Sun, sea, tradition, and rich gastronomy. That is what we find in the Valencian Community, a land that has managed to preserve ancient and typically Mediterranean recipes linked to its products from the sea, the fields, and the orchards.
Along with paella, in all its variations, an indisputable symbol of Valencian identity, among the most emblematic dishes of the community, we find arròs del senyoret, fideuà, baked rice, titaina, and vegetable coca. We cannot forget other typically Valencian symbols such as oranges, horchata, or Jijona or Alicante nougat, which have given fame to local gastronomy.
A typical Holy Week recipe is the Valencian esgarraet, a warm salad made with roasted red pepper, salted cod, olive oil, and garlic. And it is precisely this dish that inspired Chef Javier Ruiz in his reinterpretation for La Anchoa Viajera to create a small bite that combines the best of Valencian tradition with the delicacy and technique of contemporary cuisine: Roasted pepper bites filled with cod brandade with aioli and black garlic.
LA ANCHOA VIAJERA IN... VALENCIAN COMMUNITY
INGREDIENTS
- Pujadó Solano Cod Brandade
- Red pepper
- Black garlic
- Aioli
PREPARATION
- Roast the red pepper until tender and the skin can be easily removed. Once peeled, cut it into uniform rectangular strips.
- Carefully roll each strip to form a canapé or cannelloni.
- Fill each canapé with cod brandade.
- To finish, top each piece with a spoonful of mild aioli and a small piece of black garlic as a final touch.
