Extremaduran cuisine, rich in pastoral and agricultural tradition, is characterized by the excellence of its raw materials: Iberian pork, extra virgin olive oil, legumes, and, above all, its cheeses. Among them, Torta de la Serena shines brightly, a creamy cheese with a powerful flavor made with raw sheep's milk from Merino sheep in the region of the same name.
But it is not only cheese that defines this cuisine. Extremaduran dishes combine simplicity and heartiness: migas, calderetas, artisan cured meats, and breads with history are all part of its recipe book.
At this stop, chef Javier Ruiz wanted to pay tribute to one of the country's most emblematic cheeses and combine it with the intensity of Pujadó Solano's Santoña Anchovy. The result: Mini Torta de la Serena Bites with Santoña Anchovies.
THE TRAVELING ANCHOVY IN... EXTREMADURA
INGREDIENTS
To make this recipe you need:
- Pujadó Solano anchovy fillets
- Crustless sliced bread
- Torta de la Serena cheese
PREPARATION
- Slice the bread, carefully removing the crust to leave only the crumb.
- Cut the bread into thin strips and flatten them slightly with a rolling pin.
- Spread Torta de la Serena generously in the center of each slice and form small cylinders by rolling the bread.
- Place the cylinders in the oven, preheated to a medium temperature, for a few seconds just to warm them and give them structure.
- Fill the cylinder with Torta de la Serena cheese.
- Brown the surface with a torch to achieve a crispy top finish.
- Wrap each cylinder with a Pujadó Solano anchovy fillet, creating an unmistakable fusion of flavors.
