With a strong seafaring and rural influence, the gastronomy of the Islands stands out for its combination of fresh ingredients such as fish, seafood, meats, cured sausages, and vegetables, giving rise to recipes with their own identity.
Dishes such as lobster stew, traditional to Menorca, Mallorcan frito, a stir-fry with pork, chilies, garlic, pepper, and cinnamon, or coca de trampó, a crispy base topped with tomato, pepper, and onion, are some local delicacies.
But among its most famous specialties are sobrasada, a cured sausage with an intense flavor, Mahón cheese, and the iconic ensaimadas that have transcended borders.
A lesser-known but flavorful recipe is the tuna and sobrasada empanada, where fish and cured sausage are combined in a crispy dough to create a delicious bite that reflects the fusion of sea and mountain so characteristic of Balearic cuisine. And it is precisely this empanada that inspired our Chef Javier Ruiz to create the recipe for this simple yet striking tapa: Northern albacore mollete with tapenade and sobrasada.
THE TRAVELING ANCHOVY IN... BALEARIC ISLANDS
INGREDIENTS
To make this recipe for 4 people you need:
- Pujadó Solano Northern Albacore in Olive Oil
- Pujadó Solano Tapenade
- 4 molletes (soft rolls)
- Sobrasada
- Basil
PREPARATION
-
Assemble the mollete in this order:
- First, add the northern albacore in olive oil.
- On top of the albacore, using a pastry bag, add the sobrasada.
- Finally, add two spoonfuls of tapenade over the mixture.
- Finish by adding a couple of basil leaves.
