THE TRAVELING ANCHOVY IN...
La Rioja
La Rioja, known worldwide for its vineyards and wineries, boasts a gastronomy that reflects its agricultural and wine-making heritage.
Among its most emblematic recipes are Rioja-style potatoes, made with chorizo and peppers, and stuffed peppers, a true delicacy of Riojan cuisine. Roast lamb, chuletillas al sarmiento (lamb chops grilled over vine shoots), and fresh garden vegetables are other delights that hold a prominent place on Riojan tables.
La Rioja wines, especially the reds, perfectly complement these flavors, creating a unique gastronomic experience that combines tradition, taste, and quality.
Today, we bring you a new idea with all the flavor of the rich culinary tradition of the Region: Pedroso Walnut Bread with anchovies and wine caviar. But Chef Javier Ruiz presents us with a simplified recipe for this toast that helps enhance the flavor of our Santoña anchovies.
THE TRAVELING ANCHOVY IN...
La Rioja
INGREDIENTS
- Anchovy fillets Pujadó Solano
- Walnut bread
- Walnut
- Rioja wine
PREPARATION
- Slice the walnut bread very thinly and toast it.
- Roll an anchovy fillet over each slice.
- Grate walnut over the anchovy.
- Serve the tapa accompanied by a Rioja wine to enhance the flavor.
