La Rioja, recognized worldwide for its vineyards and wineries, boasts a gastronomy that reflects its agricultural and wine heritage.
Among its most iconic recipes are patatas a la riojana, made with chorizo and peppers, and stuffed peppers, a true delicacy of Riojan cuisine. Roast lamb, chuletillas al sarmiento (rib chops cooked over vine shoots), and fresh garden vegetables are other delights that hold a prominent place on Riojan tables.
La Rioja wines, especially its reds, perfectly complement these flavors, creating a unique gastronomic experience that unites 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.
- On each slice, roll an anchovy fillet.
- Grate the walnut over the anchovy.
- And serve the tapa accompanied by a Rioja wine to enhance the flavor.
