Madrid's gastronomy is a blend of tradition and diversity, a cuisine that has managed to preserve its most emblematic dishes while incorporating influences from other regions and cultures.
The most representative dish of the capital is undoubtedly cocido madrileño, a traditional stew based on chickpeas, beef, chorizo, blood sausage, bacon, and vegetables, whose soup is considered one of the city's greatest delicacies.
But Madrid's cuisine also features callos (tripe stew), gallinejas and entresijos (fried lamb offal), patatas bravas, huevos rotos or estrellados (fried eggs with broken yolks), torreznos (fried pork belly), and the famous bocadillo de calamares (calamari sandwich), a common sight in the bars and taverns of central Madrid.
All of this, accompanied by a vermú de grifo (draft vermouth), a wine macerated with herbs and spices, usually flavored with wormwood, or a chato de vino (small glass of wine), creates a flavorful and comforting culinary experience.
Chef Javier Ruiz has chosen this time to revisit the traditional recipe for "huevos estrellados" (fried eggs with broken yolks) and propose a new variety: huevos estrellados with anchovy tapenade . But going a step further, today he offers us a deconstruction of this typical dish, showing us how to prepare a delicious and very original snack at home: Potato ravioli stuffed with egg and anchovy tapenade.
THE TRAVELING ANCHOVY IN... MADRID
INGREDIENTS
- Pujadó Solano Anchovy Tapenade
- One large potato
- One egg
PREPARATION
- Slice the potato lengthwise to create thin rectangles that we will use as "pasta" for our ravioli.
- Separate the egg yolk from the white and "envelope" the yolk within the potato slice to create the ravioli.
- Fry the ravioli in plenty of hot oil.
- Separately, fry the egg white to get the "lace" (crispy edges).
- Assemble the snack by placing the crispy egg white and anchovy tapenade on top of the potato ravioli.
