THE TRAVELING ANCHOVY IN...
Madrid
Madrid's gastronomy is a blend of tradition and diversity, a cuisine that has preserved 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 intestines), patatas bravas, huevos rotos or estrellados (fried eggs with potatoes), torreznos (fried pork belly), or the famous calamari sandwich, common 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), create a flavorful and comforting culinary experience.
Chef Javier Ruiz has taken on the task of revising the traditional recipe for "huevos estrellados" (fried eggs with potatoes) and proposing a new variation: huevos estrellados with anchovy tapenade. But going a step further, today he proposes a deconstruction of this typical dish, showing us how we can prepare a delicious and very original pincho at home: Potato ravioli filled with egg and anchovy tapenade.
THE TRAVELING ANCHOVY IN...
Madrid
INGREDIENTS
- Pujadó Solano Tapenade
- One large potato
- One egg
PREPARATION
- Slice the potato lengthwise to create thin rectangles, which 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 create the "puntilla" (crispy edge).
- Assemble the pincho by placing the crispy egg white and anchovy tapenade on top of the potato ravioli.
