THE TRAVELING ANCHOVY IN...
Andalusia
Andalusian gastronomy is characterised by the richness of its flavours and the diversity of its products, a reflection of a history marked by the fusion of cultures.
In Andalusia, typical dishes include Andalusian gazpacho, a cold tomato and vegetable soup that is perfect for hot summer days, and Cordovan salmorejo, a thicker version of gazpacho served with hard-boiled egg and ham.
Fried fish, known as “pescaíto frito”, is another classic of the region. The fresh fish is battered and fried until crispy and golden. In addition, sherry wines, such as “fino” and “manzanilla”, offer a perfect pairing to highlight the intense flavour and smooth texture of our anchovies.
Today, we join chef Javier Ruiz to present a recipe that fuses the best of Andalusian gastronomy with the intense flavour of Cantabrian anchovies: Salmorejo lasagna with anchovies from the Cantabrian Sea, a unique culinary experience that will surprise everyone.
THE TRAVELING ANCHOVY IN...
Andalusia
INGREDIENTS
To make this recipe you need:
- Pujadó Solano’s white-marinated anchovies in vinegar
- Salmorejo
- Vegetable gelatin
- Lettuce
- Piparra
ELABORATION
- Mix the salmorejo with the right amount of vegetable gelatin following the instructions that will appear on its package. Once the desired consistency is achieved, cut into rectangular layers.
- Place alternated layers of white-marinated anchovies and gelatin forming a “lasagna”. Cut the lettuce thinly and place it on the last layer of the lasagna along with several piparra chili peppers.
- Cut the lettuce and piparra chili pepper thinly and place it on the last layer of the lasagna.
