THE TRAVELING ANCHOVY IN...
La Rioja
La Rioja, recognized worldwide for its vineyards and wineries, has a gastronomy that reflects its agricultural and wine heritage.
Among its most emblematic recipes are Rioja-style potatoes, made with chorizo and peppers, and stuffed peppers, a true delicacy of Riojan cuisine. Roasted lamb, lamb chops with vine shoots and local vegetables are other delicacies that occupy a prominent place on Riojan tables.
The wines of La Rioja, especially its reds, perfectly complement these flavours, creating a unique gastronomic experience that combines tradition, flavour and quality.
Today, we bring you a new recipe inspired by the rich culinary tradition of the region: Pedroso walnut bread with anchovies and wine caviar. Chef Javier Ruiz offers a simplified take on this toast, enhancing the exquisite flavour of our Santoña Anchovies.
THE TRAVELING ANCHOVY IN...
La Rioja
INGREDIENTS
- Pujadó Solano Anchovy Fillets
- Walnut bread
- Wallnut
- Rioja wine
ELABORATION
- Cut the walnut bread into very thin slices and toast it.
- Roll an anchovy fillet on top of each slice.
- Grate the walnut over the anchovy.
- And serve the tapa accompanied by a Rioja wine to enhance the flavor.
