THE TRAVELING ANCHOVY IN...
Navarre
Rich, varied and deeply linked to its natural environment, the gastronomy of Navarre combines the influence of the Pyrenees, the Ebro Valley and the Basque Country to create simple dishes full of flavour that are a gastronomic reference both nationally and internationally.
Along with asparagus from Navarre, artichokes, Roncal and Idiazábal cheese, chistorra or lamb, Lodosa piquillo peppers, known as “the red gold”, are one of the most emblematic products of the area, due to their sweet flavour, their fine meat and their versatility in the kitchen.
The quality of its local products can be seen in its famous recipes such as the vegetable stew, a dish made with the best Navarrese vegetables, lamb al chilindrón, cooked slowly with peppers and tomato, cod al ajoarriero, cooked with garlic, peppers and tomato or trout a la Navarra, stuffed with ham and fried.
And, as it could not be less, the typical liqueur of Navarre, the pacharán, made with sloes macerated in aniseed brandy.
With this valuable base, today, our chef Javier Ruiz reinvents piquillo peppers stuffed with cod brandade, turning them into delicious pepper raviolis stuffed with cod brandade with red pepper pesto.
THE TRAVELING ANCHOVY IN...
Navarre
INGREDIENTS
- Pujadó Solano´s Cod Brandade
- Piquillo peppers
- Pepper Pesto (red pepper, basil, parmesan and olive oil).
ELABORATION
- Spread and slice the piquillo pepper.
- Add some cod brandade in the center of the pepper layer.
- Wrap the brandade with the pepper layer to create a kind of ravioli.
- Finish by spreading each ravioli with a pepper pesto.
To make the red pepper pesto
- Place the whole red peppers on a baking sheet and roast them about 25-30 minutes, turning them halfway through.
- Once roasted, place the peppers in a bowl and cover them with plastic wrap to let them steam for about 10 minutes.
- After that time, peel the peppers, remove the seeds and cut the peppers into large pieces.
- Add the roasted pepper pieces, fresh basil leaves and grated Parmesan cheese to a bowl and blend the mixture (while gradually adding the olive oil) until all the ingredients are well integrated and the pesto has a homogeneous texture.
