THE TRAVELING ANCHOVY IN...
Madrid
Madrid’s cuisine is a mix of tradition and diversity, preserving its iconic dishes while embracing influences from other regions and cultures.
The city’s most famous dish is undoubtedly cocido madrileño, a traditional stew made with chickpeas, beef, chorizo, blood sausage, bacon, and vegetables, with its rich broth considered one of Madrid’s greatest delicacies.
But Madrid’s food scene also features dishes like callos (tripe), gallinejas (fried chicken intestines), entresijos (offal), patatas bravas (fried potatoes with spicy sauce), huevos rotos (fried eggs with potatoes), torreznos (crispy pork belly), and the iconic bocadillo de calamares (fried calamari sandwich) found in bars and taverns throughout the city center.
All of these dishes are often paired with a glass of draft vermouth (a wine infused with herbs and spices, typically flavored with absinthe) or a chato of wine, creating a rich and satisfying culinary experience.
Chef Javier Ruiz has reimagined the classic huevos estrellados and introduced a new twist: huevos estrellados with anchovy and caper tapenade. Taking it even further, he presents a deconstructed version of this classic dish, showing us how to prepare a unique and delicious tapa at home: Potato ravioli filled with egg and anchovy and caper tapenade.
THE TRAVELING ANCHOVY IN...
Madrid
INGREDIENTS
- Pujadó Solano’s Anchovy and Caper Tapenade
- One large potato
- One egg
INSTRUCTIONS
- Slice the potato lengthwise into rectangles, which will be used as the “pasta” for the ravioli.
- Separate the egg yolk from the white and “wrap” the yolk inside the potato slice to create the ravioli.
- Fry the ravioli in plenty of hot oil.
- In a separate pan, fry the egg white to make the “tip”.
- Assemble the tapas by placing the fried egg white tip and the anchovy tapenade on top of the potato ravioli.
