THE TRAVELING ANCHOVY IN...
Castilla y León
With great flavour and tradition, Castilla y León treasures a culinary culture where meat and quality raw materials are the undisputed protagonists.
Among its most representative dishes we find the lamb roasted in a wood-fired oven, the beans from La Granja, the Castilian soup, and of course, the famous sausages and cheeses that are an essential part of its gastronomic identity.
One of the most iconic bites of Castilian cuisine is undoubtedly the torrezno, thanks to the irresistible combination of crispy crust and juicy meat. A classic of bars and taverns whose flavor catapulted it from traditional cuisine to haute cuisine.
On this basis, chef Javier Ruiz wanted to pay tribute to torrezno with this daring and tasty recipe, which combines the best of two worlds: the flavour of Castilla y León with the character of the Cantabrian Sea: Crispy torrezno with anchovy from Santoña. An elegant deconstruction of the traditional torrezno, presented in the form of a gourmet morsel or montadito, which reinterprets the Castilian tradition.
THE TRAVELING ANCHOVY IN...
Castilla y León
INGREDIENTS
- Pujadó Solano anchovy fillets
- A whole piece of quality torrezno
INSTRUCTIONS
- Carefully separate the crust of the torrezno from the lean part.
- Fry the crust in plenty of very hot oil until it sufflates and becomes a crispy base.
- Cut the torrezno meat into small cubes and fry them until they are well browned.
- Place an anchovy fillet on each crispy crust and spread the fried torrezno meat on it.
