Appetizer was a Gilda – anchovy, guindilla pepper, and manzanilla olives.
Dinner was some smoked Spanish sardines, and some Gazpacho.
Gazpacho recipe more or less based on Jose Andres' recipes for Gazpacho, I didn't measure much, just kinda added by eye, but there are plenty of his recipes out there. The acidity of the Gazpacho really sung with the smoked sardines. I didn't need the pickled onions, except for the crunch factor.
The sardines were great. Nice texture, light smoke, only needed some salt to make them really sing.
by Sultanofsawdust
3 Comments
Oh – Gazpacho. Of COURSE. Thank you so much for connecting this for me. It’s time-consuming, but if I have the tomatoes, I’ll make a hand-chopped, chunky gazpacho that’s worth all the effort. Put a pitcher out with tins of octopus and grilled baguettes; mmm. Maybe some cotija.
Sorry, got lost there. Your spread looks amazing, your pictures are great. I wish I had been there!
Well done Sir
Tapas. Lets go