Martín Berasategui, with his twelve Michelin stars, He is the most successful chef in Spain. However, that does not prevent him, like everyone else, from having moments of weakness when he returns home, as he said, “a little scented“This was how he told it years ago on the show In the airby Andreu Buenafuente, on Antena 3. It would be there where the man from San Sebastian appeared as a guest of honor one night to prepare the queen of her sluts.
It is a sandwich with which he said that he liked to treat himself when he returned home on those days when you mess with gin and tonics. Nevertheless, ingredients takes a few and not one of those that we will surely have in the fridge at five in the morning.
Even so, you can prepare it at home perfectly. Yes indeed, mix makes a journey by land, sea and orchard It may not be for all audiences. To begin with, it is not a vegan or vegetarian sandwich, nor is it suitable for those allergic to mustard or fish.
Pig head, Ibarra chillies, sardines in oil, mustard and cheese in triangles are the entrails of this sandwich. However, the trick is to maintain some balance in the preparation. In this way, the contrasts of textures are appreciated, for example, of the chillies or piparras with the pig’s head, but also the unctuous touch of the cheeses or the crunchy bite of the sardines.
The process is the following:
- We open the bread in two and spread several cheeses, distributing well for the bread, and add a little mustard.
- We include the sardines in oil, well drained so as not to put more fat than necessary.
- Add the slices of wild boar’s head.
- Finally, take some piparras (Ibarra chilli peppers), cut off the tail and add them, squeezing the sandwich well.
Cover photo |燕珊张
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