The province of Jaén is a great destination to practice oleotourism and enjoy its gastronomy, with one of a varied offer related to the majestic landscape of the olive grove, with its many local products and, especially, with olive oil, a food without which is impossible to conceive of Mediterranean cuisine.
The oils from Jaén – world leader in the production of the highest quality extra virgin – come for the most part from Picual olives and are fruity, with notes of green aromas of fresh grass and vegetables, slightly bitter and somewhat spicy. Perfect oils to use raw and to cook fish, stir-fries, stews and stews or pickles, among others, since Picual olive oil is the most suitable for use in cooking at high temperatures, as it maintains its properties intact in several cycles. of fried foods.
The products of the garden, the cereals and the oil of the countryside, the lambs of the mountains, the bush meat derived from the game, and above all, the cultural transmission from generation to generation since remote times, have always been , the basis of the traditional cuisine of the province. The presence of different cultures throughout history has left its mark on the stoves, to the point that what we know today as Jaen gastronomy incorporates a multitude of nuances typical of the invading cultures, especially the Muslim, a heritage that is also Discover in the miniature kitchen, the rite of tapas, with curious specialties such as ergot olives, cavacote crusts or radish rind frying.
In short, a cuisine that revolves around extra virgin olive oils that give an excellent touch to dishes like this Bread with radishes and cod, a recipe by José Lorente Polaina (Cazorla), offered by the Diputación de Jaén within its Jaén Paraíso Interior tourist program.
Bread with tomato, radishes and extra virgin macerated cod
INGREDIENTS
- Loaf bread
- Extra virgin olive oil from the denominations of origin of Sierra de Cazorla or Sierra de Segura
- Raf tomatoes
- Tender radishes
- Cod
- Onion sprouts
- Chive,
- Capers
- black olives
- Balsamic vinegar
ELABORATION
Peel the Raf tomatoes, cut them into cubes, season with salt, sprinkle them with olive oil and let them marinate.
On the other hand, we semi-salt the cod, clean it well of skin and bones and leave it to marinate with olive oil and a couple of garlic cloves for a minimum of 24 hours.
We cut, not too thin, a few slices of loaf bread as fresh as possible, and put to toast on both sides. When they are, we place the diced tomatoes on top, add a few thin slices of radishes, very fresh and tender, in the center a few slices of finely chopped cod, capers and a few rings of black olive. We finish with the onion sprouts and chives, and season with extra virgin olive oil, sprinkling with a few drops of balsamic vinegar.
Bread with tomato, radishes and extra virgin macerated cod
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Recipe name
Bread with tomato, radishes and extra virgin macerated cod
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