“For me the perfect snack It is good bread and good Iberian ham, and to fly, and with good olive oil”, he confessed Javier Ruiz Portillocook of the La Milla de Marbella restaurant, after winning first prize in the tenth edition of the Bocadillos de Autor contest. But this is Madrid Fusión, the self-defined congress as the international summit of gastronomy, and his proposal could not be so simple.
Held this year within the framework of Madrid Fusion PastryThis year the sandwich contest was sponsored by Cereal, the Europastry workshop that welcomes the work of professional bakers to make and sell their own creations. The applicants had to choose one of the three breads of the same to make their sandwiches: the cereal loaf, with kalamata olives or the loaf of beer. Ruiz opted for the latter, and designed the recipe for his filling precisely so that it would harmonize and extol the particularities of this bread.
the partridge is the queen
In the absence of good ham is the partridge. Perhaps it is not the sandwich that one would normally make at home, when we do not usually complicate our lives with many ingredients, but, as he has commented to DAP its author, “is a matter of taste”. For such a contest can not present just a good Iberian ham, no matter how productive it is. Neither resort to the expected.
Curiously, the sandwich with which he has convinced the jury does not have some of the most typical elements of this classic, as lacks cheese, mayonnaise, bacon or hot sauces. “To come to do what everyone else does… you had to try to do something different.”
And so, Javier Ruiz has filled the two slices of beer bread with pickled partridge meat of vegetables, a cream resulting from the marinade of the vegetables, pate of partridge to provide more smoothness, and some yellow mustard seeds previously cooked in beer IPA. In addition, another of the star ingredients of his recipe are the cubes of partridge ham which he himself makes in his Marbella kitchen with the bird’s breasts.
Some thinly sliced radish croissants and little else culminate the details of the winning recipe, with which the Andalusian chef has received a check for 1500 euro. It is not the first prize that Ruiz will take back to Marbella, as he has already been crowned this year in the congress as the winner of the ‘Cooking the Sea’ contest with his borriquete in French toast.
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