There is nothing sadder than having a grilled chicken breast or tenderloin for dinner without any other accompaniment. But why not accompany them with a rich vegetable sauce?
In La Rioja they know how to garnish meat, fish or a couple of fried eggs with their famous Riojan fritada, there “fritada” to dry, the main component of all the dishes “a la riojana”.
This simplified version of the ratatouille is made much faster: it is enough to make a sauce of garlic, red and/or green pepper and onion to which is added tomato sauce and, if we have it, a little chorizo pepper pulp.
The sauce is ready in about 15 minutes and it goes well with almost anything: meat, fish, eggs, or even white rice or pasta. If, in addition, you dare to make it in large quantities, it can last well dull for four or five days (and it can be frozen without problems).
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