He was the popular and television chef George’s Davidknown for the program Robin Food, the one who made the concept of guarrindongadas famous. Sometimes disgusting and sometimes authentic delicacies, these culinary attacks usually make use of the night or the empty pantries of a student to become trial and error trials to burst stomachs.
And there where David de Jorge was Martin Berasateguihis mentor and that with his twelve Michelin stars He is the most successful chef in Spain. That does not mean that, like everyone else, Berasategui also has moments of weakness when he returns home, as he said, “a little scented“.
This is how he told it years ago on the program In the airdirected and presented by Andreu Buenafuente on Antena 3 and that he had David de Jorge as a collaborator in the section Top Chof. It would be there where Martín Berasategui appeared as a guest of honor one night, who prepared the queen of her sluts.
In this case, the chef from San Sebastián prepared, but did not perpetrate, a sandwich that he likes to treat himself to —or liked, since the video is a few years old— when he returned home in those days you get involved with gin and tonics and, as you will see below, the sandwich is not wasted.
Gourmet will be to taste of the consumer and ingredients have a few that, as is logical, we will surely not have in those relief fridges when we knocked on his door at five in the morning.
Even so, if one day you get the wind and decide to dare to make the sandwich, tell us how was the experience. The one who writes here today took it to football once and he must say that the result was really good.
In this case, the mixture, powerful where it exists, makes a tour by land, sea and orchard It may not be for all audiences. From the outset we are going to clarify that it is not a vegan or vegetarian sandwich and that it is not suitable for those allergic to mustard or fish either. As is also evident, it is not a sandwich gluten-free.
However, this should not diminish your efforts to emulate Martín Berasategui on his nights of passion and Cubatas with this sandwich that has everything to succeed or to finish tiling once you get home.
Pig head, Ibarra chillies, sardines in oil, mustard and cheeses in triangles are the mortar with which your stomach will do evasion or victory as you take the first bite. The key, as seen in the video, is to maintain a certain balance in the preparation.
This is how they appreciate contrasts of textures, 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. Not surprisingly, the better the ingredients, the better your results.
The parade, if you want get down to workit starts this way:
- 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 (Berasategui’s trick is to make it Xubero brand).
- Lastly, he takes some piparras (Ibarra chilli peppers), cuts off their stems and adds them, squeezing the sandwich well.
The humorist was in charge of the tasting berto romeroimpersonating Berto Chicote, who assured that “there are many different flavors, but they are singing together: it is an orfeón”, with which he validated Berasategui’s ingenuity.
Images | iStock Olrat / iStock pinkcottoncandy
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