25 Apr Tartar de salchichón de Málaga con «mieldecaña»
Ingredients (For 8 servings)
1 sausage from Malaga
20 g of Malaga raisins
Chives to suit your taste
Tabasco sauce to taste
1 tablespoon of mustard
4 cucharas soperas de «mieldecaña»
4 egg yolks
½ lemon
½ litre of sunflower oil
Method
Para la salsa de «mieldecaña», disponer en la Thermomix las 4 yemas y añadir poco a poco el aceite de girasol. Cuando esté emulsionado, incorporar la mostaza, la «mieldecaña», el limón y el tabasco. Reservar.
Chop the salami into very small cubes, mix them with the already prepared sauce, add the seeded raisins and a pinch of chives.
Plating: have the desired amount of dough with a mould or short pasta in the centre of the plate and use raisins, also seeded, and chives for decoration.
Pachu Barrera
Chef from Malaga, he studied at the Escuela de Hostelería la Rosaleda. He extended his training in Tragabuche and La Reja, both with 1 Michelin Star. Chef in prestigious restaurants. Author of the legendary Malaga sausage tartar.
TARÓ RESTAURANT, MALAGA
Mediterranean-fusion cuisine that unites the best of the province of Malaga with multiple gastronomic cultures. Explosion of flavors, unique experiences. Eclectic and very lively menu.