Malaga salami tartar with Andalusian sugar cane molasses

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 tablespoons of Andalusian sugar cane molasses
4 egg yolks
½ lemon
½ litre of sunflower oil


For the Andalusian sugar cane molasses sauce, place the 4 egg yolks in the Thermomix (blender/mixer) and gradually add the sunflower oil. When it is emulsified, add the mustard, molasses, lemon and Tabasco. Reserve.

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.


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.