In these times of difficult confinement, the chef of the restaurant La Gare, Gaston Acurio, takes us on a journey with his recipe for Tostada Escalibada, generous and greedy spreads of peppers, eggplant and tuna belly.
A recipe that transports us to Catalonia, under the hot Spanish sun. A good way to escape the confinement by the thought (and the taste buds!).
* * * * *
The recipe of the Tostada Escalibada of Gaston Acurio
Preparation time: about 1 hour
Cooking time: 40 minutes
Ingredients:
1 nice piece of sourdough bread
10gr of escalibada
A drizzle of olive oil
3,5gr of romesco sauce
4gr of tuna belly
A little flat parsley
Ingredients for the Romesco :
120gr ripe red tomatoes
3 whole garlic cloves
30gr raw almonds
2,5gr of chillies
60ml olive oil
18gr of red peppers
20ml of sherry vinegar
One tablespoon of salt
Ingredients for the Escalibada:
100gr red peppers
100gr of onions
100gr of eggplants
10ml olive oil
A nice clove of garlic
Preparation:
1. Toast the bread in the oven
2. Spread olive oil and romesco sauce on the bread
3. Place the escalibada on the toast
4. Add the 2 nice slices of tuna belly
5. Finish with the romesco and parsley, sprinkling on top
Make the Romesco
1. Cook the tomatoes and the whole garlic in the oven at 170° for 40 minutes.
2. Peel the tomatoes and garlic.
3. Sauté almonds and peppers in a hot pan with a base of olive oil.
4. Mix and grind with tomatoes and garlic.
5. Emulsify with the oil until you get a fine and homogeneous sauce. Add the vinegar and fine salt, finish blending quickly and pass the mixture through a sieve.
To make the escalibada
1. Cook the whole vegetables at 165° for 35 minutes
2. Put the onions in the oven for 50 minutes at 165°.
3. Cover the preparation with plastic film
4. Allow to cool and then peel the vegetables
5. Cut bell pepper and eggplant into long pieces
6. Cut onions into julienne strips 8. Let stand separately
* * * * *
Location
Andia Restaurant
19, chaussée de la Muette
75116 Paris 16
Official website
lagare-paris.com
