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Miguel Ángel Expósito, chef at the Retama restaurant (Valdepeñas), prepares this dish that has its roots in Andalusian cuisine
Today, a lifelong dish, traditional like few others in Castilla La Mancha, the one proposed by the restaurant Retama (at the Hotel La Caminera Club de Campo, in Valdepeñas), distinguished with a Michelin star. “We are working on the history of regional gastronomy through a reinterpretation of the traditional La Mancha cookbook, updating it “, recalls the chef, Miguel Ángel Exposito, who reopened the establishment a few weeks ago.
A good example of his philosophy is this Almagro aubergine with Manchego pisto, “which are of Andalusian origin and are based on local ingredients and a typical cuisine of the region.” This recipe is available in the two menus offered by the restaurant (Retama Menu and Traditional Menu) as one of the appetizers.
Ingredients
For aubergine
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500 g of canned Almagro aubergine
For the tempura
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50 g of wheat flour
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200 ml of beer
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Shall
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500 g of sunflower oil
For the Manchego pisto
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Half red pepper
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Half green bell pepper
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2 crushed tomatoes
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Shall
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Sugar
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Elaboration
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Mix the ingredients for the tempura with the rod and pass through it the aubergines cut in half and without the inside.
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Fry the aubergines in oil.
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Put the peppers to fry. Once they are fried, add the tomato and simmer for half an hour, until they are well cooked.
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When they are ready, add a touch of salt and sugar, and reserve.
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Empty the aubergines and fill them with the Manchego pisto.
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Finish the elaboration by decorating with white alder flowers.
Reference-www.elperiodico.com