INGREDIENTS:
CANTABRIAN ANCHOVIES
JOSELITO PORK CHOP FAT
JOSELITO PIEL DE PANCETA
DESCRIPTION:
This recipe is based on one of the dishes that marked the beginning of the Etxebarri 'revolution' in the year 2000. Anchovies, caught the same morning, have a very strong flavour but are more subtle than other blue fish. Presented on crispy Joselito Pancetta skin, it is a delicious and original treat.
First of all, the anchovies are thoroughly cleaned, removing the head and bones and immersing them in brine to enhance their flavour.
Next, to make the cracker, we place the paste made with the crushed Joselito bacon skin on the embers of the wood-fired oven, where it is baked until it is very crispy.
Once the cracker has been prepared, we cover it with the Joselito pork chop fat, placing the anchovies on top and adding a drizzle of olive oil and a few leaves of lettuce from the Etxebarri vegetable garden.
