• May 28, 2023

Tapas: recipes for a gourmet aperitif | Modern Woman

THEhe 16 June is #Tapasday, the Spanish aperitifs that are real mini masterpieces of haute cuisine. Try them to impress your guests

Tapas: what they are and origin

¿Nos vamos de tapas? The 16 June #Tapasday is celebrated in Spain and around the world. Everyone knows the tapas, miniature cuisine delights typical of the Iberian Peninsula. But what is their origin? You may not know that the word “tapa” comes from the verb “tapar” (to cover). It is believed, in fact, that “tapas” originate from the ancient Andalusian custom of covering drinks with a piece of ham, bread or cheese to prevent insects from ending up in glasses. From small and simple snack to real miniature masterpieces (often substitutes for lunch and dinner), the famous Spanish “appetizers” have become a real world icon.

Tapas and pinchos: the differences

Promoted by the Spanish Tourist Board, “World Tapas Day” is also the ideal opportunity to learn the difference between “tapas” And “pinchos“. Typical of the Basque Country and northern Spain, i pinchos they are the elaborate version of “tapas”, traditionally characterized by the presence of a toothpick that “pincha” (pincer) together with the various ingredients. For one day, then, treat yourself to a break from the summer diet and try the “tapas” and “pinchos” protagonists of the menus served in the bars, hotels and restaurants participating in the event.

Tapas: 8 recipes for a gourmet aperitif

And now, try to prepare yourself tapas to amaze friends and create a gourmet aperitif! Here are ours recipes:

Felice Scoccimarro

Gilda: anchovy, olive and chilli

Ingredients for 4 people 8 pitted green olives, 4 salted anchovies, 4 pickled green peppers, 4 slices of bread, extra virgin olive oil. Stick an olive, anchovy, chilli pepper and a slice of bread into a toothpick. Season with a drizzle of oil. The original recipe calls for the use of the quality green chillies “guindilla de Ibarra”, typical of the Ibarra area in the Basque Country.

Felice Scoccimarro

Slice of cod with mushroom wafer

Ingredients for 4 people 200 g of soaked cod, 2 cloves of garlic, 250 g of extra virgin olive oil, 200 g of porcini mushrooms, 1 l of milk, 200 g of butter, 200 g of flour, 1 yolk. Make a thick béchamel with the milk, butter and flour and add the chopped and sautéed mushrooms. Pour the mixture into an oiled pan. Let it cool, then cut it into rectangles of about 5x3cm. Impale them in the yolk and then in the flour and fry them. Make the pil pil sauce. First step: slice the garlic, fry it in oil and remove it. Put the cod in 4 slices in the pan and cook slowly for 10 minutes. Second step: take an earthenware pan, transfer the oil from the cod pan and the 4 pre-cooked slices, placing the skin facing down. Cook them over low heat, shaking the pot often and gently so that the fish does not stick. Gradually the oil will turn into a thick sauce like mayonnaise: the pil pil sauce is ready. Third phase: first place the mushroom wafers in 4 soup plates, place the cod steaks on top and finally garnish with the pil pil sauce and the garlic set aside.

Felice Scoccimarro

Oxtail in crépinette

Ingredients for 4 people 800 g of oxtail, 3 cloves of garlic, 150 g of onion, 100 g of carrots, 1 leek, 200 g of tomatoes, 200 ml of red wine, 100 dl of meat broth, 4 slices of Iberian ham, 4 slices of toast, salt and pepper. Flour and brown the oxtail, seasoning with salt and pepper. In a saucepan, sauté the garlic, carrots, leeks and tomatoes previously chopped, then add the tail, sprinkling with the red wine until it reduces. Cover with the broth and simmer over low heat, until the tail is perfectly cooked (3-4 hours). Once ready, set the meat aside and toss the vegetables in the blender to make a sauce. Add the tail to the sauce, bring to a boil and then remove from the heat. Once it has cooled, bone the tail and use the meat to make cylinders with the help of cling film. Leave to cool, cut 4 cylinders about 4 cm long each and wrap them in a slice of Iberian ham. Reheat them in the oven on a slice of toast and coated with the tail sauce.

Felice Scoccimarro

Baby squid croquettes

Ingredients for 4 people 250 g of squid, 1 sachet of cuttlefish ink, 500 ml of bechamel, 40 g of flour, 1 egg, 100 g of breadcrumbs, extra virgin olive oil, salt. Clean the baby squid, sauté them in a pan and cut them into cubes. In a saucepan, mix the baby squid, squid ink, béchamel and salt. Pour onto a plate and cover with cling film. Once cold, make balls from the mixture and pass them in the egg, flour and breadcrumbs. Fry them in plenty of hot oil and serve them immediately.

Felice Scoccimarro

Goulas and avocado salad

Ingredients for 4 people 1 avocado, 100 g of spring onion, 1 tomato, 250 g of goulas, 1 clove of garlic, 4 slices of toast, 100 g of extra virgin olive oil. Peel the avocado and mash the pulp with a fork, cut the spring onion and tomato into cubes and mix. Spread on a slice of bread and top with the sautéed goulas with oil and minced garlic. Gulas are surimi made up of different fish and replace the rare angulas (fry of eels).

Felice Scoccimarro

Peppers stuffed with spider crab pulp

Ingredients for 4 people 16 (4 per person) “piquillo” peppers, 4 cloves of garlic, 200 g of onion, 2 leeks, 300 g of spider crab pulp, 50 ml of Brandy, 80 g of parsley, 100 ml of bechamel, 250 g of tomato sauce. Sauté the chopped garlic, onion and leek over low heat. Remove the vegetables from the heat and, in the same pan, fry the spider crab pulp. Wet with brandy and flame. Add the chopped parsley, 2 tablespoons of tomato sauce and let it all thicken, then pour the béchamel and bring to a boil. Season with salt and leave to cool. Fill the peppers with the filling and season to taste with the tomato sauce. Warm in the oven preheated to 180 degrees. Piquillo peppers are small, red typical of Navarre sold in empty jars, peeled and pre-cooked.

Felice Scoccimarro

Mini goxua, the traditional dessert

Ingredients for 4 people 12 disks of sponge cake, ½ l of custard, ½ l of whipped cream, 200 g of liquid caramel, 1 tablespoon of sugar, 1 tablespoon of rum. In a glass, first spread a layer of whipped cream. Overlay a sponge cake disk previously soaked in a syrup of water, sugar and rum. Top off the goxua with the custard and liquid caramel.

Felice Scoccimarro

Chocolate truffle

Ingredients for 4 people 200 g of liquid cream, 300 g of dark chocolate, 50 g of Cognac, cocoa powder. Boil the cream. Remove from heat, add the chocolate by melting it and add the cognac. Cover with plastic wrap and let cool. Then make balls and sprinkle them with cocoa powder. Pair the chocolate truffles with cigarillos de Tolosa, cigar-shaped dry biscuits, traditional from the Basque Country, made with almonds, eggs and butter.

Shrimp tapas

Chicken tapas

#Tapas #recipes #gourmet #aperitif #Modern #Woman

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