Roasted tomato + hulled sardine + tender garlic
12 hanging tomatoes | 6 hulled sardines | 6 confit garlic | 10 g of Glicemul | anchovy garum | oil of olive Farga Millenary
- Roast the hanging tomatoes and keep them whole. Remove the skin and preserve them with anchovy garum and extra virgin olive oil.
- Heat 50 ml of Farga Milenaria olive oil with 10 g of Glicemul, let it melt and, once it is off the heat and when it cools down, add another 50 ml of Farga Milenaria olive oil. Finally, drain the tomatoes, bathe them in this oil and keep them in the fridge.
- Clean the sardines from hulls of bones and scales. Fry them in the pan and save a part for decoration. With the other, make an emulsion for a vinaigrette together with the preserved tomato oil. Finish with some sweet garlic confit and marked in the pan.
- Put the tomatoes on the plate and on top of each one add a dressing of spring garlic and warm sardine. Finish with the tomato and sardine vinaigrette. It is recommended to serve the dish warm.
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