This Sunday starts the second edition of “World Tapa’s Day”, an event organized by the Tasting Spain organization.
The celebration of “World Tapa’s Day” on September 29th also forms part of this international boom of Spanish cuisine. In addition, to tapas routes in more than 30 Spanish cities this month, and demonstrations and workshops in culinary schools in Madrid, the second edition of this event will also feature a range of activities that will be taking place outside of Spain.
Today, tapas are all the rage in cities like New York, Hong Kong, Sao Paulo, London or Tokyo. Every day, new tapas restaurants are opening their doors.
To celebrate this day, Rosa Vañó and her husband Andres Carranza proposes us three original tapas. Which do you prefer?
- Tapa 1:
Pincho with Castillo de Canena Picual tomato, oregano, anchovies and Piparra
Crush a tomato peeled along with a pinch of oregano. Toast the bread. Spread the tomato with the oregano over the bread, adding a previously dried anchovy fillet and Piparra, finally to add Castillo de Canena Picual Family Reserve.
- Tapa 2:
Pincho´s leek with quail egg and truffle
On toast, spread a little light Castillo de Canena Family Reserve Arbequino´s mayonnaise. Then put a cooked strip of leek on it, fried leek strips, poached quail egg and to top it truffle pasta.
- Tapa 3:
Mushroom with aioli and ground iberian ham
Clean the mushrooms leaving only “his hat”. For separate, to make a light garlic sauce (called “alioli”) with Castillo de Canena Arbequino Family Reserve. Then, to chop a scallion and to grind pads of Iberian ham.
Fill the mushroom hat with pieces of onion, garlic sauce and above the iberian ham ground. Finally, put he mushrooms on in a preheated oven (150º) for 10 minutes.