Cucharro de Baños de la Encina (Hollowed bread with tomato and olive oil)
Time: 10 minuten
People: 1
Difficulty: Fácil
Tender hogaza bread, a mature tomato, some strips of raw cod, some onions, black olives and extra virgin olive oil.
Preparation
The preparation of this dish, which should not bear such a name because it is eaten in its own hand, is very simple.
We have a song of hogar bread, or the "tetilla" of a tender bun.
The mizajon is removed, and the resulting hole is sprayed with olive oil until it is well soaked and the "churre" of the crushed tomato, which should not be green or very red, and we put the mizajon back in place. It is taken in one hand and with the knife in the other hand is given cuts to the spoon, accompanying each bite with a few strips of cod, onions and olives.
There is another way to take it, less traditional, that is to put the oil, tomato and cod, finely milled in a mixer, in a slice of toast (still hot). This is how you take the cover in the many bars of Baños de la Encina where it is one of its emblematic dishes.
