✕
You must login to use this function.

must-login-label-2

ACCEDER

Bread and oil with diced raf tomatoes, young wild radishes, finely sliced cod and onion shoots

Recipe

Cazorla

Olive oil

Restaurante Sarga

People: 0

Ingredients

  • A round loaf of rustic bread
  • Extra virgin oil with the Sierra de Cazorla or Sierra de Segura Guarantee of Origin and Quality
  • Raf Tomatoes
  • Young wild radishes
  • Cod
  • Onion shoots
  • Spring onions
  • Capers
  • Black olives
  • Balsamic vinegar, etc.
Bread and oil, extra virgin being the best, is the star pairing of our gastronomy. Their simplicity and, in equal measure, their taste and versatility enable them to form a part of breakfasts, countryside lunches, snacks and dinners, always accompanied by radish, olives, raw beans, cod, tomato, cucumber, sugar, chocolate or honey, depending on the occasion. This is known as el hoyo in the Province of Jaén, referring to the way it is presented: a hollowed-out piece of bread which is filled with oil and the breadcrumbs that were previously extracted. The greater the quality of the oil, the stronger the taste. Associated with periods of economic poverty, it has been re-evaluated in recent times as a healthy-heart component of the Mediterranean diet, a great alternative to the calorie-loaded food popular with young people. Furthermore, it acts as the basis for new ways of interpreting and presenting food.

Preparation

Diced raf tomatoes
Peel the tomatoes, removing the seeds, and dice, season with salt and sprinkle them with olive oil, leaving to macerate.

Finely sliced cod
Partially desalt the cod fillet, thoroughly removing the skin and bones, and leave to marinate in olive oil with a couple of cloves of garlic for at least 24 hours.

Bread and oil
Cut several slices of a freshly baked round loaf of rustic bread, ensuring that they are not too thin, and toast on both sides, before covering with the diced tomato. Top with very fresh and young finely-sliced radish. Place several fine slices of cod, capers and chopped black olives in the centre. Finish by adding the onion shoots and spring onions. Dress with virgin olive oil and sprinkle with a few drops of balsamic vinegar.