El Matrimonio
Boquerones, salt-cured anchovies, piquillo peppers, Kumato tomato, sherry vinegar reduction, fennel pollen, on toasted sourdough
Server Description
A tale of two anchovies -- the marriage, or matrimonio, is between the salt-cured and pickled anchovies. The two compliment each other perfectly, while the sweetness of the peppers and tomato act to balance the salt and vinegar. A perfect marriage indeed.
pronunciation
EL MA-TREE-MOAN-EE-OH
runner description
Anchovy Toast
Line up notes
- Boquerones are a pickled anchovies, cured in white vinegar. The pickled process creates the white color on the fish, while the salt-curing process for the Anchovies darkens the flesh of the fish to the deep, red color. These two products come from the same fish, they just have a different preparation.
- Fennel Pollen is referred to as the "spice of Angels" -- the flavor itself is similar to fennel seed, which has an anise or licorice flavor with notes of citrus and honey. When sprinkled on a dish, it enhances savory dishes.
- Kumato is a trade name given to this patented heirloom varietal of tomato. The tomato was developed in Spain and originally named "Olmeca". It is sweeter than typical tomatoes due to a higher fructose content.
allergies
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Gluten
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ingredients
- Sour dough bread - 1 Slice - (5in x 3in x 1in)
- Extra Virgin Olive oil - 1/2 tsp
- Kumato tomato slice 1/4 inch thick - 2 ea (1 oz)
- Sherry Vinegar glaze - 1/4 tsp
- Scalia Anchoas - 4 ea (10 grams)
- Boquerones - 4 ea (8 grams)
- Piquillos Julienne- 4 ea (2 inch x 1/8 inch)
- Extra Virgin Olive oil - 1/4 tsp
- Maldon - 1/4 tsp
- Fennel Pollen - 1/4 tsp
sourcing
- Anchovies MUST be Scalia brand
procedure
- Start by toasting sourdough with extra virgin olive oil. Finish toast in oven to get very crispy
- Layer 2 slices of kumato on toast. You should not have to shingle the tomato. If you do, the bread isn't long enough
- Drizzle the sherry glaze over the tomato and season with maldon salt
- On an angle, and in this order; lay the piquillos, then the boquerones, then the anchovies and repeat. You should start and finish with piquillos
- At the opposite angle that the piquillos, and anchovies are layed, cut the toast on a bias. ( See picture 4)
- Evenly sprinkle the fennel pollen across the top of the toast and finish with extra virgin olive oil.
critical control points
- Bread must be toasted all the way through. First toast with extra virgin oil on flat top to caramelize outside, then toast in oven for 4 minutes. BREAD CANNOT BE SOFT OR IT WILL GET SOGGY VERY FAST. You may do a few order prior to shift and then just warm to order.
PACKAGING
Plateware