By Chef H. Delgado
October 25, 2020
Little by little winter is coming, and traditionally the houses began to prepare their pantry to face the winter.
The products and preservation methods brought to the peninsula by other villages, such as the Romans with Salting and olive oil, or the Arabs with pickling or adobos. All these influences made it possible for Spanish families to learn how to keep their fresh products longer and then fill the pantry to afford the cold winter.
This week I received a gift from the fish market for cooking it on my blog. Thanks, Eugenio, it is fantastic.
To be able to conserve so much quantity today, we have freezers and advanced preservation techniques. But in times past, how did they do it?
Well, today I'm going to show you the traditional way to do it:
Extra Virgin Olive oil Arbequina 1 L approx
Tuna 750 g
Water 1 L
Sea Salt 30 g
A Bay leave (optional)
This recipe consists of three main steps:
Cutting and first cooking
Cooked tuna with olive oil and bain-marie.
My advice if you make this recipe are: Store your tuna jars in dark places to avoid oxidation.
Pre-freeze the fresh tuna for approximately five days before cooking.
Consume preferably in a month after preparation.
Keep the tuna jars in the fridge.
Here you have an idea of what you can prepare with this beautiful product that I have made today.
Have a tasty day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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