The Spanish Home Kitchen by Pizarro José;

Author:Pizarro, José;
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2022-04-08T00:00:00+00:00

SERVES 4 AS A TAPA

TAKES 15 MINUTES

PATATERA TOASTS WITH MANCHEGO AND HONEY

Patatera is a type of chorizo that’s typical of my area in Extremadura. It’s made by combining some of the fat from high-quality pork with various spices and potatoes. I can tell you, the first one of the season is always superb. It’s so fresh and soft at that stage that you can spread it thickly on toasted bread, and that is how we’d eat it at home. I’m sharing this recipe exactly as we’d have it, because I want you to know how good it is. It can be a challenge to find good patatera in London, but sobrasada or ’nduja will do the job (almost!) as well. Another brilliant way to eat patatera is to simply wrap it in foil and put it straight on to a hot barbecue. This takes me back to my childhood on our farm in Talaván: just me standing next to the fire, a patatera in the foil, and some bread ready and waiting! It’s simple but exquisite.

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