ENOCH TA­MAYO

On Cuba - - FLAVORS | SABORES - BY ALAIN L. GU­TIÉR­REZ

He prefers hav­ing a coke, he al­most doesn’t drink al­co­hol, the few times he does it is a cock­tail made with beer and tomato juice. He loves to eat bar­be­cued chicken and his fa­vorite sand­wich is one pre­pared with sev­eral slices of bread. He adds tomato, let­tuce, ca­per, tar­tar sauce, smoked meat cut in thin slices, Parma ham, cheese and a poached egg.

For which liv­ing or dead per­son would you like to pre­pare a meal?

For Fer­rán Adría. I would love to get his opin­ion on how I cook.

IN­GRE­DI­ENTS PREPA­RA­TION

For this recipe you can use as stuff­ing jerked meat, tuna fish, chorizo or any meat or stew left over from pre­vi­ous meals. Cas­sava 290 g

Oil 30 mL

Pars­ley 8 g

Anisette 15 mL

Salt to taste

Black pep­per

Egg 1

Flour 30 g

Cheese 30 g

Olives Once cooked and soft, beat the cas­sava and add the finely cut pars­ley and the anisette. Knead the cas­sava mass, give it a tart­let shape and fry. The frit­ters are stuffed and cooked au gratin. Dec­o­rate them with olive slices.

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