Patatas Bravas

PATATAS BRAVAS, or simply “BRAVAS” are one of the most popular and wine friendly dishes in Spain´s gastronomy. Very simple, fl exible, tasty, but at the same time a challenge within the country to reinvent this very old and traditional recipe. From classic cube sliced potatoes, to the most “gourmet” presented dishes, the “bravas” (“brave, fearless” in old Castilian) are one of the pillars of the “tapas” menu.
INGREDIENTS:
  • 2 big potatoes
  • Parsley
  • Extra virgin olive oil
BRAVA SAUCE:
  • Extra virgin olive oil
  • 3 garlic cloves
  • 3 “guindilla” peppers (Tamer options are paprika, chili powder, cayenne...)
  • 9 oz of peeled and de-seeded tomatoes
  • Sherry vinegar
  • Salt
  • Sugar
  • White pepper
AIOLI SAUCE:
  • High-quality extra virgin olive oil
  • 1 garlic clove
  • 1 egg yolk
  • Lemon juice or vinegar
  • Salt
DIRECTIONS:
THE POTATOES

Cut potatoes in big, thick slices, and afterwards, use apple corer to cut cylinders. Make a small cavity in each cylinder with a small melon baller and transfer them to a pan with a large drizzle of olive oil. Remove excess olive oil and pan fry potatoes to a golden brown. Place finished potatoes on a towel to absorb excess oil.

BRAVA SAUCE

In a pan with a touch of olive oil, sauté thinly sliced garlic with the “guindilla” peppers or substituition of your choice. When the garlic turns golden, add de-seeded and peeled tomatoes (cut in quarters). Adjust if needed with salt, pepper and sugar. Cook for a few minutes. Tip: Remove and puree in food processor so it never loses its color. Briefly cool in refrigerator.

AIOLI SAUCE

Combine egg yolk, peeled garlic and coarse salt. Grind with a pestle, patiently, until the garlic is perfectly mashed. Place mixture in a bowl, and while still mashing slowly add olive oil in steady stream until a creamy sauce begins to form. All ingredients will emulsify nicely, creating a thick puree. To finish, add a small (teaspoon size) amount of vinegar/lemon juice, and continue mashing until you get the desired texture. Put in refrigerator to cool.

PRESENTATION:

Stuff the holes we made in the beginning with BRAVA SAUCE, finishing with ALIOLI SAUCE on the top. Garnish with chopped parsley.

PAIR WITH: EL COTO CRIANZA RIOJA DOCA

El Coto has its roots in a desire to make quality wines affordable for the average wine drinker. With this mission at its core, El Coto went from the dream of four winemakers to becoming the largest owner of vineyards in all of Rioja over the span of four decades. Today, El Coto is one of the most popular wines in all of Spain and one of the top selling Rioja’s in the world. The Crianza is sourced from low yielding Tempranillo grown in vineyards primarily in Rioja Alta, as well as, in some locations in Rioja Alavesa and Rioja Baja, making it a Crianza that represents the true character of Tempranillo in the region. This 100% Tempranillo shows layers of fresh raspberries, cherry, cedar and spice typical of a classically styled Rioja. This is all wrapped up in a vanilla and leather-laden package that is medium in body and sports a long, modern, soft finish.

 

Published on August 1, 2017


SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy