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“Titaina with Marinated Anchovy, Black Garlic, and Cilantro Sprouts” is a traditional recipe from the maritime district of El Cabanyal in Valencia, Spain.
Javier Andrés Salvador is the Gastronomic Director of Grupo La Sucursal. La Sucursal has been recognized as the best restaurant in Spain by the Gourmets Magazine.
Today he shares his recipe “Titaina with Marinated Anchovy, Black Garlic and Cilantro Sprouts” with us.
Titaina with Marinated Anchovy, Black Garlic, and Cilantro Sprouts Recipe
- 1 red bell pepper
- 1 green bell pepper
- 20g ground pine nuts
- 1 tablespoon of brown sugar
- 350g of anchovy
- Olive oil
- Titaina: Cut the peppers in brunoise, and confit over low heat with the pine nuts and cane sugar.
- Anchovies: Remove the spines and clean the anchovies, reserving the thorns. Put them in a vacuum bag with two tablespoons of olive oil and add a point of salt. Confit at low temperature.
- Presentation: Place the titaina in a linear way in an elongated plate covering the anchovies. Once the black garlic is laminated, we will put a sheet on top of each anchovy and finish with coriander sprouts.
Restaurante La Marítima
The restaurant La Marítima is located in the emblematic David Chipperfield building, Veles e Vents Valencia: It offers a wide range of rice, fish, and grilled meat. With their gastronomy, they work only with vegetables grown in the Huerta Valenciana, organically fed meats and fish and seafood from the fish market.
The interior design is inspired by the traditional landscape of the Valencian Huerta and the Mediterranean, and the warm light of the coasts. Large windows that run along the dock allow guets to observe the entry and exit of sailboats, fishing boats, and all the nautical activity of the Marina of Valencia.