{"id":17232,"date":"2025-10-24T12:01:05","date_gmt":"2025-10-24T10:01:05","guid":{"rendered":"https:\/\/pujadosolano.com\/the-travelling-anchovy-in-extremadura"},"modified":"2025-10-24T14:13:07","modified_gmt":"2025-10-24T12:13:07","slug":"the-travelling-anchovy-in-extremadura","status":"publish","type":"page","link":"https:\/\/dev.pujadosolano.com\/en\/the-travelling-anchovy-in-extremadura\/","title":{"rendered":"The Traveling Anchovy in\u2026 Extremadura"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"parada-anchoa-viajera-cantabria\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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THE TRAVELING ANCHOVY IN...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Extremadura<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Extremadura\u2019s cuisine is deeply rooted in its pastoral and agricultural heritage, and it\u2019s defined by the exceptional quality of its ingredients: Iberian pork, extra virgin olive oil, legumes \u2014 and above all, its cheeses. One cheese, in particular, stands out: Torta de la Serena. This rich, creamy cheese, known for its bold flavor, is made from raw Merino sheep\u2019s milk in the region that shares its name.<\/span><\/p>

But cheese alone doesn\u2019t define this region\u2019s culinary identity. Dishes from Extremadura strike a balance between simplicity and heartiness \u2014 from <\/span>migas<\/span><\/i> and rustic stews to artisanal cured meats and breads with a story.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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For this stop on the journey, chef Javier Ruiz pays tribute to one of Spain\u2019s most iconic cheeses, pairing it with the deep, savory flavor of Pujad\u00f3 Solano\u2019s anchovies from Santo\u00f1a.<\/span>
<\/span> The result: <\/span>Mini bites of Torta de la Serena with Anchovies from Santo\u00f1a<\/b>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Anchoa-viajera-en-Extremadura\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"parada-anchoa-viajera-cantabria\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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THE TRAVELING ANCHOVY IN...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Extremadura<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Envase\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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INGREDIENTS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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To make this recipe you need:<\/p>

  • Pujad\u00f3 Solano\u2019s anchovies<\/span>
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  • Crustless sandwich bread<\/span><\/li>
  • Torta de la Serena cheese<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    INSTRUCTIONS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    1. Slice the sandwich bread, carefully removing the crust to keep only the soft center.<\/span>
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    2. Cut the bread into thin strips and gently flatten them with a rolling pin.<\/span>
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    3. Generously spread Torta de la Serena in the center of each strip, then roll them up into small cylinders.<\/span>
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    4. Place the rolls in a preheated oven at medium temperature for a few seconds\u2014just enough to warm and set their shape.<\/span>
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    5. Lightly brown the tops with a kitchen blowtorch to create a crisp, golden finish.<\/span>
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    6. Wrap each roll with a Pujad\u00f3 Solano anchovy to create a bold, unmistakable fusion of flavors.<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      THE TRAVELING ANCHOVY IN… Extremadura Extremadura\u2019s cuisine is deeply rooted in its pastoral and agricultural heritage, and it\u2019s defined by the exceptional quality of its ingredients: Iberian pork, extra virgin olive oil, legumes \u2014 and above all, its cheeses. One cheese, in particular, stands out: Torta de la Serena. This rich, creamy cheese, known for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17232","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/pages\/17232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/comments?post=17232"}],"version-history":[{"count":5,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/pages\/17232\/revisions"}],"predecessor-version":[{"id":17241,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/pages\/17232\/revisions\/17241"}],"wp:attachment":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/media?parent=17232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}