Recipe of pink tomato tartar, avocado and red quinoa with pita bread
25/07/2020
Enjoy this recipe of chef Luis Miguel Rodríguez Pérez with our Beso de Vino Garnacha Rosé.
Pink tomato tartar, avocado and red quinoa with pita bread
Ingredients
- For the pita bread
- 500 g wheat flour Aragón 03
- 25 g fresh yeast
- 20 ml olive oil 0.4 %
- 250 ml tepid water
- 5 g sugar
- 10 g salt
- For the tartar
- Pink tomato brunoise
- Beet brunoise
- Avocado brunoise
- Tomato juices
Fuentes onion and gherkin
- Whole grain mustard
- Soy sauce
- Lime
- Ginger
- Thyme
- Rosemary
- Bay leaf
Organic extra virgin olive oil from Matarranya
Instructions
- Make a volcano with the flour and place the yeast in the center along with the sugar dissolved with a bit of water, the oil, the salt and the remainder of the water.
- Mix the flour into the wet ingredients and form dough. Knead the dough until it does not stick to the hands. Roll the dough out over a floured surface and work it until obtaining a fine and elastic consistency.
- Cover with a kitchen towel and allow it to rest until it doubles in size. Divide the dough into 50 g. units. Allow it to rest 30 minutes. Form into fl at circles and bake at 250 C° for 10 minutes.
- Peel the tomatoes; separate the meat from the seeds over a sieve, reserving the tomato juices and the meat.
- Cook the beet and reserve.
- Make a brunoise with the meat of the tomato, the cooked beet and the avocado.
- Separately make a thinner brunoise with the onion and the gherkin. Set aside.
- In a saute pan, reduce the soy sauce, lime juice and tomato juices together with the herbs. Strain and set aside.
Luis Miguel Rodríguez Pérez
Luis Miguel Rodríguez is joking when he says that he started in the cooking trade by helping his brother in a bar in Borja, his home town. He studied in the Escuelas de Hosteleria de iralbueno in Zaragoza and San Lorenzo in Huesca, and he experienced real cooking in the restaurant Las Torres in Huesca.
After working in several restaurants, he arrived in the restaurant Baobab which changed his mentality and opened his mind to new possibilities in the vegetarian and vegan cuisine as well as food preparation for people with food intolerances. That has been the core focus of his business since 2015: La Quinoa.
The recipe of pink tomato tartar as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
