Bienvenido al cuaderno de bitácora gastronómico de la Región de Murcia, una tierra donde cada sabor tiene nombre propio. A flor de mar, de huerta y de monte, aquí encontrarás tal variedad de productos y cocinas que necesitarás las mil y una noches para descubrirlo todo. Y para guiarte en ese viaje culinario te contamos los destinos, planes, rincones, recetas, tiendas y noticias más destacadas de nuestros #1001SaboresRM.
Recipe: 1kg potatoes, 4 eggs, 200g variants (chopped pickled vegetables), 200g tuna in oil, 20g salt, 600g rosquillas. Anchovies in brine.
Boil the potato, let it cool and cut it into cubes. Boil the eggs, peel them, and cut them into cubes. Put the diced potato and egg in a bowl along with the variants, the tuna, the mayonnaise, and the salt. Mix everything and serve on top of a rosquilla, topped with an anchovy in brine.
For the mayonnaise:
3 eggs, 5g salt, 400ml sunflower oil.
We put the eggs in a mixer with the salt and whisk. Once we've gently whisked them, we add the oil little by little, while we keep whisking the mixture until the desired texture has been achieved.
Choose a good, crunchy rosquilla for the marinera. If possible, rinse the anchovy in brine yourself. To boil the potatoes, you can do it with the skin or with the potato already peeled, whole or in cubes, depending on how much time you have and the texture you prefer. Some people like the potato to be firmer. Boil the eggs for 10 minutes, take them off the heat and cool them quickly to stop the skin from sticking to the egg. Drain the oil from the tuna before adding it to the bowl, but not too much. Add as much mayonnaise as you like, but do it bit by bit. It's best to put in too little, as you can always add more later.