GAUCHO
Espoz y Mina, 7 (Old Town)
Tel.: 948 22 50 73
www.cafebargaucho.com
Gauchos Alicia, Pruden, Roberto and Mary left their native Sangüesa more than 25 years ago to take over the reins of a bar alongside the Plaza de Castillo that can today lay well-deserved claim to the title of best known pintxo bar in Pamplona. During this time they have brought out two books, served as ambassadors for Navarre in Germany and London, and have bagged countless prizes in all sorts of competitions, weeks and championships. Only recently, at the Navarre Pintxo Week 2014 they carried off the “Reyno Gourmet” Award for pintxos made using certified Navarre Quality produce, with one of their latest creations, the “Sturgeon Per Sé from Navarre in two textures”. The variety of pintxos at the Gaucho, with over 200 to choose from, is quite simply eye-watering. The terrace atmosphere is also not to be missed.
PINTXOS
- Griddled foie gras
- Spinach & prawn in brick pastry
- Truffled egg
- Salmon toast
- Sturgeon Per Sé from Navarre in two textures
- Sea urchin
- Pepper fritter
- Anchovy with salmorejo (when in season)
- Spider crab au gratin
- “Txuma” (Mini-sandwich with potato tortilla, ham cream and alioli)
RECIPE
Smoked eel with fresh tomato in two textures and extra virgin olive oil
INGREDIENTS
- 2 slices pan loaf
- 100 g fine quality smoked eel
- 16 sheets gelatin
- 2 cc black olives
- Extra virgin olive oil
- 1 kg pear tomatoes
- 1 cc sugar
- Normal salt
- Maldon salt
PREPARATION
Cut the bread to size: 7.5 x 2.5 cm. Toast and set aside.
Cut the eel to the same size as the bread.
Soak the gelatin in water and dry well.
Add the black olives, chopped, to 30 cc of oil. Beat and set aside.
Chop the tomato finely in the Thermomix, with no temperature setting. Strain through a Chinoise sieve and return to the Thermomix, at high speed with a temperature of 40ºC, adding the sugar, oil, a pinch of salt and the gelatin. Pour the mixture into a mold 2.5 cm deep and leave to set.
TO SERVE:
Put some of the tomato gelatin mixture (previously strained) into a squeeze bottle and squeeze it over the little slices of toast. Top with a slice of eel. Beat the oil with the chopped black olives and drizzle over the eel. Cut the left-over gelatin into 2.5 cm cubes and place alongside the eel. Drizzle a little virgin olive oil over the cubes and add a pinch of Maldon salt.
PAIRINGS
