GURIA
Estafeta, 60-62 (Old Town)
Tel.: 948 22 74 05
The Guria was a typical pintxo bar when it was taken over in 1989 by the experienced local restaurateur, Javier Campos. Here Javier continues to apply an ethos tried and tested over 25 years, to which he constantly brings new and innovative touches. The Guria opens at 9 in the morning to serve tortillas and little filled rolls, while the choice becomes more elaborate as the day goes on. Wines are one of the strong points of the bar with its interesting selection of DO options ranging from Ribeira Sacra to Extremadura, passing through Bierzo, Ribera del Duero, Rioja, Valdeorras and, of course, Navarre. White wines too hold an important place in this locale where you can also find decent-sized plates of Iberian cold cuts. The pintxo described below was a finalist in the Navarre Pintxo Week, 2012.
PINTXOS
- Spider crab crêpe
- Sea urchin au gratin
- Foie gras torta
- Black pudding mousse cannelloni
- Salt cod in pil-pil sauce
- Millefeuille of pig’s trotters
- Millefeuille of stewed cheeks
- Iberian ham croquette
- Prawn in batter
- Pajaricos (Gildas: guindilla pepper, anchovy…)
RECIPE
Txalupa (Smoked sardine on onion focaccia)
INGREDIENTS
Fillet of smoked Galician sardine; olive oil
- For the focaccia: 500 g flour; 25 g yeast; 250 cc warm water; 4 soup spoons olive oil; 1 level teaspoon sugar; 1 onions; salt
- For the tomato jam: 1 kg tomatoes; 700 g sugar; juice of ½ lemon, pepper
PREPARATION
For the focaccia:
Break the yeast into pieces and mix well with the sugar in a bowl. Add a little warm water to obtain a thick mixture. Leave to rise. Meanwhile, pour the flour into a bowl volcano-style and mix with the salt. Pour half of the oil and the warm water into the centre and mix well. Add the yeast, the remaining water, oil and flour. Knead until soft. Roll the mixture into a ball, cover with a cloth and leave it to rise to almost double its size. When ready, place the mixture onto an oiled tray. Cut the onions into thin strips, add salt and plenty of olive oil (as if you were making a salad) and place it on top of the mixture. Leave to rest and rise a little more and bake at 220º for 35 minutes.
For the tomato jam:
Plunge the tomatoes into hot water to peel; slice and place them in a ceramic cazuela with the lemon juice and sugar. Cook slowly for around an hour, stirring occasionally until obtaining the desired texture; leave the mixture to cool before blending.
TO SERVE:
Place a fillet of sardine and spoonful of tomato jam on a slice of focaccia. Accompany with a tiny test tube of olive oil for drizzling.
PAIRINGS
