Iberian Dam in Scavenger (Tataki)
At Ponzano, escabeche is much more than a technique: it's a celebration of flavor and freshness. Paco García and his team pay homage to this age-old art with dishes like beef tongue, Iberian pork shoulder, and bonito loin, all accompanied by pickled vegetables. A must-visit in Chamberí for food lovers.
1/2 liter of AOVE
1/2 liter. Jerez vinegar
1/2 liter of white wine
Pickled:
Sauté the garlic and onion in olive oil until very soft. Once softened, add the remaining olive oil, vinegar, white wine, bay leaf, thyme and rosemary – a little to taste – whole black peppercorns and the carrot, and let it cook for 2 hours.
Socket:
We sear the whole cut of meat on a griddle, slice it, and arrange it on a platter. We add the marinade and finish with a smoked salt that we make in-house. The presentation is similar to a tataki.
Bar-restaurant Ponzano
Telephone. 91 448 68 80.
