DESIGNING TAPAS AROUND ALTAMIRAS’S FLAVOURS
At the beginning of 2017 the town-hall of La Almunia de Doña Godina, where Altamiras was born, decided to organize historic cookery workshops for chefs and other professional cooks as preparation for the events to celebrate Altamiras’s book. I was asked to lend a hand on a not-for-profit basis, explaining different approaches to recreating historic flavours. A dozen chefs attended each workshop: the first group was interested in creating dishes or three-course menus while the second group, with more experience in tapas, preferred to focus on flavours. We ran through the main flavour strands of his dishes and I made a couple of portable tapas to show how simple it can be to improvise: in this case baby rye toasts topped with artichoke cream and seared jamón, and tartlets of goat’s cheese, saffroned onion sofrito and black olive paste. The goat’s cheese, used as the bottom layer of the tartlet’s filling, prevents the sofrito’s juices softening the tartlet’s pastry base, while the onion and olive paste make a bold earthy combination colours and intense old flavours combination.