DISQUS

Catavino: Rediscovering a Little Gem - El Brillante in El puerto de Santa María

  • Dylan · 1 year ago
    The Atun en Manteca sounds so great. It's a shame it'd be impossible to get that dish in America. I can just imagine the way the pork fat extracts the garlic and thyme flavors, only to infuse the fish meat with flavor. And, it's slow-cooked? Next stop, Spain in Spring.
  • Justin Roberts · 1 year ago
    Hi Dylan. Yup, it is slow cooked, in a similar way to french duck or goose confit I guess. It has a really soft texture, almost like pate. If you visit the southern Andalucia then do get in touch!
  • Dylan · 1 year ago
    Thanks for that, I'll certainly keep that offer in mind for the future.
  • Eduardo Benito · 1 year ago
    Genial, la crónica Justin. No he probado el atún en manteca. En la zona de Barbate y Zahara de los Atunes, lo he comido encebollado y con tomate, bueniiiisimo. Cuando vaya por El Puerto pasaré por El Brillante.
    Un abrazo.
  • Justin Roberts · 1 year ago
    Gracias Eduardo. Dame un toque antes de venir. Quiza quedamos para un trozito de Atun y una copa? Un abrazo fuerte. Justin