José Carlos García
e Alejandro Sebastián
Discover what Nordesiño means for José Carlos García and Alejandro Sebastián, and their pairing ideas.
Featured recipes
Ajoblanco with mango and pine nuts
Preparation time:
60 minutes
For the Ajoblanco:
- 200 g breadcrumbs
- 400 g almonds
- 600 ml water
- 60 ml olive oil
- 110 ml sunflower oil
- 600 ml water
- 30 g salt
- 100 ml vinegar
- 1 mango
- 30 g pine nuts
Method:
- Add all the ingredients, one by one, to a jug
- Blend at full speed until you achieve a creamy texture
How to serve:
Create a bed using the mango and pine nuts, and slowly pour the Ajoblanco over it.
This quintessential delicacy from Málaga is synonymous with tradition. The freshness of the Ajoblanco pairs perfectly with the freshness and herbal notes of Nordesiño. What’s more, the sweetness of the mango and Albariño grape creates an exceptionally well-balanced combination of flavours.
José Carlos García
Chicken Campero
Preparation time:
30 minutes
Ingredients:
- 20 g chicken breast
- 2 slices of boiled ham
- 1 slice of Havarti cheese
- Lettuce
- Tomato
- Mayonnaise
- Special Campero bread
How to serve:
- Roast the chicken breast in an oven preheated to 180 °C for 25 minutes.
- Once done, slice the Campero bread in half. Spread mayonnaise on both halves and add a little lettuce, a few slices of tomato, the cheese, the ham and the roasted chicken breast.
- Then place the other half of the roll on top and toast in a sandwich/panini press for 10 minutes.
How to serve:
Remove from the sandwich/panini press and serve.
The chicken Campero is Málaga’s most traditional sandwich par excellence. Its creaminess makes it the perfect tapa to accompany a Nordesiño.
José Carlos García
Sea urchins with apple and tapioca
Preparation time:
60 minutes
Ingredients:
For the sea urchin cream:
- 90 g sea urchins (1 tin)
- 1 gelatine leaf
- 200 ml hake stock
- 2/3 teaspoons parsley purée
- 1 tablespoon salt
- 80 g whipped cream
For the apple tartare
- 1 finely diced apple
- Tapioca pearls
- Lettuce
- 30 g pine nuts
Method:
- Soak the gelatine leaf in water until softened completely and then dissolve in 50 ml of hake stock.
- Blend the sea urchins and 150 ml of stock.
- Add the stock (50 ml) and gelatine mixture.
- To finish, add the parsley and salt to taste, and mix in the whipped cream.
How to serve:
Create a bed of lettuce and pour the sea urchin cream over it. Lastly, place the tapioca pearls and apple on top.
Sea urchins have an unmistakable taste of the ocean. Their saltiness contrasts perfectly with the flavour of Nordesiño. This pairing also creates a contrast between the freshness and sweetness of the apple, and the notes brought by the Albariño grape.
José Carlos García
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