Reclutas aren’t just snacks. They are one of the most traditional tapas in Jaén. And I love making them at home.
- bread rolls
- Extra Virgin Olive Oil
They are as simple as they are succulent: Fry the bread rolls, rub garlic (to taste) and fill with tomato slices and a pair of anchovies. And that’s it.
Well, “that’s it”… if the tomato is sweet and juicy.
If they are exquisite anchovies.
And if the bread is fried in extra virgin olive oil.
Yes. Extra virgin olive oil. And if possible, picual or cornicabra variety.
- Because believe it or not, the picual variety can withstand highest temperatures without degrading. The reason is that picual olive oil is a monounsaturated fat and is more resistant to oxidation.
- Its healthy properties: antioxidants, polyphenols, etc… are transferred to the food that is fried. In addition, it forms a film around the food, making it retain its moisture and not absorb much fat. Try this: fry the same amount of food in virgin olive oil and in any other seed oil, and weigh them afterwards. You’ll be surprised!
- In the case of vegetables, they enhance their antioxidant capacity and their phenolic compounds.