RUSTIFACI
The dishes created by Chef Aitor López of El Citrus del Tancat restaurant embody a traditional rural cuisine that draws upon the ingredients provided by the surrounding landscape and makes them the foundation of everyday sustenance. The produce of the market gardens, together with the bounty of the sea and the Ebro Delta, defines the chef’s cooking. Peppers, aubergines and cabbage, alongside sardina de casco and eel in its various forms, such as xapadillo, form the basis of his reinterpretation of these traditional dishes. This reinterpretation remains faithful to the original logic of local consumption while placing particular emphasis on the identity and provenance of ingredients in their most authentic local form.
VIDEO RECIPE
Method
This dish presents a reinterpretation of a traditional recipe, subtly updated while retaining roasted aubergine and roasted red pepper as its principal ingredients.
The aubergine is roasted directly over an open flame or on the embers until completely cooked through. Once roasted, it is lightly cleaned and seasoned with a small amount of salt to help release some of its moisture. When it is cool enough to handle and retains a regular shape, it is set aside for the final assembly of the dish.
The red pepper is prepared in the same way, being roasted directly over the embers until completely charred on the outside. It is then cleaned, peeled and cooked a little further to intensify its flavour, until it reaches a lightly caramelised finish. The roasted pepper is then used to cover the aubergine completely, enveloping it in a layer of sweet, smoky flesh. The preparation is subsequently left to cool so that it can be sliced neatly and precisely.
Next, the tomato component is prepared. Grated tomato is cooked slowly in a frying pan until it becomes highly concentrated, with an almost dry texture, resembling a deeply reduced sofregit. During the roasting of the peppers, they release their natural juices. This liquid is carefully strained and reduced until it reaches a syrup-like consistency. The resulting concentrate is then incorporated into the tomato, intensifying its flavour and creating a powerful preparation with deep notes of roasted tomato and sweet pepper.
To bring additional colour and freshness to the dish, a final garnish of tender leaves is added, using the varieties commonly employed in the restaurant’s kitchen to provide contrast and balance. Overall, the dish consists of roasted aubergine wrapped in roasted, lightly caramelised red pepper, accompanied by a highly concentrated tomato preparation, fresh herbs, and a clear roasted tomato consommé that completes the composition.
