Radishes, butter and Nutella
One of these days, I’m going to get an invitation from the nice people on the third floor to go and explain why I’m flashing blades and imposing weirdness in the nice shiny cafeteria. It’s not weird – I’m just serving finger sandwiches in the Basque tradition (as “pintxos”). Well, not quite (no booze) but still, not weird.
Flash back to a year ago when I whipped up a Hawaiian pizza because of a conversation over an aversion to tomato juice. Since my “slice of pie” piqued the interest of participants like Dr. McHappy and turned out to be a fun way to end the year, I thought it might be nice to do a repeat this year, though with something perhaps a little less “flyé” that wouldn’t reek of effort. Like a simple finger sandwich. Or a little sweet. Or maybe both seeing as it’s the season to be generous and all.
Unfortunately, not everyone likes the same type of sandwich. The things can be tough to transport if they’re overly complex and there is also the danger of picking the wrong components which would make the sandwich soggy, resulting in an end product that would wind up looking well, gross. After a little bit of thought and given what’s actually available at the grocer, I figured that I could serve a French classic like the radish sandwich as a pintxo. There’s some red in it and it has butter, so that idea was pretty much sold.
The sweet was harder especially as I’m no pâtissier, but I remembered that the original discussion on tomato juice also touched upon Nutella, so I figured I could cheat and just serve some straight out of the jar.
So there you have it: a radish pintxo and some Nutella, though not together.
Radish pinxto
- a baguette, preferably a “ficelle”
- radishes
- fleur du sel
- butter
Slice bread into croutons. Slice radishes and assemble on top of croutons. Top with butter and fleur du sel.
Nutella and bananas
- Nutella
- banana
Spoon Nutella onto banana.
Photos
Impressions
I love maltodextrin. And the Nutella has Piment d’Espelette as a hidden flavoring.
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