Catering’s Best by InterContinental

Viva Tapas – Viva Andalucía!

Johann Mitterlechner, chef de cuisine of the InterContinental Düsseldorf, has transported Andalusian passion on small plates all the way up to the Rhine. His „Urban Tapas Andalucía“ are concocted using equal amounts of enthusiasm and inside knowledge; his creations combine passion and authenticity in their fierce attention to detail.

 

 

The Chef de Cuisine creates his „Urban Tapas Andalucía“

The best thing about Spanish tapas is, one may well devour more than one of them. The InterContinental Düsseldorf currently gives connoisseurs and aficionados of these small culinary masterpieces an opportunity to experience how an aperitif can be transformed into a degustation – a typical Andalusian experience. And how tiny, humble creations can offer mayor taste experiences. The secret: Choice ingredients one can get in but one place on this earth: Andalucía. ¡Buen provecho! (Enjoy!)

 

Passion Niblets

In Andalusia, nobody orders a „Sherry“ - but dinner is soften kicked off with a “fino”, The word „Sherry“ is an English invention, based on the difficulty of pronouncing the name of the hometown of that tasty drink: Jerez (de la Frontera). In Jerez, but also in Malaga, Cádiz, Ronda or Córdoba, Andalucía is at its purest – horses, bulls, flamenco, endless meadows that turn into seas of flowers in springtime, forests consisting only of olive trees and „fino“ join forces to create an Andalusian dream world…

 

Something Nice with the Fino

When the „camarero“ serves the „fino“ in the shadow of a marquee just outside of the bar, customers will often discover that a small plate sits atop of their glass, carrying a small delicacy: Pimientos de Padrón (peppers in olive oil with sea salt), Ciruelas (plums wrapped in bacon), or simply a slice of white bread with Serrano. Whoever has visited Andalucía has come across these delicacies – the tapas. The word “tapa” literally means “cover”, describing a function – to protect the glass of wine, beer or “fino”. Since bars usually offer their guests a little something along with their drink, the name has crossed over to those delicious niblets.

 

Small Masterpieces

Some tapas are tiny culinary masterpieces, others are simple and plain – but they are always tasty. „Many Germans return from their holidays with a passion for tapas.

Why should they have to miss them back home?“, says Johann Mitterlechner, chef de cuisine of the InterContinental Düsseldorf. So, he created his own version – his „Urban Tapas Andalucía“.

 

Liquid Andalusian Gold

To reach his goal, he chose the best Andalusian products. Like „Flor de aceite“, the „flower of the oil“. This delicacy is a product of the oil mill of the family Nuñez de Prado; they do not use the typical, mechanical extraction method. Instead, the olive mass is piled on straw mats, allowing its own weight to press the oil out of the lower layers. This oil has an incredible, mild aroma.

Andalucian delicacies: Olive groves, Raf-tomatoes, excellent vinegar and caviar from farmed sturgeons

 

Exceptional Simplicity

The numerous tapas variations made with tomatoes are prepared using tomatoes of the “Raf”-variant. This special kind of tomato is found exclusively in Andalucía; it needs to be rinsed in salt water to bring out its incomparable taste. By using this ingredient, a simple „pan con tomate“, a roasted slice of white bread coated with a mass made of tomatoes, olive oil and garlic, is easily transformed into a delicacy.

 

All that Pork can be

Andalusíans adore the tender, aromatic meat of the Iberian pig. These animals live their half-wild lives in Estremadura, where they eat from Mother Natures’ table: Wheat, barley, corn. Between October and March, the black pigs are herded over to the cork- and oak woods of Dehesa. Here, they feed on acorns, fresh grass and wild herbs. This diet causes their meat to become especially aromatic. Whoever has tasted a „Jamón Ibérico de Bellota“ (easily the best ham in the world) will praise its nut-like, aromatic taste for the rest of his live. This meat is hard to come by, as most of it is used up right in Spain. Well - Johann Mitterlechner has a few special sources... Add a little smoked sturgeon, some „Toro Albalá Vinagre Reserva 1980“, a sensational vinegar used to pickle fish, and the best flor de sal available...

 

This Passion is Contagious

„Tapas are simply delicacies – they are made unique by the quality of the ingredients and by their creative combination“, says Johann Mitterlechner. People who want to try his „Urban Tapas Andalucía“ should try and remember the following expression: „¡Esta muy rico!“ („That’s very tasty!“).

 

Johann Mitterlechners's menu suggestion:

Urban Tapas Andalucía

Thyme-focaccia with anchovies and chili – basil –oil

Gazpacho made of Raf-tomatoes with Sherry vinegar PX

Iberian pork cheeks with an asparagus-chick pea-estofado
(Find here the full recipe)

Turrón-parfait (Spanish nougat) with retorcidos and raspberry caviar

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