hosted by The Backdoor Kitchen
Between 1833 and 1840, a violent civil war started in Spain between siblings Isabel and Carlos as King Fernando VII died without leaving any specific will on who was to succeed him on the throne of Spain.
The powerful city of Oviedo announced its support to Princess Isabel, turning on itself the rage of Carlos who gathered a strong army in order to put the city at his feet.
When the army got ready to approach and attack Oviedo, the defenders of the city didn't try to stop the invaders in any way but they actually treated the soldiers with a rich banquet with beautiful stews, fish and wine. The feast was so huge and satisfying that the troops decided to rest and put their weapons away.
While enjoying their little siesta, the citizens of Oviedo took away all the weapons from the sleeping soldiers preventing the city from being conquered.
Every year in October, Oviedo celebrates the "Disarming menu" and how chickpeas won over rifles, replicating the same feast in most restaurants of the city.
We will cook some of the traditional dishes and Rob will add some new recipes inspired the Spanish flavours so to have our own "Menu del disarme".
Complimentary glass of Spanish cider from Oviedo
Tortilla en tinta de calamares - A squid ink based onion and potato tortilla with fresh squid parcel, sweet red pepper alioli and parsley cream.
Fabada de rape - Monkfish cheeks wrapped in Lomo, served with thyme butternut squash dices, white broadbeans from the Asturias region, and a rich mild Sobresada based sauce.
Garbanzos con Espinacas y bacalao - Pan-seared salt cod served with chickpea and Spinach, toasted homemade bread and touch of chilli pepper.
Iberico y alcachofas - deep fried filo pastry pouches of rich pulled Iberico pork served with sautéed globe artichokes and a sherry and caper based gravy.