Clotxa of Batallé el Único ribs with anchovy mayonnaise
The pleasure of eating with your hands. Clotxas are a traditional food from the Terres de l'Ebre, and in particular, from the Ribera de Ebro, consisting of a kind of sandwich made with round bread that's partially hollowed out and stuffed—mainly with herrings, roasted onions, tomatoes and garlic.
12 pork ribs Batallé el Único cut
1 red pepper
1 spring onion
2 red tomatoes
Some lettuce leaves
4 round bread rolls (buns)
Desalted anchovy fillets
Virgin olive oil
Salt and pepper
STEP 01: Season the ribs and gently cook in a pan with a thread of olive oil.
STEP 02: Wash and cut the peppers into sticks and add to the pan. Add a little water.
STEP 03: Cook at a low heat with a lid until tender and well roasted.
STEP 04: Chop the anchovy fillets until you make a puree and chop the chive, too.
STEP 05: Mix it with the mayonnaise.
STEP 06: Cut the bread roll at one end and take out some of the inner part. You can also toast it a bit if you prefer.
STEP 07: Wash and dry the lettuce.
STEP 08: Cut the spring onion to julienne and slice the tomatoes.
STEP 09: Once the meat is tepid, remove the bones. Mix again with the pepper and chop it a little with a knife.
STEP 10: Fill the bread roll with the mayonnaise, the vegetables and the carved pork ribs and the red pepper.
STEP 11: Finish it with a bit of mayonnaise on top and serve.
You can use other pork pieces.
Change the sauce for a spicy tomato sauce, yoghurt or mustard.