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.

Ingredients

• • 12 pork ribs Batallé el Único cut
  • 1 red pepper
  • 1 spring onion
  • 2 red tomatoes
  • Some lettuce leaves
• • 4 round bread rolls (buns)
  • Chive
  • Mayonnaise
  • Desalted anchovy fillets
  • Virgin olive oil
• • Salt and pepper

Elaboration

• 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.

Observations

• You can use other pork pieces.
• Change the sauce for a spicy tomato sauce, yoghurt or mustard.