Pintxo de Patatas Bravas
Crispy potato, spicy tomato sauce, garlic aioli
Final Plating
Server Description
Skewer of crispy potatoes dusted with hot and sweet pimentón, with creamy garlic aioli and salsa brava
pronunciation
PEEN-CHO DAY PUH-TAH-TAHS BRA-VUS
runner description
Crispy potatoes
Line up notes
allergies
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Egg
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ingredients
- Steamed Potato: 2pc of 0.25oz each
- Garlic Alioli: ½ tsp
- Salsa Brava : 1 tsp
- Kosher salt
- Pimentón mixed
sourcing
PREP recipe 1
Bravas SaucePREP recipe 2
Garlic AlioliPREP recipe 3
Bravas PotatoesPREP recipe 4
Pimentón Mix - Bravas (unsmoked)procedure
- Cut the steamed potato into small cubes of 0.25oz ea and put 2 on each skewer
- Blanch the skewer in the fryer for 5 minutes and reserve for the events
- Deep fry the skewer at 375ºF until crispy'
- Transfer to a mixing bowl and season with salt, and sprinkle pimentón
If serving individual cups for passing:
- If serving in individual cups
- Put the salsa brava in the base of a tasting cup
- Put the alioli in the corner of the cup
- Place the skwere in the cup and angle it to the edge so it doesn't shift while being passed
If using 1 platter for multiple pintxos:
- Place the skewers on a half sheet tray and drizzle 1tsp brava sauce and½ tsp of garlic alioli
- Place the skewers carefully on a passed plate or board
critical control points
YIELDS: 1 skewer
PACKAGING
Plateware
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