In the summer season, the palate is decanted more than ever by light and refreshing foods. In the framework of the Basque cuisine, characteristic of the Aitatxu menu, the blue fish are the most outstanding and the anchovy one of the most applauded by the customers. Therefore, the Basque restaurant with market cuisine and creative touches describes the main benefits and properties of anchovies, an authentic source of nutrients and fiber
Inside its extensive letter, Aitatxu, present its dish, fresh Antxoites to bilbaine. A fresh and exquisite choice to enjoy this summer, plus healthy. PVP: 16 €
The anchovy is a blue fish belonging to the family Engraulidae, also known with the name of Scoundrel, anchovy or snack.
It is the product obtained after treatment in salad of the bottle, although in the north and center of the peninsula are used the two terms indistinctly to call this fish, be it fresh or preserved.
The flesh of the anchovy has a strong and aromatic taste, being very rich in proteins. In turn, it contains 12% fat with all the benefits of blue fish.
The anchovies have proteins of great biological value and foodwhich from the point of view of quality, play a very important role, as possess the particularity of diminishing blood fats, mainly cholesterol.
His flesh barely contains carbohydrates and stores iron, sodium, potassium, phosphorus, calcium and vitamin A and B. Horoscopos y tarot de amor
They play a leading role in the prevention of cardiovascular diseasesas they avoid the aggregation of platelets to the walls of the glasses.
Improve visual quality thanks to their high vitamin A content.
The anchovy is usually prepared in salad and preserved in oil; forming part of numerous dishes such as salads, sauces or pizzas.
About Aitatxu, Gastronómiko Restaurant
Álvaro González de Audicana He's the chef in charge of the stoves. AitatxuOne. Basque restaurant high, in which they offer an attractive market kitchen with creative touches. It is located in the neighborhood of Salamanca, in a spacious, sophisticated and modern location.
The main base in your kitchen is the high quality of products and suppliers, which guarantees excellent improved raw materials with technique and some travel resources. Faithful to the Basque tradition and lover of the gastronomic avant-garde, the chef bilbaíno has a pantry in which vegetables Km 0 stand out, own and from orchards in the Sierra de Madrid, authentic Kobe meat that matters from Japan or Gadira tuna.
A very personal kitchen, of sharp flavors, textures games and a multitude of nuances, textures and temperatures, in which the creative technique is at the service of a luxury raw material and that has turned Aitatxu into one of the select gastro temples that everyone wants to try in Madrid.
Calle Claudio Coello, 122, Madrid
Aitatxu describes the benefits and properties of anchovies
In the summer season, the palate is decanted more than ever by light and refreshing foods. In the framework of the Basque cuisine, characteristic of the Aitatx
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