Este TARTAR de SALCHICHÓN te va a dejar LOCO 🤯 | Receta MALAGUEÑA Increíble

👇👇👇👇👇 Ingredients and Step-by-Step Instructions 👇👇👇👇👇 👉 ALL of Fuego Loco's RECIPES WORK! 100% GUARANTEED ➡️Today on Fuego Loco, I'll show you how to make an amazing MALAGA SALAMI TARTARE, with incredible flavor, texture, and that fresh touch that transforms fresh salami into a 3-star dish. A dish with Andalusian soul, made with simple ingredients, no fuss, and very economical. If you like to innovate in the kitchen without losing that classic flavor, you're going to love this recipe. 💡 Did you know that artisanal Malaga salami maintains its juiciness thanks to the balance between lean meat and natural fat? If you chop it by hand, you'll achieve a perfect texture. You can keep it covered in the refrigerator for up to 48 hours and it will still be just as good (or even better). 🧾 INGREDIENTS: 🔹 250 g Malaga-style sausage (skin removed) 🔹 30 g fresh spring onion 🔹 10 g finely chopped fresh chives 🔹 30 g (6–7 g) gherkins 🔹 1 tsp capers 🔹 15 g (1–2 piparras peppers) optional Dressing: 🔹 10 g Dijon mustard (1 heaped tsp) 🔹 20 g mayonnaise (1 tbsp) 🔹 5 g Worcestershire sauce (Perrins Sauce) 🔹 5 g lime or lemon juice 🔹 15 g extra virgin olive oil (EVOO) 🔹 (If you're not using piparras peppers, you can add a splash of) Tabasco sauce (optional) 🔹 Freshly ground black pepper to taste 🔹 Optional: a touch of honey to balance the acidity To accompany: 🔹 Crispy toasted bread or Andalusian regañás (crispy breadsticks) 🔹 A drizzle of extra virgin olive oil when plating 🔹 Optional: pasteurized egg yolk to top 🍽️ INSTRUCTIONS: 🔹 Remove the skin from the salami and dice it into small cubes (3–5 mm). 🔹 Finely chop the spring onion, chives, gherkins, capers, and piparras peppers. Mix everything in a bowl. 🔹 In another bowl, prepare the dressing: mix mustard, mayonnaise, Worcestershire sauce, lime juice, extra virgin olive oil, and, if desired, a touch of honey. 🔹 Add the dressing to the bowl with the salami and mix carefully to keep it moist. 🔹 Let it rest in the refrigerator for about 20 minutes to allow the flavors to meld. 🔹 Plate using a ring mold, top with some chives, and drizzle with extra virgin olive oil. 🔹 Serve with regañás (crispy breadsticks) or thin, crusty bread. 🔥 Subscribe to the channel—it's FREE!—and turn on notifications so you don't miss anything. We have 3 recipes a week. 💡 TIP: A little lime zest just before serving adds a fresh and delicious touch. 🔥 This recipe is perfect for tapas with friends or for preparing a different kind of dinner without spending a lot. 💬 Tell me in the comments how you would adapt it. 🔥🔥🔥 Crazy Fire 🔥🔥🔥 This video is NOT sponsored. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Music from https://filmmusic.io "Celebration" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/b...) Music from https://filmmusic.io "Funky Chunk" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/b...)