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Smoked “Ajoarriero” with Herring Roe

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

Ajoarriero is a paste made from potatoes, garlic, egg, and oil, finely crushed in a mortar.

Details

  • Title: Smoked “Ajoarriero” with Herring Roe
  • Rights: Foods&Wines from Spain/ICEX
  • Photographer: Tomás Zarza y Toya Legido / ICEX

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