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Ruta Bancos Gigantes or Huge Bench Route in Andalucia

A new rage is slowly spreading across Andalucia with its beginnings in the province of Malaga and that is huge benches are being installed in beauty spots across the region. The Huge Bench Route or  Ruta Bancos Gigantes #rutabancosgigantes can be found on Instagram  where they are more active with updates on the new installations of these enormous benches and they have a   Facebook  page too. Map of the Ruta Bancos Gigantes The initiative started by Forest Green an agrobroker company that supplies and works with treated wood to large construction and environmental companies in Spain. The huge bench route is steadily growing, with constant new installations spreading across Andalucia. The enormous handmade wooden benches are 4 metre long and 2.3 metre high, with the seat being 1.3 metres above ground and needing steps to get onto them, appearing in natural beauty spots hopes to encourage people out into and  enjoy the views and of course take photos to be ...

Cogollos con Anchoas & Ajos Fritos - Little Gem Lettuce with Anchovies & Garlic Chips

My first tasting of Cogollos con Anchoas (pronounced co-goy-os) was on a tapas cookery class we  (husband and I) did in Iznajar, Cordoba province. Our stay at the fabulous, rustic Finca las Encinas included a cooking class - we came back with recipes of all the tapas we´d made in class and Nick, who likes a good flame, has been perfecting the dish ever since.

Every time friends come round he´s there with his precisely measured ingredients (he trained as an engineer) all prepared to make the sauce. Then when required he produces a wild and exhilarating flame when tossing the vinegar in, then pours it steaming over  those unsuspecting little gem lettuces and watches them wilt - what a joy to see him perfecting a dish, from afar. And sampling it too of course is far less exciting but worth the spectacle.

If you´re saying I don´t like anchovies they´re too salty, I once agreed, but done like this all the saltiness is removed and it´s finger-lickingly (and messily) good. A real - not too often - easy treat.

cogollos con anchoas, Little gems with anchovies
Cogollos waiting to be drizzled


Cogollos con Anchoas y Ajo Frito Recipe

4 little gem lettuces
3 garlic cloves, sliced very thinly
6 tbsp extra virgen olive oil
salt and pepper
2 tbsp white wine vinegar
Anchovies, tin of, 16 pieces needed

This is really quick last minute tapas to throw together, if you don´t mind the flash of flames!  Cut the lettuce into four quarters, lay an anchovy over each. Quickly sauté the garlic in very hot oil until golden brown.

Season with salt and pepper remove from the heat, add the vinegar which should flame-up (not too  important if it doesn´t, but pretty impressive when it does!)

Quickly pour over the lettuce and anchovies, serve and enjoy with plenty of serviettes.

Recipe thanks to Clive Ridout of Finca Las Encinas, read my Tapas Cooking Class post about our stay and cooking class there.

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