A sandwich filled with lebaniego stew has become the best in the country after winning the eleventh edition of the “Signature Sandwiches” contest, held this Monday in Madrid Fusión. It is prepared in La Yerbita (Cantabria), a traditional cuisine restaurant located in an old stone house very close to the Cabárceno Nature Park.
Named ‘Lebollito’, this proposal created by the young chef Pablo Cadavid consists of a muffin filled with crumbled meat from Lebaniego stew, which is accompanied with mustard seeds pickled with the Japanese sanbaizu technique, radish crudités, pea sprouts and oxalis flower.
The stew with which it is filled is traditional from the Cantabrian town of Liébana and usually incorporates Potes chickpeas, which are characterized by being smaller, potatoes, cabbage and meat from the pig slaughter, as well as beef and filling, a dough which is made with breadcrumbs, egg, chorizo ??and parsley.
The winning sandwich is part of the menu at La Yerbita restaurant and costs 15.50 euros. There they serve other preparations such as baked rice, grilled squid, cheek meatballs or suckling lamb shank.
Experts from the world of gastronomy and catering have been in charge of tasting and evaluating the contest’s sandwiches, which the competing chefs had to prepare in a maximum of one hour. This professional jury was made up of Raquel Castillo, Jesús Monedero, Juan Barbacil, Rafa Soler and Antonio García.
Another requirement of the competition was to use one of the breads made with Alma de Cereal sourdough, such as the Premium Flauta, the Raisin and Walnut Loaf and the Elongated Muffin, which is the one used by the winning proposal.
Pablo Cadavid has won a check for 1,500 euros, in addition to the prestige and impact of winning first place in the contest. The second and third finalists received €500 and €300, respectively.
Chef Javier Ruiz’s ‘Pickled Partridge Sandwich’ was last year’s winning creation. It was prepared with a loaf of beer, pickled partridge, ham and pâté of this bird, pickled vegetables, vegetable cream, mustard seeds and glazed seasonal mushrooms.
Madrid Fusión started this Monday with the motto “Where it all begins”, which highlights the relevance of this congress that claims to be the epicenter of emerging talents and innovation. This first day has been marked by presentations by great chefs such as Eneko Atxa, Paco Morales or the partners of Enjoy, who have presented their creativity and techniques.
