Created by ForeverMama on September 7, 2017
Step 1: Preheat the oven to 165°C/gas mark 3
Step 2: To begin, make the alho e olio. Rub the garlic bulb with oil and salt, wrap in tin foil and roast in the oven for 1 hour. Meanwhile proceed with making the brava sauce.
Step 3: Cook the blended tomatoes with 2 tbsp olive oil over a low heat until the mixture has reduced to 500 ml (2 cups). Set aside
Step 4: Blend the spring onion, garlic, chillies, choricero pepper (or other dried chili of choice, such as dried pasilla, etc.) and red pepper with arbequina oil (top quality olive oil) to a smooth paste.
Step 5: Cook out the paste in a pan with a dash of olive oil. Stir in the honey, then deglaze with the vinegar.
Step 6: Add the flour and cook out slowly. Add the tomato sauce, tomato purée and chicken stock and simmer for 30 minutes before blending to a smooth sauce.
Step 7: Squeeze the roasted garlic out of the skins into a blender.
Step 8: Add the raw garlic cloves and egg yolks, blend to a paste for a minute or two, then slowly drizzle in the oil until it emulsifies. Add salt and parsley to season
Step 9: Preheat a deep-fryer to 175°C
Step 10: Chip the potatoes into thin pieces using a paring knife
Step 11: Fry the potatoes slowly until crunchy on the outside and soft on the inside. Drain and excess oil on paper towels and season with sea salt.
Step 12: Serve hot, covered in both sauces and sprinkled with chopped parsley and flaky sea salt.