Tapas Made in Heaven: Sobrasada Con Queso Brie

sobresada

First couple of times I tried Sobrasada, I thought it was only mildly more appetizing than sucking prawns out of brains, sorry, other way round – it’s the vino tinto coursing through my veins.

You see I just got back from the local ‘Extremeño‘, the Extremaduran bar on the corner, where they do the most fantastic ‘tostas‘ – bits of toast with marvellously delicious things on top.

This time Sobrasada (sort of mushy Chorizo) and warm Brie – that and a glass (OK 2… and a beer in the park… I’m trying to relax por dios), and uno está muy, pero MUY contento.

Can’t help thinking though, Brie being French, could this be Nuevo Cocina? Is Madrid the new culinary Cataluña? You know, inventive combinations and all that… do hope so!

7 thoughts on “Tapas Made in Heaven: Sobrasada Con Queso Brie

  1. Conchitín

    Si me permites una modesta puntualización: la palabra correcta es “sobrasada”. Many thanks and enjoy “Delicious Tapas”!. Ciao and congratulations!.

  2. Parubin

    I’d guess that if it is an ‘extremeño’ bar they serve that tapa, the cheese on top would be ‘Torta del Casar’ (very nice cheese from Extremadura) which could resemble ‘brie’ a bit.

    [es.wikipedia.org/wiki/Torta_del_Casar – 29k].

    Anyway, Brie cheese could make as well a fantastic mix with sobrasada.

    Another famous tapa with sobrasada is, sobrasada with honey. That combination comes from Majorca and it is really interesenting the mix of the sweet honey with the mushy chorizo. You should try it too.

    [http://www.cocinavino.com/recetario/receta_info.php?id_receta=18464]

  3. Hollis

    Chowhound has a nice Spain/Portugal site here for those either in Spain/Portugal or visiting. Lots of representation for Barcelona and Madrid. For those who don’t know Chowhound is foodie central with restaurant raves etc.

  4. Isabel

    I love sobrassada but I’ve never had it with brie before, so that’s definitely something I’m going to try soon.

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