Savoury Swiss roll: the summer treat sparking debate in Spain
A savoury Swiss roll with blue cheese and a chickpea salad with vinaigrette at El Refugio de Oleiros, in Spain, reopens the pionono debate.
English · Original discussion in Spanish · Published
Savoury Swiss roll arrives for summer with chickpeas and blue cheese
Home cooking has found a combination that sparks passion and arguments: a savoury Swiss roll filled with English blue cheese, served with a chickpea salad. The salad boasts the same vinaigrette that the restaurant El Refugio de Oleiros uses for its seafood cocktail: extra virgin olive oil, ketchup, mustard and a secret ingredient that remains undisclosed. The dish also includes tuna, red onion, crab sticks, boiled egg, olives, green and red pepper and sweetcorn.
The dish not only whets the appetite, it also reopens the terminology war. What some call a Swiss roll, others know as pionono, and the discussion intensifies when the filling is savoury. The recipe pays tribute to "piononos pasados", with variations ranging from chorizo to a vegetarian version. Even the British touch of Calidac blue cheese is there, while the shadow of the secret ingredient hovers over the salad.
In the end, one thing is clear: the pionono is a blank canvas, sweet or savoury, depending on the region and tradition. The next time someone asks whether it is chorizo with mayonnaise, the answer is different: it is summer cooking with a restaurant accent.
Home cooking has found a combination that sparks passion and arguments: a savoury Swiss roll filled with English blue cheese, served with a chickpea salad. The salad boasts the same vinaigrette that the restaurant El Refugio de Oleiros uses for its seafood cocktail: extra virgin olive oil, ketchup, mustard and a secret ingredient that remains undisclosed. The dish also includes tuna, red onion, crab sticks, boiled egg, olives, green and red pepper and sweetcorn.
The dish not only whets the appetite, it also reopens the terminology war. What some call a Swiss roll, others know as pionono, and the discussion intensifies when the filling is savoury. The recipe pays tribute to "piononos pasados", with variations ranging from chorizo to a vegetarian version. Even the British touch of Calidac blue cheese is there, while the shadow of the secret ingredient hovers over the salad.
In the end, one thing is clear: the pionono is a blank canvas, sweet or savoury, depending on the region and tradition. The next time someone asks whether it is chorizo with mayonnaise, the answer is different: it is summer cooking with a restaurant accent.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (17 replies).
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