Do you believe it is possible to “fall in love” with an inanimate object? In this case a “food object? Well, it happened to me the first time I bit into an “Ines Rosales Torta” a few years ago. To this day these uniquely crisp sweet olive oil tortas from Seville, Spain are at the top of my indulgent food list. From the style of the packaging to the savory-sweet crispness these tortas appeal to every one of my senses. They are full of rustic charm & rare combinations of flavors. Originally they made and sold just the Sweet Olive Oil Tortas, but now have flavors such as Seville Orange, Rosemary & Thyme, Cinnamon and Sesame & Sea Salt. Perfect as they are, they are very well suited to a bit of embellishment (previous blog on Ines Rosales).
I had been thinking for a while that a drizzle of really rich dark chocolate & a sprinkle of pistachios would take these tortas to a whole new level of goodness for a special celebration. On New Year’s Eve I pulled out my stash, got out the chocolate & nuts and brought this idea to life.
This is so easy and so elegant.
1. Spread 6 Ines Rosales Tortas out on a sheet pan covered with parchment.
2. Melt 3.5 ounces of good quality dark chocolate (Green & Black’s Organic is a good one) in a saucepan with 3 tablespoons of good butter (Kerrygold is my favorite) over low heat until chocolate is completely melted & silky. Roughly chop pistachios.
3. Here is what you do. Drizzle chocolate……..
….take a bite…and fall in love.
These large (5 to 6 inches in diameter) round tortas (cracker-like flatbreads) come individually wrapped in printed waxed paper in packages of 6. They are a bit pricey…anywhere from $4.50 to $6.00 per package. I first found them at Whole Foods but you can also purchase them online of course.