WCL: Tavernita

Chicago Magazine recently named Tavernita one of the best new restaurants here in town! Ryan Poli demonstrates some very easy pintxo (pronounced: pin-cho) recipes from Barcito, which is the stand-and-eat bar adjacent to Tavernita. San Sebastian, Spain is lined with these lively, boisterous bars that feature great cocktails, music and one-bite wonders. Poli shows how easy it is to recreate these dishes for home entertaining?without spending the whole time in the kitchen!

Gilda Pintxo
-8 Spanish White Anchovies
-4 Large Olives
-4 Guindillas Peppers
-4 Skewers
-Extra virgin olive oil
Procedure: Skewer all ingredients evenly over the skewers, drizzle with olive oil

Sopressada Pintxo
-4 Thin slices of sopressada
-4 quail eggs
-4 pieces of baguette sliced 3/4"

Toast bread and drizzle with olive oil
Place the slices of sopressada onto the bread
In a hot sauté pan, place the bread sopressada side down and sear the sopressada for 1-2 minutes.
In another non stick sauté pan, fry the quail eggs until yolk is just set
Place yolk on top of hot sopressada and serve

Ham Pintxo
-8 Slices Ham Serrano
-1 Tomato
-Extra Virgin Olive Oil
? Toast 4 slices of baguette, brush with olive oil
? Season with salt and pepper
? Grate the tomato onto the toasted bread, place ham over tomato and serve

151 W. Erie
Chicago, IL 60654

Tavernita is open seven days a week. Lunch will be available Monday through Friday from 11:30 a.m. to 3 p.m.; dinner will be served from 5 p.m. to midnight on Monday, 5 p.m. to 1 a.m. Tuesday through Thursday, 5 p.m. to 2 a.m. on Friday and 5 p.m. to 3 a.m. on Saturday. Brunch will be available from 11:30 a.m. to 3 p.m. on Saturday and 11:30 a.m. to 4 p.m. on Sunday.