
1. Cut the Gallo Pedro loins into thick strips.
2. Cut the brick into 4 triangles.
3. Take a piece of Gallo Pedro and wrap the whole piece of Gallo Pedro with the brick pasta, holding it. Fry in oil until the brick pasta is golden.
4. To prepare the ajoblanco de tenderstem, mix all the ingredients and blend. Emulsify with the sunflower oil and season.
5. For the tenderstem gel, reduce the tenderstem juice, add sugar and a little gelatin, cool and blend.
6. Serve with ajoblanco and tomato jam, the Gallo Pedro wrapped in the fried brick pasta and decorate with tenderstem and tenderstem gel.