Europe is getting uglier. If I were her, with her treatment of refugees, her repulsive xenophobic-fascistoid movements or her failed stubbornness in austerity, I would have self-esteem for the soil. Luckily, I am only one of its millions of inhabitants, and although the diseases of my great homeland affect me, I can still escape with such European nonsense as Eurovision.
Less musical quality - the time is lacking - the festival has everything to succeed as an opiate among light people in helmets like me: extravagance, choreography and impossible models, singers of former Soviet republics that you would not know how to locate on the map and occasional friquis that fill your life with color if only for three minutes. Eurovision also comforts the spirit when it brings you closer to realities from unknown countries like Moldova, Azerbaijan or Albania: you hear the songs, you see the local presenters who give the votes, and you thank God for being thousands of kilometers away.
Unfortunately, the 2016 edition, which begins today with the first semifinal, does not look too bizarre. Even so, with his incentives: Ivan, the steppe Adam species that represents Belarus, wants to act naked and surrounded by wolves, and hopefully they leave him. Ukraine goes with a Tartar woman whose song about the Soviet deportation of her people threatens to unleash a diplomatic conflict with Russia, which in turn starts as a favorite and will win if the powerful gay vote does not prevent the triumph of a country with unpresentable homophobic laws. Spain, on the other hand, attends the event with its first song in years connected to the musical news, and not to what a musical RTVE of 150 years understands as musical news.
In short, on May 14 it will be worth taking this drug again to forget. From here we recommend combining it with a beautiful pan-European marinated in Scandinavian, with a Slavic touch of sweet and sour cucumbers and a Mediterranean Greek yogurt sauce. And with the ikurriña as a flag, of course.
For 4 people, as an appetizer
- 600 g fresh loins
- 1 lemon
- 350 g of salt
- 250 g of sugar
- 150 g of yogurt
- 1 tablespoon chopped basil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper
- 1 cucumber
- 100 ml white vinegar
- 3 spoonfuls of sugar
- 1 tablespoon of salt
- Mix the sugar, salt and lemon zest of bonito. Bury it in the mixture and leave it in the fridge for three hours.
- Take it out and clean it well to remove all the salt and sugar.
- Cut the cucumber into thin slices, salt it and let it rest on a strainer for half an hour.
- Mix the vinegar, sugar and salt and dress the cucumber. Rest in the fridge for a couple of hours.
- Mix all the ingredients of the sauce and salt and pepper. Serve the sliced cucumber with cucumber and sauce on toast.