Anchovy & Olive Pintxo
Two bites of the Mediterranean
A pintxo skewer: one anchovy-stuffed olive, one Cantabrian anchovy fillet, one piece of piquillo pepper, threaded on a toothpick. A variation on the gilda that trades the guindilla for piquillo sweetness. Three Iberico Club products per skewer, fifteen seconds to assemble each one.
Ingredients
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Gourmet Manzanilla Olives Stuffed with Anchovies. 12.35 oz
Preparation
- Thread an anchovy-stuffed olive onto a toothpick.
- Fold a Cantabrian anchovy fillet and add to the skewer.
- Cut piquillo pepper into 1-inch strips. Thread one strip onto the end of the skewer.
- Arrange skewers on a plate. Drizzle with EVOO from the anchovy tin.
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