Anchoas del Cantábrico with tomato and olive oil

Name: Anchoas del Cantábrico with tomato and olive oil
Total time: 30 min
Ingredients: 30 anchovies, preferably anchoas del Cantábrico; 750g of vine tomatoes, seeds removed; bread, very thinly sliced; 30 Arbequina olives, unpitted; 10 pickled garlic cloves; extra virgin olive oil; mustard cress; 1 pinch of salt

by Angel Zapata Martin

Item 1 of 1

Starter
easy
5
30 minutes

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Cantabrian anchovies, perfectly ripe tomatoes and Arbequina olives give this beautiful tapas dish by Angel Zapata Martin a true flavour of Spain.

First published in 2018

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Ingredients

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30 anchovies, preferably anchoas del Cantábrico
750g of vine tomatoes, seeds removed
bread, very thinly sliced
30 Arbequina olives, unpitted
10 pickled garlic cloves
extra virgin olive oil
mustard cress
1 pinch of salt

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Method

To begin, cut the tomatoes into quarters, remove the seeds and grate the flesh roughly into a bowl, discarding the skins. Add a pinch of salt, stirring to incorporate, and transfer to a fine strainer. Leave to strain over a bowl until all of the excess liquid has been released

750g of vine tomatoes, seeds removed
1 pinch of salt

Transfer the tomatoes to a bowl, add good glug of extra virgin olive oil and set aside

extra virgin olive oil

Preheat the oven to 180°C/gas mark 4

Lay the bread slices on a lined baking tray and drizzle over a little olive oil. Season with salt and pepper and bake until crisp

bread, very thinly sliced

When ready to plate up, divide the tomato and olive oil mixture between plates and arrange the rest of the ingredients in harmony on top. Season with pepper and serve