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Anchoas del Cantábrico with tomato and olive oil


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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
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
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Anchoas del Cantábrico with tomato and olive oil


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