Anchoas del Cantábrico with tomato and olive oil
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
Method
1
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
2
Transfer the tomatoes to a bowl, add good glug of extra virgin olive oil and set aside
- extra virgin olive oil
3
Preheat the oven to 180°C/gas mark 4
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
5
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
- mustard cress
- 30 anchovies , preferably anchoas del Cantábrico
- 30 Arbequina olives, unpitted
- 10 pickled garlic cloves
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Anchoas del Cantábrico with tomato and olive oil
