Anchovy Tapas Recipe with Tomatoes
Cantabrian anchovies, perfectly ripe tomatoes and Arbequina olives give this beautiful tapas dish by Angel Zapata Martin a true flavour of Spain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Fine-mesh sieve
- Spoon
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
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