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Pintxos Pronto #7: Cantabrian Anchovies with Fresh Ricotta and Piment d'Espelette

December 11, 2014

Pintxos Pronto #7: Cantabrian Anchovies with Fresh Ricotta and Piment d'Espelette

Pintxos and eggnog? Why not. This is the seventh in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season. 

Ingredients

Cantabrian Anchovies in Olive Oil
- fresh ricotta cheese
Piment d'Espelette
- Extra Virgin Olive Oil
- bread

Directions

Another pintxo that simply calls for putting one ingredient atop another. Drizzle a small amount of olive oil over each piece when you've finished constructing them and you'll be done. If you'd prefer to use a Spanish cheese, a mató cheese (if you can find or create one), is a good choice. Each jar of anchovies will give you about 18 fillets; one or two fillets per piece is entirely up to you.

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