2 July 2021

Smoked anchovies on vegetable mille-feuilles

D.O. GETARIAKO TXAKOLINA

Dificultad

Fácil

Tiempo

10 min.

Raciones

4 personas

Ingredientes

  1. 1 can of smoked anchovies in olive oil
  2. 1 eggplant
  3. 1 tin of roasted piquillo peppers (they can also be natural and roast them yourself)
  4. Onion
  5. Brie cheese
  6. Oil

Preparation

  1. Cut the eggplant lengthwise, in slices of approximately 1 cm thick. We spread them in oil, a little salt and put them on the grill, 2 minutes on each side.
  2. Cut the onion and separate it into large slices. Sauté them a little in the pan with a little olive oil to make them softer.
  3. Cut the cheese into slices or slices about 1 cm thick.
  4. Preparation of the millefeuille: place a slice of eggplant as a base. Next, a layer of piquillo peppers, then a layer of onion and a layer of cheese. We can repeat this process as many times as we want. At the end, we close with a slice of eggplant and crown with 2-3 smoked anchovies.

Pairing

Uncork a Getariako Txakolina and, to the table!

Written by Redacción
alicia c.

Pork Cheeks with pumpkin sauce

Read more
magandá kitchen

Turkey and vegetable meatballs

Read more
CRISTINA COMENGE CHEF&FOUNDER OF OIDO COCINA GOURMET, @SABORESDEMISAMORES

Sirloin steak with Périgueux Sauce

Read more