Marinated white anchovies, with tomatoes & jamón salad

Marinated white anchovies, with tomatoes & jamón salad

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

It is very popular to have tomatoes and salted anchovies together, but one day when I was cooking for friends I didn’t have any salted ones so I used boquerones (anchovies cured in vinegar and stored in olive oil, like the ones in the picture) instead and then added some jamón. The combination of these flavours works so well – a happy accident you might say!

We are including this in the meat section as it’s the jamón that really brings all of the other flavours together.

Ingredients

Quantity Ingredient
500g ripe vine tomatoes, cut into wedges
1 garlic clove, finely chopped
2 teaspoons moscatel vinegar or sherry vinegar
extra-virgin olive oil, to drizzle
sea salt
freshly ground black pepper
12 boquerones
4 slices of jamon,, torn into pieces

Method

  1. Mix the tomatoes with the garlic, vinegar and plenty of extra-virgin olive oil. Season with sea salt and plenty of black pepper.
  2. Arrange the tomatoes on a serving plate, top with the anchovies and jamón and serve.
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