El Matrimonio Pintxo
Recipe by Cafe Ba-Ba-Reeba!
Cafe Ba-Ba-Reeba! is sharing the recipe for El Matrimonio Pintxo, a traditional Spanish bite featuring the perfect “marriage” of salt-cured and marinated white anchovies, resting on tomato crudo and buttery toasted brioche.
El Matrimonio Pintxo
A match made in tapas heaven
Yield: 1 serving
Ingredients:
FOR EL MATRIMONIO PINTXO
1 slice brioche, cut into 1-inch-wide strips and lightly toasted
1 salt cured brown anchovy
1 marinated white anchovy
1 Tbsp. tomato crudo (see sub-recipe)
½ Tbsp. minced chives
½ Tbsp. extra virgin olive oil
FOR TOMATO CRUDO
½ Roma tomato, finely chopped
1 tsp. extra virgin olive oil
½ small garlic clove, finely minced
pinch kosher salt
pinch ground black pepper
Method:
FOR TOMATO CRUDO
1. Using a stick blender or a regular blender process tomatoes into a chunky liquid.
2. Place blended tomatoes into a bowl and whisk remaining ingredients in well.
3. Taste for salt and add more if needed.
FOR EL MATRIMONIO PINTXO
1. Take a pre-toasted brioche slice and place the tomato crudo on top.
2. Place the brown anchovy on one long side of the brioche finger.
3. Place the white anchovy opposite the brown anchovy but leave a little space in between them.
4. Neatly place the minced chives in between the two anchovy filets.
5. Drizzle lightly with the olive oil.
