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EL MATRIOMONIO

This combination of flavours are a marriage between salted and marinated anchovies, when one method of preserving perfectly complements another. And even lovelier when set on pan con tomate. 

Brought to us by Sophie Rushton-Smith from @THECORNERPLOT
READY IN

10 mins

COOKING TIME

0 mins

PREP TIME

10 mins

SERVES

2 people

ingredients

  • Handful of ripe Spanish tomatoes
  • Spanish bread
  • Garlic
  • 1 pack of Boquerones (marinated anchovy fillets)
  • 1 tin of Ortiz anchovy fillets
  • Extra Virgin Olive Oil
IN STOCK
  • Chopped Parsley
  • Zest from 1 lemon

Method

1. Grate the tomatoes and place in a sieve to drain (drink the juice).

2. Toast the bread and rub with a little garlic.

3. Spoon over the sieved tomatoes and season with black pepper and just a touch of salt.

4. Add one Boquerones and one anchovy fillet on top of each slice, drizzle with extra virgin olive oil and sprinkle over a little parsley and lemon zest. 

ingredients

  • Handful of ripe Spanish tomatoes
  • Spanish bread
  • Garlic
  • 1 pack of Boquerones (marinated anchovy fillets)
  • 1 tin of Ortiz anchovy fillets
  • Extra Virgin Olive Oil
IN STOCK
  • Chopped Parsley
  • Zest from 1 lemon

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