Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- 60ml extra virgin olive oil
IN STOCK - 2 sprigs of rosemary
- 6 sprigs thyme
- ¼ tsp chilli flakes
- 2 garlic cloves, peeled
- 1 lemon, strips of zest and juice
- 2 Ortiz anchovy fillets, chopped
- 1 jar Haricot Beans "Alubias Blancas"
IN STOCK - Slices of toast
- 1 tin of La Brujula Sardines
IN STOCK - Chopped parsley for decoration
Method
- Pour the olive oil into a medium saucepan. Add the rosemary, thyme, chilli, garlic, strips of lemon zest, and a pinch of sea salt and pepper. Cook over a low heat for 15 minutes, until the garlic is soft but not coloured. Remove the herbs from the oil and discard. Add the chopped anchovy fillets and cook for 1 minute, until they have broken down into the oil.
- Tip the cannellini beans into the saucepan and warm gently. Blend with a hand blender (or potato masher), leaving some beans whole. Add lemon juice to taste and season well.
- Spoon the mash on the toasted sourdough add top with the sardines. Sprinkle with chopped parsley, squeeze over extra lemon juice, and add a touch of sea salt and a crack of black pepper.
ingredients
- 60ml extra virgin olive oil
(each)
IN STOCK - 2 sprigs of rosemary
- 6 sprigs thyme
- ¼ tsp chilli flakes
- 2 garlic cloves, peeled
- 1 lemon, strips of zest and juice
- 2 Ortiz anchovy fillets, chopped
- 1 jar Haricot Beans "Alubias Blancas"
IN STOCK - Slices of toast
- 1 tin of La Brujula Sardines
IN STOCK - Chopped parsley for decoration
