A tapas party for end of summer

Tapas and small bites make a refreshing, relaxing summer meal, such as the above “Pintxos”, or skewered bites with a mix of ingredients such as olives, cheeses, and meats.

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Gilda Pintxos

6 medium cured guindillas (see note, recipe)

12 large green Spanish olives, cured, marinated

6 cured cornichons

6 cured cebollitas

6 cured anchovy fillets

Arrange 1 guindilla, 2 olives, 1 cornichon, 1 cebollita and 1 anchovy on each wooden skewer. Serve on baguette slices or, if you want the pintxos to stand up, skewer the cebollitas last for stability.

Note: You can use Italian pepperoncini, for example, instead of guindillas, small Basque pickled peppers.

Makes 6

(Source: http://www.providencejournal.com)

Marcona almonds, Padron peppers, Jamon Iberico and chorizo are staples of a Spanish food spread.

tapas

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