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Kaki Persimon® Pintxo with Salmorejo
Preparation
• Take one Anchovy fillet, place it wide, put 8 persiMon® sticks on top of the anchovy fillet and roll it. Put aside and repeat the same operation with the remining fillets.
• Take one skewer and insert two pieces of the piparra peppers then insert the anchovy/Persimon® roll.
• Fill the base of the spoon with the salmorejo Cordobes then put the Pinxto on top.
• Drizzle with Spanish E.V.O., Maldon salt and fine cut chives.
Salmorejo
• In a Vitamix (blender) mix the tomatoes, garlic, bread and the Jerez vinegar.
• Blend in high speed until you get a smooth mix without grumps.
• Add the E.V.O. "al hilo" (slowly) to get an emulsified tomato soup.
• Pass through a fine mesh strainer and chill in the fridge.
30 min
- Ingredientes for 4 spoons:
- 1 Kaki Persimon® (cut into sticks 3 x 2 cm
- 4 Cantabrian anchovies fillets
- 4 piparras peppers (cut in half)
- 4 bamboo skewers
- 50 ml salmorejo cordobés
- Salmorejo:
- 60 gr ripe tomatoes
- 2 old bread slices
- 1/2 garlic clove
- 1 tbs extra virgin olive oil
- 1 tsp Sherry vinegar
- Sea salt to taste
- Ingredientes for 4 spoons:
- 1 Kaki Persimon® (cut into sticks 3 x 2 cm
- 4 Cantabrian anchovies fillets
- 4 piparras peppers (cut in half)
- 4 bamboo skewers
- 1.885 fl. oz salmorejo cordobés
- Salmorejo:
- 2.116 oz ripe tomatoes
- 2 old bread slices
- 1/2 garlic clove
- 1 tbs extra virgin olive oil
- 1 tsp Sherry vinegar
- Sea salt to taste
- Ingredientes for 4 spoons:
- 1 Kaki Persimon® (cut into sticks 3 x 2 cm
- 4 Cantabrian anchovies fillets
- 4 piparras peppers (cut in half)
- 4 bamboo skewers
- 0.211 cup salmorejo cordobés
- Salmorejo:
- 0.306 cup ripe tomatoes
- 2 old bread slices
- 1/2 garlic clove
- 1 tbs extra virgin olive oil
- 1 tsp Sherry vinegar
- Sea salt to taste