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Bellota Pork Tartar with Anchovy Stuffed Olives

Preparation

Mix all the ingredients for the preserved tomatoes. Cover the tomatoes and put them on a plate, curved side up. Cook in the oven at 350 ºF for 40 minutes. Let it cool and cut into little pieces.

Season each baguette slice with shredded 12 month old Manchego, salt, pepper and oil.

Cook in oven at until the croutons turn golden brown. Let it cool.

Mix all the ingredients in a big bowl. Correct the seasoning with salt, spicy or lemon juice.
Serve cold wih the Manchego croutons.

Preparation: Mary-Fleur St-Pierre
 

During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.

Bellota Pork Tartar with Anchovy Stuffed Olives - IMG
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