Pintxos Matrimonio

• 份量: 16 Tappas
• 准备时间: 25 minutes
• 总时间: 1 hour 15 minutes

配料

1 (14-ounce) package frozen all-butter puff pastry (such as Dufour), thawed for 10 minutes

1/3 cup olive oil

1/4 cup finely chopped fresh flat-leaf parsley

2 medium garlic cloves, finely chopped (about 2 teaspoons)

8 salt-packed whole anchovies

16 boquerones (vinegar-marinated white anchovies)

Flaky sea salt

步骤

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

Cut puff pastry into 16 (4- x 1 1/2-inch) rectangles, and place on a lined baking sheet. Place another large rimmed baking sheet directly on top of puff pastry. Bake in preheated oven until puff pastry is golden, 35 to 40 minutes. Remove from oven, and let cool on a wire rack until room temperature, about 20 minutes.

Meanwhile, stir together olive oil, parsley, and garlic in a small bowl. Set aside at room temperature until ready to assemble.

Rinse salt-packed anchovies under cold running water to remove salt. Place in a small bowl, and cover with cold water. Let soak until anchovies are plump and tender, 10 to 15 minutes. Pat anchovies dry. Using your fingertips, carefully fillet anchovies by starting where the body meets the tail, and pry open along the back, lifting out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat fillets dry.

To assemble the pintxos, place 1 anchovy fillet, skin side down, and 1 boquerone, skin side up, lengthwise on top of each piece of puff pastry. Stir garlic-parsley mixture, and spoon a small amount (about 1 1/2 teaspoons) down the center of each pintxo. Season with a pinch of flaky salt, and serve immediately.

备注

Boquerones are marinated white anchovies that have been packed in a combination of oil and vinegar.

营养

• 卡路里: 192 kcal
• 总脂肪: 15 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 0 g
• 胆固醇: 6 mg
• 钠: 338 mg
• 总碳水化合物: 12 g
• 膳食纤维: 0 g
• 总糖: 0 g
• 蛋白质: 4 g