Pintxo Matrimonio Recipe
grilled motherloaf baguette, salsa verde, boquerones, cantabrian anchovy, garlic
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Ingredients
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Bread
Salsa Verde
Toppings
Method
Preparation of Salsa Verde
Make the Salsa Verde
In a food processor, combine the fresh parsley, fresh basil, garlic cloves, capers, olive oil, lemon juice, salt, and black pepper.
Blend
Blend until smooth. Taste and adjust seasoning if necessary. Set aside.
Prepare the Bread
Assemble the Pintxo
Add Salsa Verde
Spread a generous amount of salsa verde on each grilled baguette slice.
Top with Anchovies
Layer the boquerones and Cantabrian anchovies on top of the salsa verde.
Add Garlic
Finely mince the garlic clove and sprinkle over the top of the anchovies.