Anchovies sutffed with Piquillo Pepper and Idiazábal over Agraz Verjus (green olive dressing) salad    recipe of:    The institute for food and agriculture quality of Navarre

 

Ingredients:

 

1 cantabrian anchovy
½ Pimiento del Piquillo
thin slice of Idiazabal cheesem
flour
egg
breadcrumbs
endive
continental looseleaf lettuce
oil
salt
Agraz Verjus (green olive dressing)

 

 

Method:

 

Clean the anchovy and stuff with the Idiazabal cheese and with the tender piquillo Pepper (previoulsly cooked with olive oil).
Close the anchovy and coat in breadcrumbs. Fry with hot olive oil.
Besides, place the endive and continental looseleaf lettuce salad with Agraz Verjus.

 

 

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