ezRecipe-Zee: Cooking Recipe: How to make Anchovy, Roasted Red Pepper, Potato And Egg Pintxos

Anchovy, Roasted Red Pepper, Potato And Egg Pintxos

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Date Added:	May 7, 2008
Calories:	58
Serves:	8
Prep. Time:	0:00
Category:	Appetizers, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

1     large         green bell pepper
                    cored and seeded
1     large         ripe red bell pepper,
                    cored and seeded
1     tablespoon    extra-virgin olive oil
                    more for brushing the peppers
1     tablespoon    sherry vinegar
8     slices        cut 1/4"-thk diagonal from thick baguette
                    = (slices should be about 2" by 4" or 5")
1     tablespoon    mayonnaise
2                   hard-cooked eggs
                    crosswise slices
1     medium        red potato
                    and cut into thin slices
8                   white anchovies (boquerones en vinagre)
8                   brown oil-packed anchovies
                    Minced flat-leaf parsley

Directions: one line for each direction. When saved the lines will be numbered.

Heat the oven to 425 degrees. Line a cookie sheet with foil and oil it lightly. With your fist, press the peppers gently to flatten them and place them on the cookie sheet skin-side up. Brush with a little oil and roast until the peppers are tender and lightly charred, about 35 minutes. (Alternatively, grill the peppers or broil on low until tender.)
Transfer the peppers to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel the peppers, return them to the bowl, and toss with the oil and vinegar.
To assemble the canap�s, cut the peppers into 1-inch thick strips. Spread each toast lightly with mayonnaise and place a slice of egg and a slice of potato side by side slightly overlapping on each toast. Place a strip of green pepper and a strip of red pepper side by side along the length of the toast, trimming as necessary to fit. Top the red pepper strip with a white anchovy and the green with the brown anchovy. Repeat with the rest of the bread slices. Sprinkle the canap�s with parsley and serve.
Each serving: 289 calories; 9 grams protein; 40 grams carbohydrates; 4 grams fiber; 11 grams fat; 2 grams saturated fat; 62 mg. cholesterol; 586 mg. sodium.
This recipe yields 8 servings.

Notes:
Recipe adapted from Bar Bergara in San Sebastian

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 58

Calories from Fat 67.8%

Total Fat

Cholesterol

54mg

Sodium

26mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 08-04-2004