Anchovies are so versatile, these were kept in white wine vinegar and olive oil until I was ready to use them.
I've used a more rustic bread than I normally used just for a change. You can use any kind of baguette that takes your fancy. On to the bread, I spread a generous layer of the olive tapenade and on top of that place a whole Anchovie fillet flattened out across the length of the Pintxo. Having first quickly pickled a few salad vegitable I diced them and sprinkled them on top.
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.