Pepper, tomato, anchovy and arugula crostiniTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:118.2 kcal
Proteins:4.6 g
Fats:2.3 g
Carbohydrate:22.8 g
Fibers:6.2 g
Sugar:1.4 g
Cholesterol:1 mg
Sodium:168.2 mg
Calcium:254 mg
Energy:297 kcal
Proteins:11.6 g
Fats:5.9 g
Carbohydrate:57.3 g
Fibers:15.7 g
Sugar:3.6 g
Cholesterol:2.4 mg
Sodium:422.5 mg
Calcium:638.1 mg
SIMILAR RECIPES
Anchovy Fritters
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
anchovy fillets in oil
1
red pepper
2
roma tomatoes
olive oil
1
bunch of rosemary
1
bunch of thyme
1
multi grain baguette
METHOD
Arugula purée
- Blanch the arugula in salted water.
- Mix in a blender until very smooth, gradually adding the olive oil to emulsify.
Confit pepper
- Roast the red pepper in the oven (about 40 minutes), peel and seed, and marinate in oil with the aromatic herbs.
- Finish cooking for 20 minutes in an 80° C (175° F) oven for 20 minutes; cut into strips.
Half-dried tomato
- Blanch and peel the tomatoes, quarter them, remove the core, place on a baking sheet and brush with olive oil.
- Add the aromatic herbs, dry in a 90° C (180° F) oven for 2-3 hours and cut into strips.
Crostini and presentation
- Slice the baguette 5 mm (1/4") thick; brush with olive oil; add a pinch of salt and toast lightly under the broiler.
- In the center of the crostini, place a dollop of arugula purée. Crisscross a strip of pepper, then a strip of tomato, then an anchovy, and finally a strip of tomato.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
This tapas was created by Mauro Colagreco to accompany the Ricardito, the official cocktail of the summer Grand Fooding®. "It had to be based on fish and Mediterranean vegetables," said the chef of the Mirazur, "because, to me, Ricard and the sea are inseparable."
These tapas are very easy to make. The dried tomatoes and grilled peppers can be prepared in advance.
