Antxoa Tomate Ketua Sorbetearekin

Anchovy with Smoked Tomato Sorbet

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Preparation info

  • Difficulty

    Easy

  • 12

    Tapas

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THE WORD PINTXOS FILLS ME WITH BOTH DREAD AND JOY. PINTXOS ARE BASQUE TAPAS. IN THE BASQUE CITIES THERE ARE BARS WHERE GREAT PLATES STACKED WITH SLICES OF BREAD TOPPED WITH BOILED FISH IN MAYONNAISE WAIT UNDER LIGHTS FOR TOURISTS TO EAT THEIR WAY THROUGH. THERE IS ONE WORD FOR THESE PARTICULAR PINTXOS, AND THAT IS ‘AVOID’. INSTEAD, THE GREAT FOOD OF BASQUE BAR CULTURE NEEDS TO BE ORDERED OFF THE LITTLE CHALKBOARDS BEHIND THE BAR. THESE PINTXOS ARE GREAT LITTLE DISHES — SOMETIMES INCORPORATING A LITTLE BIT OF FRESHLY COOKED FISH, BUT ALWAYS FRESHLY MADE. IT WAS THIS TRADITION THAT INSPIRED THE BEST-SELLING TAPAS AT OUR MELBOURNE RESTAURANT. ANCHOVIES ARE BIG BUSINESS ON THE NORTHERN COASTLINE OF SPAIN AND THIS RECIPE COMBINES THEIR SALTINESS WITH A HIT OF TANGY, SMOKY TOMATO. ADMITTEDLY SOME OF THE INGREDIENTS MAY BE HARD TO GET — BUT I PROMISED TO PUBLISH THE RECIPE!

Ingredients

  • ¼ loaf of two-day-old heavy sourdough bread
  • 30 ml (1 fl oz) fruity extra virgin olive oil, such as Arbequina or Hojiblanca, plus extra, to drizzle
  • 250 g (9 oz) smoked tomatoes
  • 75 g ( oz) glucose syrup, approximately
  • 12 perfect tinned anchovies
  • 3 teaspoons lilliput (tiny Spanish) capers
  • 1 tablespoon finely chopped parsley
  • sea salt flakes

Method

Preheat the oven to 180°C (350°F/Gas 4).

Using a very sharp bread knife, trim the crusts off the bread, then cut into a block 2.5 cm (1 inch) wide and 10 cm (4 inches) long. Cut the bread into the finest slices you can — around 1 mm. This will make far too many, so choose the 12 best slices and place them flat on a baking tray, brush generously with the olive oil and season to taste. Bake for 10 minutes, or until golden and crisp, then place on a wire rack to cool completely.

Purée the smoked tomatoes in a blender until completely smooth. Strain through a fine sieve into a bowl and measure how much liquid you have. Add this back to the blender with exactly half the amount in glucose syrup, then process until smooth.

Place the mixture in an ice cream maker and churn according to the manufacturer’s instructions, then freeze for 3–4 hours.

To serve, place an anchovy on each crouton. Using two teaspoons, shape a little of the frozen tomato sorbet into quenelles (or small oval dumplings), place one on top of each anchovy and sprinkle with the capers. Drizzle with a little more oil, sprinkle with the parsley and some sea salt flakes and serve immediately.