Label
All
0
Clear all filters

Chilled potato, tomato and anchovy loaf

Pastel de anchoa

Rate this recipe

Preparation info
  • For

    8

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain

By Fiona Dunlop

Published 2002

  • About

This deliciously different recipe makes the most of some of Spain’s staple ingredients - anchovies, tomatoes and potatoes. If you can’t find fresh anchovies, choose some that have been marinated in vinegar, drain them and marinate them in olive oil for a few hours before using.

Ingredients

  • 500 g (1 lb 2 oz) cooked potatoes, mashed and pushed through a sieve or potato ricer

Method

  1. Put the mashed potatoes in a bowl. Prepare a vinaigrette with the oil, vinegar, salt and pepper and stir ⅔ of it into the potatoes. Leave for at least 1 hour to let the flavours meld.
  2. Place the anchovies in a shallow dish and dress them with the rest of the vinaigrette. Leave them to macerate for at least 1 hour. (If you are using ready-marinated anchovies, jus

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title