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ingredients
10 black Spanish olives, pitted
1 peeled tomato
2-3 tablespoons of olive oil
Basil or fresh oregano
Salt and pepper
Anchovy
For cakes:
75g cornstarch type Maïzena
25 of wheat flour
2 tablespoons olive oil
Water
Steps
Step 1
For corn cakes : Mix the corn and wheat flour, add salt and a little water.
2nd step
Knead until the dough does not stick to the hands and can be pressed with a finger without breaking. Let it rest .
Step 3
Make small balls and flatten them with the fingertips, to form small round patties . Cook in a pan with a little olive oil. Put aside.
Step 4
For the confit of tomatoes and olives from Spain:
Mix peeled tomato cut in small cubes with olive oil, thinly sliced Spanish olives, oregano or basil, salt and pepper. Marinate.
Step 5
Dip the anchovies in the water for a few minutes to desalt them.
Step 6
On each cake, put a small spoonful of confit, an anchovy rolled and sprinkle
chives.