Pincho with anchovy, manchego, olive and pepper

Name: Pincho with anchovy, manchego, olive and pepper
Ingredients: Salt; 100 g Olive oil; Tapas baguette; 200 g Sobrasada (without casing); 1 Soft butter; Olives; Manchego; Anchovies; Batter mix; Mild peppers; Lemon aioli

Salty anchovy, creamy manchego, olive and pepper in a crispy coating, served on bread with sobrasada butter and lemon aioli.A powerful pincho with a Spanish signature.

Ingredients

Salt

100gOlive oil

Tapas baguette

200gSobrasada (without casing)

1Soft butter

Olives

Manchego

Anchovies

Batter mix

Mild peppers

Lemon aioli

Preparation

Heat the olive oil with the sausage and fry until crumbly.
Let cool and then mix with the butter.
Season with salt if desired.
Whip until fluffy before use.
Bake the bread, cut in half and spread with Sobrasada butter.

Drain the peppers and cut them in half.
Cut the manchego into cubes.
Pat the anchovies dry.
Drain the olives.
Thread pepper, manchego, anchovy, and olive onto skewers.
Mix the batter mix with water: use slightly less water than indicated so the batter adheres better.
Season the batter with salt.
Dip the skewers in the batter and fry until golden brown.