Crispy cigar anchovies
Ingredients
Instructions
- 24 Long anchovy fillets in olive oil
- 1 Tomato
- 1 Lemon
- 1 garlic clove
- 2 sprigs of basil
- 6 pastry sheets
- 1 egg yolk
- 1 tbsp. Flour
- 4 tbsp. tablespoons olive oil
- Salt
- Pepper
- Peel and seed the tomato, chop the pulp. Peel and press the garlic. Finely chop the basil leaves. In a bowl, mix the tomato pulp, garlic, basil, lemon juice, olive oil. Salt, pepper and keep cool.
- Preheat the oven to th. 7 (210°C). Drain and pat dry the anchovy fillets, dust them lightly with flour.
- Cut each pastry sheet into 4. Place an anchovy fillet against the longest side. Brush with egg yolk, then roll into a cigar. Place them on a baking sheet lined with parchment paper. Bake for 6 to 8 minutes to brown them.
- Enjoy these crispy cigars with the cold sauce.
Crispy cigar anchovies
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