Spanish cuisine · Salads & Mezze

Anchovy 'Marriage'

The 'marriage' of a salt-cured and a vinegar-marinated anchovy, side by side on toasted bread.

Ingredients · for 4 servings

• 8 anchovy fillets in oil
• 8 anchovy fillets in vinegar (boquerones)
• 8 slices ciabatta
• 1 clove garlic
• 1 tomato
• 4 tbsp good olive oil
• 1/2 bunch chives
• 8 green manzanilla olives
• Pepper

Instructions

1. Drain both types of anchovy fillets on paper towel so the bread doesn't get soggy later, and take the vinegar-marinated ones out of the fridge 10 min beforehand.
2. Toast the ciabatta slices in the toaster or a dry pan for 1–2 min per side until crisp outside and still soft inside.
3. Halve the clove of garlic and rub it over the warm bread, then brush the halved tomato's cut side over it so only the juice and pulp remain.
4. Lay a salt-cured fillet in oil on each slice, and right next to it a white vinegar-marinated fillet – the two should touch like a pair.
5. Drizzle with the olive oil, sprinkle with finely cut chives and a little pepper; salt is already plentiful from the anchovies.
6. Skewer a manzanilla olive onto each tostada with a toothpick and serve immediately with cold beer or a dry white wine.