Try this irresistible Garlic Confit Pan Con Tomate with Anchovies, featuring garlic confit, saffron-infused tomato, and Fishwife anchovies. A perfect combination of savory flavors for a delicious appetizer or snack.
Fishwife Anchovies in Spanish EVOO
Try this irresistible Garlic Confit Pan Con Tomate with Anchovies, featuring garlic confit, saffron-infused tomato, and Fishwife anchovies. A perfect combination of savory flavors for a delicious appetizer or snack.
Fishwife Anchovies in Spanish EVOO
- • Fishwife anchovies in Spanish EVOO
- • Tomatoes (in the summer I would do heirloom tomatoes, but in the winter, I find the sweetest tomatoes are cherry tomatoes so decided to use those for this)
- • A few strings of saffron
- • 1-2 heads of garlic
- • Sea salt and pepper
- • Olive oil
- • A few sprigs of basil
- • Bread of choice
- Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2 hours.
- Meanwhile, grate tomatoes in a bowl. Add in a big pinch of salt and pepper. Add in a drizzle or so of good olive oil. Add in saffron. Stir until combined.
- Coat bread in olive oil and cook for 2-3 min per side. Add a few cloves of garlic confit and spread on bread. Top top with tomato mixture and a few anchovies. Garnish with basil and enjoy!
Fishwife Anchovies in Spanish EVOO
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