Place the anchovies onto a bed of tomato with olive oil and add a hint of Borges Character olive oil.
MARINATED ANCHOVIES ON A BED OF TOMATO
- 24 anchovies
- 200gr Borges Red Wine Vinegar
- 150gr Borges Modena Balsamic Vinegar
- Borges Fruity Oil
- Borges Character Oil
- * Ripe tomatoes
Step by step
Clean the anchovies removing the head and bone. Marinate the anchovies’ fillets with Modena balsamic vinegar and red wine vinegar for 4 hours and store them in the fridge.
Grate the tomatoes and season with olive oil, salt and pepper. Store it in the fridge for 4 hours.
The tomato bed with arbequina olive oil as a base for the anchovies offers a contrast of colours and flavours. Tomato enhances the recipe’s health benefits as the lycopene (antioxidant) is absorbed when mixing it with Borges Character olive oil.
Chef: Josep Maria Luque · 8cadires.com