Olive wrapped with cured anchovy
Ingredients
Ingredients
- 20 salt cured anchovy fillets
- 20 olives de-pitted Kalamata or green olives preferred
Instructions
Instructions
- Take the salt cured anchovy fillets from the brine. Give them a quick rinse under running water and then let them soak for a few minutes in water or milk (there is little difference)
- Check the saltiness after a few minutes of soaking and do not over-do it
- Dry the fillets on kitchen paper for a few minutes
- Wrap each olive with one fillet and use a cocktail pricker to secure it
- Serve on a plate.
Notes
Method: No heat treatment
Food allergy & intolerance information: fish