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5 Easy Pintxos recipes to make at home

5 Easy Pintxos recipes to make at home

Published by Le Gourmet Central on 31st Aug 2021

Pintxo Tortilla

Servings: 5-6

INGREDIENTS:

PREPARATION:

STEP 1

In an oiled frying pan, sauté the red bell pepper, potatoes, and onions on low heat.

STEP 2

Crack the eggs into a bowl; then add the pepper, potatoes, and onions from the pan. Mix it all together.

STEP 3

Pour everything into a skillet or nonstick pan, cover it with a lid and cook for 5 minutes over low heat.

STEP 4

Flip it over, cook for 2 more minutes, and let the tortilla slide off the pan onto a plate. Cut it into slices

STEP 5

Spread a thin layer of Alioli Sauce on the baguette slice, place 1 slice of tortilla, put a toothpick (Pintxo is the Spanish word for thorn) in each of them.

Sardine, Piquillo Pepper, and Manchego cheese

Servings: 12

INGREDIENTS:

PREPARATION:

STEP 1

Brush both sides of the baguette slices with olive oil, then place them on a baking sheet. Lightly toast the bread directly under the broiler until golden brown, 30-seconds to 1 minute per side.

STEP 2

Remove the bread from the broiler and rub the top of each baguette slice with the cut side of the garlic.

STEP 3

Place a slice of Whole Confitted Piquillo Peppers, followed by an sardine fillet. Return the baguette slices to the broiler and broil for 2 minutes.

STEP 4

Secure each topped baguette slice with a toothpick and serve immediately.

Tuna and Potato with Alioli 

Servings: 12

INGREDIENTS:

  • 3 tablespoons Spanish Arbequina Extra Virgin Olive Oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced white onion
  • 2 Bonito Del Norte, drained
  • 3 tablespoons white wine vinegar
  • 1 medium Yukon Gold potato
  • Twelve 1/2-inch-thick baguette slices, toasted
  • Alioli Sauce, for spreading
  • 6 Pickled cucumber, halved lengthwise
  • Kosher salt
  • Pepper

PREPARATION:

STEP 1

In a medium bowl, mix the bell peppers with the onion, canola oil, vinegar, and a generous pinch each of salt and pepper. Cover the bowl with cling wrap paper and let it stand at room temperature for 1 hour.

STEP 2

In a saucepan, cover the potato with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 20 to 25 minutes. Drain and cool; peel and thinly slice.

STEP 3

Spread each toast with Alioli Sauce. Top the toasts with the potato, flaked tuna, pepper mixture and cornichons. Serve.

Goat Cheese and Caramelized Onion

Servings: 12

INGREDIENTS:

PREPARATION:

STEP 1

Heat the oven to 325°F (160°C). Brush the olive oil on the baguette slices and place them on a baking tray. Top each one of them with a large slice of goat cheese and bake for 5 minutes or until lightly toasted.

STEP 2

Top each slice of bread with a heaped teaspoon of onion and a heaped teaspoon. Garnish with Balsamic Vinegar and serve at room temperature.

Sobrasada Pintxo With Honey and Manchego Cheese

Servings: 12

INGREDIENTS:

PREPARATION:

STEP 1

Spread the sobrasada on the top of each slice of baguette. Try to spread it through the whole bread.

STEP 2

On the top of the sobrasada, add some honey with a spoon.

STEP 3

Cut thin slices of the Manchego cheese and put them on top of the honey.

STEP 4

Preheat the oven to 180°F. Put the pintxos on a tray and cook them till the cheese melts down, be aware not to burn them. Decorate with parsley and eat them warm.