TOSTA DE LANGOSTINOS Y ACEITUNAS {SHRIMPS AND OLIVES TOAST}

1. Today is carnival Monday in here, let´s make a luxury pintxo today. The idea of keeping such good recipes in my folders like the one I´m posting today has been a good one, what it hasn´t is that it has taken me 11 years to make it because I´ve been keeping it since 2011. The source from Martín Berasategui and as I always say, if you follow his directions it comes out perfectly fine. The different thing about this normal recipe today is that you have to find a good "tapenade" because the rest of ingredients are very easy to find.

1. Tapenade is a condiment or a spread typical from the Provence area made with black olives, anchovies, capers, garlic, olive oil, lemon and pepper. You have to put in a food processor the olives, anchovies, capers and garlic and then add little by little the olive oil, season with the pepper and add some lemon zest. Easy. I bought mine in a shop.
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TOSTA DE LANGOSTINOS Y ACEITUNAS

Tiempo de preparación 20 minutos

Dificultad: Muy fácil

INGREDIENTES PARA 8 PINCHOS

200 gramos de tapenade

200 gramos de cebolla muy picada

2 cucharadas de perejil muy picado

100 gramos de aceite de oliva 

200 gramos de langostinos, los míos cocidos aunque la receta decía crudos

60 gramos de zumo de limón, colado

PROCEDIMIENTO

1. Pochar la cebolla a fuego muy suave hasta que quede muy blandita. 

2. Se pelan los langostinos y se pican las colas. 

3. En un bol se mezclan todos los ingredientes excepto el aceite que se va añadiendo poco a poco mientras se remueve con una espátula hasta que se ligue. Sazonar si fuera necesario, yo no le puse sal. Se reserva la mezcla tapada con film.

4. Se cortan tostadas de pan, se echa un poco de aceite y se hornean a fuego suave hasta que estén crujientes. Cuando estén hechas, se coloca una cucharada de la mezcla anterior sobre cada una de ellas y se reservan hasta el momento de servir.

5. Se doran un poco en una sartén y se sirven calientes. 

SHRIMPS AND OLIVES TOAST

Hands on time: 20 minutes

Difficulty: Very easy

INGREDIENTS- SERVE 8 TAPAS

200gr tapenade

200gr onion, finely chopped

2tsp chopped parsley

100grs olive oil

200gr shrimps, mine were previously boiled but the recipe says raw

60gr lemon juice, strained

METHOD

1. Cook the onion in a low heat until it´s soft and golden.

2. Peel the shrimps and chop the tails

3. In a bowl, mix all the ingredients except the olive oil that will be added little by little while stirring with a spatula until it´s combined well. Season if neccesary, but I didn´t add any salt. Set aside until the moment it´s going to be served covered with cling film.

4. Cut some slices from a loaf of bread and roast them in the oven until crunchy. When done, spread a tbsp full of the mixture. 

5. Pour some olive oil in a frying pan and fry the toasts the moment you´re going to serve them. They must be eaten warm.

¡LISTO/DONE!