SKEWER OF MASCARPONE CHEESE, ANCHOVIES, SPRING ONIONS AND OLIVES

Maridaje:

Ingredientes:

100 g Mascarpone cheese at room temperature.

1 finely chopped shallot.

½ tablespoon finely chopped dill.

1 hard-boiled egg, finely chopped.

2 slices of rye bread.

100 g rocket.

1 tablespoon of GUAiNOS Early Harvest Premium Olive Oil.

80 g Anchovies.

2 spoonfuls of Olives stuffed with peppers.

2 tablespoons of pickled onions cut in halves.

1 tablespoon of Alfalfa sprouts for garnish.

1 tablespoon of GUAiNOS Beer Jam.

Salt and ground black pepper to taste.

Preparación:

Place the mascarpone cheese at room temperature in a bowl, mix with a fork or small wire whisk until a smooth, creamy, and homogeneous consistency is obtained.
Add the finely chopped shallot, dill, and hard-boiled egg. Mix well, season to taste with salt and pepper, and set aside in the fridge.
Drain the anchovies in a plastic colander. Set aside.
Cut the olives into slices. Cut the onions in half. Place them on absorbent kitchen paper to drain the liquid and set aside.
Take the slice of rye bread and toast it lightly on both sides.
Spread one side of the bread generously with the mascarpone cream.
On top of the cream, in a row, place the drained anchovies, then the chopped onions and olives. Set aside.

Emplatado

In the centre of the plate, form a small bed with the rocket leaves. Dress with the Early Harvest Premium Olive Oil (with an intense, fruity flavour) and season to taste with salt and pepper.
With the help of a spatula, place the skewer we have just assembled on top of the rocket.
Drizzle with Beer Jam, using a sauce dispenser, a pastry bottle, or a spoon.
Top with alfalfa sprouts.