This Andalusian tapa consists of an anchovy and a white anchovy, served on toasted bread with eggplant, peppers and aioli.
It is simple but packed with flavours that demand attention - and a little wine to go with.
The perfect match is a glass of bone-dry, tangy and salty manzanilla, or just about any dry white wine with minerality and texture. I am sure one of our flinty Kumeū River chardonnays would be great, too.
Alboronia
| 1 | Garlic clove |
| 1 tin | Tomatoes |
| 1 | Onion |
| 1 | Capsicum |
| 2 | Courgettes |
| ¼ | Pumpkin |
| ½ | Eggplants |
Ingredients
| 1 tin | Ortiz Boquerones (white anchovies), can be substituted for more tinned anchovies |
| 1 tin | Tinned anchovies (Main) |
| 1 | Baguette, or other crusty white bread roll (Main) |
| 1 bottle | Aioli |
Directions
For the alboronia
1. Peel eggplant and pumpkin, chop all vegetables into small cubes
2. Saute pumpkin, eggplant and courgette in butter until just cooked but not yet tender
3. Saute garlic in olive oil. When it starts to colour, add onion and capsicum, leave to sweat and tenderise, then add par-cooked eggplant, courgette and pumpkin
4. When all this is tender, add about 3/4 cup of tinned tomato (or more or less to your liking), cook for several minutes more, then take off the heat and cool
This makes much more than you need for just a few tapas but you could freeze it for use in other things.
For the tosta
1. Cut baguette in half, brush with olive oil and toast
2. Spread baguette halves generously with aioli
3. Next add a layer of alboronia sauce on top of aioli
4. Top with one anchovy and one boquerone and enjoy immediately, preferably with a glass of dry white wine
- This recipe is by Michael Brajkovich, from Kumeū River Wines
