Pincho or pinxto is a broad term signifying almost any little morsel of finger food. Here are a handful of tasty tidbits ideal for parties. Each of the following recipes makes a generous plateful of pinchos.
Pincho de escalivada
Ingredients:
1 large eggplant
3 tbsp olive oil
1 clove garlic, finely minced
¼ cup fresh cilantro, chopped
1 tbsp lemon juice
Coarse sea salt
1 small baquette, toasted
1 jar piquillo peppers, sliced
1 small jar Spanish anchovies
1 tbsp capers
Method:
1. Preheat oven to 450F. Roast eggplant for 20-30 minute until tender. Remove skin and slice in thin sliced. Dress with olvie oil, garlic, cilantro, and lemon juice. Season with salt. Top each toast with a little of this misture and a few slices of piquillo. Lay one anchovy nad a few capers over each.
Here’s another simple crowd pleaser!
Pincho de Piquillo & Anchovy
Ingredients:
1 small baguette, sliced and toasted
1 jar whole piquillo peppers
1 small jar Spanish anchovies
1 jar romesco
Spread each slice of toast with a little aioli and top with one piquillo and one anchovy.
Banderillas
Banderillas are commonly served in Spain; a complete tapa speared on a toothpick or skewer, they make fun and festive finger food. Here are two versions:
- Skewer of two piparras (also known as guindillas), and two boquerones (white Spanish anchovies) each wrapped around a green olive. Drizzle with olive oil.
- Skewer of two piparras and two Spanish anchovies each wrapped around a green olive. Drizzle with olive oil.
Lemony-pea pincho with Serrano crujientes
Flecked with preserved lemon and rich with fresh herbs, this tasty little morsel is a celebration of spring. Top with crujientes—bits of crispy fried jamón Serrano—for the carnivorously inclined. Delicioso!
Ingredients:
2 c peas, fresh or frozen
1 garlic clove, quartered
¼ c flat leaf parsley, leaves only
3 tbsp olive oil
½ cup water
2 tbsp chives, finely chopped
1 tbsp preserved lemon, skin only, finely minced
¼ tsp Aleppo pepper
1 tbsp lemon juice
salt & pepper
¼ lb jamón Serrano, thinly sliced
1 small baguette, sliced and toasted
Method:
1. Place the peas, garlic, parsley, 1 tablespoon olive oil and water in a pot and bring to the boil. Cook until pas are tender 3-5 minutes.
2. Drain pea mixture and place in a food processor; pulse until a rough paste forms. Transfer mixture to a bowl and stir in chives, preserved lemon, Aleppo pepper, lemon juice, and remaining olive oil. Season to taste with salt and pepper but go easy on the salt (the Serrano with provide quite a salty kick).
3. Over a medium heat, fry the Serrano until crispy. Transfer to a towel to cool.
4. Spread some pea mash on each toast and top with a few crumbled bits of Serrano.
Aceituna & tuna spread
Aceituna is Spanish for olive. Olivada is a simple puree of olives and olive oil. Serve this
spread as a montadito on a slice of fried bread. Makes 16.
Ingredients:
7 oz can tuna packed in olive oil
1 tbsp minced onion
4 tsp mayonnaise
2 piquillo peppers
¼ c olivada (store-bought or homemade, recipe below)
1 tsp capers
salt
16 slices bread fried in olive oil
1 egg, hard boiled
2 tbsp finely minced parsley
Method:
1. If not using a store bought version, make the olivada.
2. Drain the tuna and place in a mortar. Using a pestle, work in the onion, mayo, piquillo peppers, olivada, and salt. Otherwise, put above ingredients into a food processor and pulse until well blended.
3. Coat the bread slices with this mixture. Sieve the boiled egg over the top by pressing it through the wire mesh with the back of a spoon. Garnish with parsley.
Olivada
This simple puree of black olive meat captures the richness of tree-ripened black olives. Makes about 1 cup.
Ingredients:
1 cup pitted black olives
2 tbsp extra virgin olive oil
Pinch of coarse salt
Method:
Crush all ingredients in a mortar and pestle or pulse in a food processor until blended.
