Pintxos and Tapas

Pintxos and Tapas By KSTP Pintxos and Tapas Pintxos and Tapas Chef Amalia Moreno-Damgaard brings a taste of her Spanish travels to the table. The flavor-packed morsels might just be what your holiday table needs. Click here to print recipes Gildas MAKES: 12 skewers Ingredients: • 12 pitted green olives, preferably manzanilla • 12 oil-packed anchovy fillets, drained • 12–24 pickled guindilla peppers, drained • Extra-virgin olive oil, for drizzling • 12 cocktail picks Directions: 1. Thread 1 olive, 1 folded anchovy fillet and 1 or 2 peppers onto each cocktail pick. 2. Arrange the skewers on a platter. 3. Drizzle lightly with olive oil and serve. Advice: • Choose mild piparras for their tangy flavor and gentle heat. • Assemble shortly before serving, or refrigerate covered and drizzle with oil just before serving. Pan con tomate & Jamón Serrano MAKES: 12 pieces Ingredients: • 12 slices rustic bread, about 1/2 inch thick • 3 large very ripe tomatoes • 1 garlic clove, peeled and halved • 3 Tbsp. extra-virgin olive oil, plus more for serving • Salt, to taste Directions: 1. Halve the tomatoes crosswise. 2. Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl, stopping when you reach the skins. 3. Discard the skins. 4. Stir the olive oil and salt into the tomato pulp. 5. Let the mixture drain briefly through a fine-mesh strainer if it seems very watery. 6. Toast or grill the bread until crisp and golden. 7. Lightly rub 1 side of each slice with the cut garlic. 8. Spoon the tomato mixture over the bread. 9. Finish with a little olive oil and serve immediately. Advice: • Keep the tomato mixture and toasted bread separate until serving so the bread stays crisp. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!