Pintxo de bonito con anchoa y piparra

<div class="addthis_toolbox addthis_default_style " addthis:url='' addthis:title='Pintxo de bonito con anchoa y piparra '  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_button_pinterest_pinit"></a><a class="addthis_counter addthis_pill_style"></a></div>Para los que vivimos en San Sebastián, el pintxo es un arte con el que hemos vivido desde niños. Cada vez son más los sitios que se suman a la...<div class="addthis_toolbox addthis_default_style addthis_32x32_style" addthis:url='' addthis:title='Pintxo de bonito con anchoa y piparra ' ><a class="addthis_button_facebook"></a><a class="addthis_button_twitter"></a><a class="addthis_button_email"></a><a class="addthis_button_pinterest_share"></a><a class="addthis_button_compact"></a><a class="addthis_counter addthis_bubble_style"></a></div>
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Para los que vivimos en San Sebastián, el pintxo es un arte con el que hemos vivido desde niños.

Cada vez son más los sitios que se suman a la cocina en miniatura y que innovan ofreciendo pintxos de gran calidad.

Aqui va un pintxo clásico de la capital donostiarra.

Ingredientes (para unos 10 pintxos)

-200gr de bonito en aceite
-10 anchoas
-10 piparras en vinagre
-10 rebanadas finas de pan.


Cortamos las rodajas de pan y las tostamos.

Desmigamos el bonito y lo mezclamos con la mayonesa.

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La cantidad va por gustos.

Colocamos una cantidad de la mezcla en el pan y le ponemos por encima una anchoa y una piparra.


No hacerlos mucho tiempo antes de comer porque el pan se reblandece.

Pintxo de bonito con anchoa y piparra, 4.0 out of 5 based on 1 rating
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Sobre Lorena Bueno