01 Jul “Pintxo” of Piquillo peppers stuffed with white tuna, anchovy fillets and basque guindillas Olmeda Origenes





  1. Carefully stuff the Piquillo pepper from Navarre with the white tuna of Olmeda Origenes and place it on the slice of bread.
  2. Put an anchovy fillet from cantabrian sea above the pepper.
  3. Take a whole sweet chilli “piparras or basque guindillas”, place it on a toothpick and join it to the anchovy and the piquillo pepper to fix all the ingredients together on the bread.
  4. With the bottle of olive oil, drizzle/spray a little over the “pintxos” to add some freshness and flavor.


Watch the video: 


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