Umeboshi is a pickle with organoleptic characteristics very similar to olives, and so in this recipe we use umeboshi in place of the traditional olives. This recipe is characterised for being a little spicy, acidic and salty, and is perfect to eat as an appetiser.
Preparation: 10 minutes
Season: all year
- • 4Nardín Cantabrian Anchovy
- • 8 umeboshi
- • 4 chilli peppers (Piparra de Ibarra with Eusko Label).
- • Extra virgin olive oil
- • 4 skewers
Remove the stems from the chilli peppers and cut them into 2 pieces of around 3cm. Next, drain the oil from the canned anchovies. Remove the stones from the umeboshi.
To make the skewers, first add the umeboshi, then the anchovy, followed by two pieces of chilli pepper, and finish with more umeboshi.
Serve the skewers on a plate.