Authentic Pinchos
A variety of traditional Basque-style pinchos, including piquillo peppers stuffed with tuna, bacon-wrapped dates, and mini huevos rotos.
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- •.5 inch Baguettesliced
- •.5 tbsp Olive oilfor drizzling
- •1 can Piquillo peppersdrained
- •1 can Bonito tunadrained
- •2 tbsp Mayonnaise
- •1 Shallotsdiced
- •1 tbsp Lemon juice
- •Saltto taste
- •Black pepperto taste
- •6 Datespitted
- •6 slices Pancettafor wrapping
- •2 tbsp Aiolihomemade
- •Parsley(optional)for garnish
- •1 Potatopeeled and sliced thin
- •2 Quail eggsfor frying
- •1 Tomatofor pan con tomate
- •2 slices Jamon serrano
- 1
Slice the baguette into half-inch slices and drizzle with olive oil. Toast in the oven.
5 min
- 2
Drain piquillo peppers and tuna. Dice shallots finely.
3 min
- 3
Mix tuna, mayonnaise, lemon juice, diced shallots, salt, and pepper in a bowl.
2 min
- 4
Stuff piquillo peppers with the tuna mixture and place on toasted baguette slices.
3 min
- 5
Pit dates and wrap with pancetta. Secure with toothpicks and bake at 200°C for 5-6 minutes.
6 min
- 6
Spread aioli on baguette slices, place baked dates on top, and garnish with parsley.
3 min
- 7
Peel and slice potato thinly. Fry in hot oil until golden brown. Drain and season with salt.
10 min
- 8
Fry quail eggs in hot oil and place on top of baguette with tomato and jamon serrano.
5 min
- 9
Top with matchstick fries and garnish with parsley.
2 min
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