Ingredients:
1 jar of green olives stuffed with anchovies (approx. 50 g) 1 small jar
chili vinegar
1 pepper Green Onions
the Greek (approx. 60 g)
Pickles (approx. 50 g)
15 toothpicks
Wash and dice the green pepper.
Cut pickles into slices.
Arrange on toothpicks, alternating, a pepper, an olive, an onion, a sprig of parsley and a slice of pickle.
Arrange on plates and serve.
tips
You can use half a melon ball back or country bread to present banderillas. Feel free to vary the ingredients: tomatoes, prosciutto, melon, grapes, fish for fun ... eyes and palate!
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