INGREDIENTS
Toasts
1 eggplant
1 zucchini
1 onion
4-5 tomatoes
2 garlic cloves
Bay leaf and rosemary
Extra virgin olive oil
Salt
BUY RAZOR CLAMS
Toasts with samfaina, Piquillo Peppers, Stuffed Olives, Sardines and Razor Clams
2 rations
25 minutes
Easy
PREPARATION
1
Dice the eggplant, zucchini, and onion. Grate the tomatoes and set them aside.
2
Heat a drizzle of olive oil in a frying pan and sauté the garlic cloves. Once they are golden, remove them from the pan.
3
Add the vegetables and cook until tender. Stir in the grated tomatoes, bay leaf, and rosemary. Season with salt to taste and let everything simmer over low heat.
4
Add the Espinaler Piquillo Peppers and Stuffed Olives, mix well, and remove the aromatic herbs.
5
Spread the samfaina over the toasts and top with the Espinaler Sardines and Razor Clams.
