Banderillas
Photo: Banderillas Photography by Hasnain Dattu
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 4848 cal |
| pro | 1 g1g pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 9 g9g carb |
| fibre | 00 fibre |
| chol | 3 mg3mg chol |
| sodium | 519 mg519mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit C | 22 vit C |
| folate | 11 folate |
Named after traditional bull-fighting darts, these one-bite miniature skewers are popular in Spanish tapas bars.
Ingredients
Preparation
Place anchovy fillets in small bowl; cover with cold water and let stand for 10 minutes. Drain and pat dry.
Place 1 caper at end of 1 anchovy fillet; roll up and thread onto cocktail skewer or toothpick. Add 1 each olive, cornichon and onion to skewer. Repeat with remaining ingredients. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Additional information :
Tip: Cornichons are crisp unsweetened pickles made from tiny cucumbers and packed in wine or cider vinegar flavoured with aromatic spices. If using gherkins, look for the tart, not sweet, variety.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Onions; Black olives; Capers;
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