Cooking time: 15 min
Finely Chop the peppers, the spring onions and the shallots. Put the minced mixture in a bowl and season with salt, cider vinegar and extra virgin olive oil and let it settle for about 4 hours in the fridge.
Once the vinaigrette is ready, you just have to plate the dish.
Wash the rocket, pat dry, and put a small handful in a small bowl or in a side plate. Place a spoonful of vinaigrette on top of the rocket. Place two anchovies over the vinaigrette and a boquerón over them crosswise.
Pour the Viña AB Amontillado of Gonzalez Byass in a glass and enjoy the combination of flavours. The balance between the salty and the sharp anchovies with the aromas of hazelnuts and the slightly salty on the finish of the Amontillado sherry is a perfect match.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.