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I guess cooking Spanish food has really inspired me. This recipe is for three skewered tapas called pintxos (pronounced peen-chos), which means 'thorn' or 'spike'. Also spelled pinchos, but I think the 'x' makes it sexy! The first is cubed sweet potato and scallion tortilla with saffron aioli. Dos is pickled peppers, olives and sherry-marinated baby portabellas. Tres is figs stuffed with valdeon (Spanish blue cheese) and drizzled with rosemary-honey. If you sample each one of these little tapas, you'll have a snack or appetizer that's "Low In" carbs and "High In" Vitamin A.
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103.59375
156
103.59375
156
103.59375
156
103.59375
156
103.59375

Pintxos (Spanish skewered-tapas)

March 10, 2015

appetizer, fall, gluten-free, spring, summer, winter

I guess cooking Spanish food has really inspired me. This recipe is for three skewered tapas called pintxos (pronounced peen-chos), which means 'thorn' or 'spike'. Also spelled pinchos, but I think the 'x' makes it sexy! The first is cubed sweet potato and scallion tortilla with saffron aioli. Dos is pickled peppers, olives and sherry-marinated baby portabellas. Tres is figs stuffed with valdeon (Spanish blue cheese) and drizzled with rosemary-honey. If you sample each one of these little tapas, you'll have a snack or appetizer that's "Low In" carbs and "High In" Vitamin A.
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Information

Servings: Makes about 60 (20 of each); 1 of each per serving
Time: About 45 minutes active; 90 minutes total
Price: About 30.80 total; $0.50 per pintxo
Nutrition (per serving):
Calories: 116.2
Protein: 2.8g
Fat: 5.7g
Saturated fat: 1.3g
Carbohydrates: 14.7g
Fiber: 1.5g
Sodium: 336.6mg
Cholesterol: 45.4mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp EVOO, divided
  • 1/2 lb potato or sweet potato, sliced thin
  • 1 bunch scallion or 1/2 onion, sliced thin
  • 1 tsp salt, divided
  • 4 eggs, beaten
  • 5 saffron threads
  • 2 Tbsp mayonnaise
  • 1/2 tsp dijon mustard
  • 1/2 lb baby portabella mushrooms
  • 2 Tbsp sherry
  • 20 small pickled sweet peppers (such as peppadew)
  • 20 green olives, whole, pitted, about 1 cup or 1/2 lb
  • 2 Tbsp honey
  • 3" length of fresh rosemary
  • 20 dried figs, about 7 oz, stemmed
  • 2 oz valdeon or other blue cheese, cut into 20 small pieces

Preparation

  1. (Tortilla) In a small skillet over medium heat, add 1 Tbsp EVOO. Add sweet potato and cook 5 minutes. Add scallions and 1/2 tsp salt and cook another 5 minutes.
  2. Add beaten eggs and spread out evenly with the veggies. Turn the heat down to medium-low and cook another 6-8 minutes until the tortilla is set.
  3. Loosen from the pan, turn out onto a plate, and cut into 20 cubes.
  4. To make the saffron mayo, heat 1 Tbsp of water and add saffron threads. Let steep 10 minutes. Lightly whisk saffron liquid into a bowl with mayo and dijon mustard.
  5. To assemble, dollop mayo onto tortilla cubes and pierce with a toothpick. Serve warm or at room temperature.
  6. (Mushroom, Olive, Pepper) Heat remaining 1 Tbsp EVOO in a medium skillet over medium heat. Add mushrooms and toss until beginning to brown, about 5 minutes. Add remaining 1/2 tsp salt and sherry. Cook another 5 minutes and remove from heat.
  7. To assemble, skewer one mushroom, one olive, and one small pepper onto a toothpick.
  8. (Fig and Blue Cheese) Heat honey in a microwave for 20 seconds. Add rosemary sprig and let sit at least 15 minutes.
  9. Cut fig in half almost all the way through. Stuff with a small bit of cheese. To assemble, close with a toothpick and drizzle with rosemary honey.

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