ANCHOVY WITH BEETROOT AND MANCHEGO CHEESE

Pepe Rodríguez Rey
2010

INGREDIENTS:

Beetroot:       
400 gr. beetroot
500 gr. tomato
150 ml.  virgin olive oil
½ clove garlic
Salt and red pepper

Others:          
Toasted bread
Yoghurt
Top-quality anchovy fillets
Manchego cheese in thin wafers
Fresh cheese, cubed
Extra virgin olive oil

PREPARATION:

Beetroot: Blend all the ingredients in the robot to make a beetroot gazpacho, then strain.

TO SERVE:

Carefully serve the beetroot gazpacho on the base of a plate. Top with the toast with a line of yoghurt, then the anchovy. Decorate with beetroot leaves, wafers of Manchego cheese and cubes of fresh cheese. Finish with a splash of virgin olive oil.