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- 20 antxoas grandes
- 6 tomates secos en aceite
- 1 diente de ajo
- 1 puñado de piñones
- 6 ramas de perejil
- 4 cucharadas de pan rallado
- 1 huevo
- Sal
- Pimienta
- Aceite de oliva virgen extra
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- Limpiar y quitar la espina central de las antxoas.
- Congelar 48 horas como mínimo.
- Dejarlas en el frigorífico la noche anterior a cocinarlas para que se descongelen bien.
- Encender el horno a 180º.
- Poner el huevo en un bol y batirlo.
- Picar los tomates secos y las hojas de perejil y añadirlas al bol.
- Incorporar el diente de ajo prensado, el pan rallado, los piñones, un chorrito del aceite de los tomates, sal y pimienta.
- Mezclar todo bien hasta formar una pasta.
- Poner una cucharadita de la masa sobre la parte delantera del filete de antxoa, enrollar y fijar con un palillo.
- Poner las antxoas en una fuente de horno, añadir un poco de sal y un chorrito de aceite de oliva virgen.
- Hornear unos 10 a 12 min.
- Servir.
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