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Toast the tortillas in a pan or griddle for a few seconds. Meanwhile, cut the anchovies into squares and once the tortillas are toasted, we can plate up with the rest of the ingredients. Place the marinated anchovies inside the wheat tortilla, then the confit and and caramelised tomatoes, and the pickled red onion. Then add light touches of Torta del Casar and guacamole, with a pastry bag, and mix with the other ingredients. Finally, decorate with the wild asparagus and radish.
Toast the tortillas in a pan or griddle for a few seconds. Meanwhile, cut the anchovies into squares and once the tortillas are toasted, we can plate up with the rest of the ingredients.
Place the marinated anchovies inside the wheat tortilla, then the confit and and caramelised tomatoes, and the pickled red onion. Then add light touches of Torta del Casar and guacamole, with a pastry bag, and mix with the other ingredients.
Finally, decorate with the wild asparagus and radish.
