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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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