Sergi’s Xató

Hazelnuts 350g | Almonds 350g | Anchovies g | Garlic 600g | Tomatoes 150g | Extra virgin olive oil 80ml | Sherry Vinegar 300ml | Red pepper 80g | Ñoras 4g | 60g toasted bread | Salt cs

Toast the almonds and hazelnuts in the oven for 18/20 minutes at 180º.
Roast the tomatoes, peppers and garlic for the same time as the nuts (under the same conditions of time and temperature).
Reserve.
Confit the anchovies (put plenty of oil in a frying pan – it should not exceed 60º / 70º- and gradually undo the anchovies together with a couple of garlic cloves).
Hydrate the ñoras (in warm water for about 20 minutes).
Separate the meat from the ñoras.
Mix all ingredients.
Add chopped toast, oil, salt and vinegar.
Blend.