Pinxtos recipe with red onion compote and Little Willies

Pinxtos recipe with red onion compote and Little Willies


30 min




Makes 10 pinxtos

  • 3 The Vegetarian Butcher Little Willies
  • 10 ciabatta slices (1/3 of an inch thick)
  • 2 red onions
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of brown caster sugar
  • oil to fry in
  • salt & pepper
  • 10 berries or raspberries
  • 10 tapas sticks
    • Energy kcal 272
    • Protein 2.5g
    • Carbohydrates incl. Fibers 36.1g
    • Carbohydrates excl. Fibers 31.5g
    • Sugars 24.2g
    • Fiber 4.6g
    • Fats 13.9g
    • Saturated fats 2.0g
    • Unsaturated fats 11.5g
    • Monounsaturated fats 10.0g
    • Polyunsaturated fat 1.5g
    • Trans fat 0.0g
    • Cholesterol 0mg
    • Sodium 167mg
    • Salt 0.42g
    • Calcium 6%
    • Iron 4%
    • Potassium 10%
    • Vitamin C 33%
    • Vitamin A <1%

Preparation method

  1. Spread the ciabatta slices with some oil and griddle until browned. Leave to cool before further use.

  2. Peel the onions and slice into thin half rings. Fry the onions in two table spoons of oil on a low heat until softened.

  3. Add the vinegar and sugar and leave the compote to reduce on a low heat. Season to taste with salt and pepper.

  4. Fry the Little Willies in two table spoons of oil until nicely browned.

  5. Slice the Little Willies diagonally.

  6. Divide the onion compote over the ciabatta slices. Add the sliced Little Willies and add a berry or raspberry. Secure with a tapas stick and serve.