The time has come to make a stop to our day and pamper ourselves with one of the things that we Spaniards like to do the most, and that is, eat…

One of our delicacies are definitely ANCHOVIES FROM THE CANTABRIAN SEA.

Fancy some anchovies with the family this weekend? Or maybe with friends?

Goes! If only one can pamper himself with this delicacy. Our mouths are already watering just thinking about it.

Our team of the Cave Fine Food wants you to pamper yourself with select and exquisite anchovies, leaving you with some of the best recipes and super easy to prepare.

Do not wait more. The weekend is coming and have everything ready!

CANTABRIAN ANCHOVIES WITH PIQUILLO TAPENADE AND PEA SPROUTS

GASTRONOMY DIARY
Ingredients

• 1 jar of anchovies
• Young pea shoots

For the tapenade

• 10 red piquillo peppers
• 3 cloves of garlic
• 5 capers
• 100 g tomato paste
• 1 teaspoon paprika sweet
• 3 tablespoons of cane sugar
• Sal Island
• Extra virgin olive oil
  

Crafting

For the tapenade, we roast the peppers in the oven or better yet, you can use our roasted organic piquillo peppers, together with the garlic, well spread with oil and seasoned. When they are, we peel them. We crush all the ingredients, and we emulsify with extra virgin olive oil, until it is a very fine and voluminous cream. We rectify salt in this process.

We roll the anchovies forming a ring, fill with the piquillo pepper tapenade and top with some tender pea shoots. Place on a toasted bread and serve.

Anchovies with tangerines and blue cheese

KITCHEN WITH LITTLE
Ingredients

• 1 can of Cantabrian anchovies
• 1 Tangerine.
• 1 lime.
• Blue cheese.
• Extra virgin olive oil

Crafting
Cut the tangerines into thick slices, remove the skin and make segments.
On this we put blue cheese.
Top with an anchovy and a splash of olive oil.

We cut the lime into squares and accompany the tangerine montadito.

Mozzarella, fig and anchovy canapés

GASTRONOMY & CIA

Ingredients (8-10 canapes)

• 8-10 thin slices of toast
• 1 ball of buffalo mozzarella
• 4-5 fresh figs
• 8-10 anchovy fillets
• Some fresh basil leaves
• Extra virgin olive oil

Crafting
Although in the ingredients we indicate the use of thin toast, you can also make toast with fresh bread cut into not very thick slices and in pieces the size of two bites.

Mozzarella, fig and anchovy canapés

Drain the mozzarella and cut it into slices, the larger ones can be cut into two pieces, it all depends on the size of the bread. If you want a more homogeneous and aesthetic presentation of all the canapés, you may need more mozzarella balls and reserve the pieces or trimmings to spend them on a salad, for example.

Wash the figs well, cut the tail and the base, remove a little skin from two sides and then cut them into longitudinal slices. To finish with the preparation of the ingredients, drain the anchovy fillets and roll them on themselves, and wash the basil leaves.

Finish and presentation
Just before serving the canapés proceed to assemble them, place the mozzarella on the bread, then the fig and then the anchovy. He places a basil leaf and finishes with a few drops of extra virgin olive oil. Enjoy!

SALMOREJO WITH ANCHOVIES

GASTRONOMY DIARY
Ingredients

For the salmorejo

• 50 g of stale bread
• Two tablespoons of white wine vinegar
• 500 gr of tomatoes
• 2 cans of MSC certified anchovy fillets
• 1 clove of garlic, peeled
• 1 pinch of salt
• Half tablespoon of extra virgin olive oil
• 3 hard-boiled eggs, peeled and diced
• 50 gr of Serrano ham cut into strips

for the toast

• 4 red peppers
• 8 thin slices of bread
• 8 marinated anchovies

Crafting

For the salmorejo

Crumble the bread and leave it to soak in vinegar for 5 minutes. Add the bread and tomatoes to the blender, and beat until smooth.

Add 1 can of drained anchovies, salt, garlic and beat until smooth.

Pour a little more extra virgin olive oil into the mixture while the blender is running.
Cover and put in the fridge for at least two hours.

for the toast

Roast the peppers in the oven. Once roasted, peel them and remove the seeds, then cut them into thin strips.

Lightly toast the bread slices on both sides. Then add a tablespoon of salmorejo on each toast, along with a strip of pepper and an anchovy.

Home

Pour the salmorejo into small bowls and add the chopped eggs, the Serrano ham and two anchovies. Serve with toast.

Ribbon nests with anchovies

EASY COOK
Ingredients

• 400 grams of pasta ribbons
• 2 cloves of garlic
• 1 cayenne
• 150 grams of pitted black olives
• 12 anchovies
• 2 teaspoons capers
• 500 grams of tomatoes
• 1 sprig of thyme
• Olive oil
• Sal Island

Crafting

Step 1:
Wash the tomatoes, make two cross-shaped cuts at the base and blanch them for 1 minute in salted water. Drain them and refresh them with cold water. Peel them and cut them into cubes.

Step 2:
Peel the garlics and chop them. Rinse the olives and capers, and drain them; cut the first ones into rings. Also drain the anchovies from their oil; Reserve half whole and chop the rest. Arrange these in the mortar, with the garlic, and crush both.
Step 3:
Heat 3 tablespoons of oil in a saucepan. Incorporate the previous mixture and fry it for 1 minute. Add the olives, capers and washed cayenne pepper, stir and sauté for 1 minute. Add the tomato, cook for 15 minutes over low heat and adjust the salt level.
Step 4:
Cook the pasta in salted water for the time indicated on the package so that it is al dente and drain. Distribute it on plates, forming nests, and distribute the sauce on top. Garnish with the reserved anchovies and the washed and chopped thyme, and serve.

Anchovies with pesto

WHITE HEN

Ingredients

• 250 grams fresh anchovies
• 2 tablespoons of breadcrumbs
• 1 white wine cup
• Balsamic vinegar reduction
• For the pesto:
• Some basil leaves
• Pinions
• 1 garlic clove
• Olive oil
• 1 tablet of Avecrem Fish Paella Duo
• Grated parmesan

Crafting

Prepare the pesto sauce by grinding the garlic clove, basil, Parmesan, pine nuts and olive oil. Mix it with the breadcrumbs and the Avecrem Vegetables -30% Salt to create the filling. On the other hand, clean the wide ones by removing the thorns and the heads.

Open the anchovies and fill each with 1 teaspoon of filling. Prick the anchovies with wooden sticks so that the parts do not separate. Arrange the skewers on a baking tray. Drizzle with olive oil and white wine. Bake in the oven for 10 minutes. Next, place the anchovies on plates and serve with a little pesto and balsamic vinegar reduction.

accompany him with wine of your preference