Although it is not an ingredient that is commonly used in everyday cooking, with these simple and very tasty recipes we will show you how to take advantage of its texture and unmistakable flavor.
ANCHOVIES AND SALMON BRUSCHETTAS
INGREDIENTS
- 3 slices of country bread
- 100 gr of smoked salmon
- 4 cooked prawns
- 1 egg
- 1 jar of Delicias Marinas Anchovies
- Mayonnaise
- Butter
DIRECTIONS
- Cut the bread slices into a rectangular shape. Spread with butter and toast them in a frying pan.
- Boil the egg for 15 minutes. Remove the peel and cut into slices.
- Assemble the bruschetta placing the ingredients in this order: toast, salmon, egg, shrimp, anchovy and mayonnaise.
SUGGESTION
Accompany with a white aperitif with lemon, soda and lots of ice
ANCHOVIES SALAD
INGREDIENTS
- 200 grs. of Anchovies Delicias Marinas
- A few leaves of cabbage lettuce
- 300 grs. of cherry tomatoes
- 1 red onion
- 1 green bell pepper
- 3 hard-boiled eggs, halved
- Black olives
- Olive oil, salt, vinegar, or lemon
DIRECTIONS
- We cut the onions in julienne style, the cherry tomatoes in half, the lettuce into strips with a ceramic knife or by hand, since if you use a metal knife the lettuce will oxidize and change its flavor. Cut the bell pepper into strips, then mix all the ingredients in a salad bowl and to finish we season just before serving.
SUGGESTION
Serve with some slices of black bread toasted in the oven with olive oil and oregano
BEEF STEAK WITH MOZZARELLA, VINEGARETTE WITH ANCHOVIES AND BAKED POTATOES
INGREDIENTS
- 4 beef steaks
- 4 medium potatoes
- 4 slices of mozzarella
- 2 tomatoes
- 1 onion
- 1 jar of Delicias Marinas Anchovies
- 8 tablespoons of olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon of chopped basil, 1 of tarragon, 1 of rosemary, 1 of thyme, 1 finely chopped bay leaf, ½ teaspoon of sweet paprika, salt and pepper
DIRECTIONS
- We peel the potatoes and cut them into wedges (like those of an orange)
- Prepare a dressing for the potatoes in a bowl with the teaspoon of rosemary, the thyme, the chopped bay leaf, the sweet paprika, salt and a little pepper. We add 4 tablespoons of oil, we add the potatoes and we stir everything well so that the flavors mix.
- We heat the oven to 180º. Place the potatoes and their dressing and leave to bake for 20 minutes
- Meanwhile we are going to prepare the steaks. The first thing is to make the vinaigrette, for this:
Finely chop the tomato
Chop the onion very finely
We drain the anchovies and cut them into very small pieces
In a bowl, mix the tomato and chopped onion, the anchovies, the teaspoons of basil and tarragon and a little salt and pepper. We add 4 tablespoons of oil and 2 of apple cider vinegar. We stir everything so that all the ingredients are well integrated. - We place this mixture on the beef fillets and spread well on both sides
- Heat the grill and grill the fillets spread with the vinaigrette for 3 minutes on each side
- We separate the grilled fillets and place them in the oven, covering each fillet with the mozzarella cheese medallions when there are about 3 minutes left for the potatoes to be ready.
- We take out and begin to plate
SUGGESTION
Accompany with a glass of Malbec red wine
SPAGHETTI PASTA WITH ANCHOVIES, TOMATOES AND FRESH BASIL LEAVES
INGREDIENTS
- 400 grs. of spaghetti
- 2-3 garlic cloves
- 50 grs of Delicias Marinas anchovies
- 200 grs. of pitted black olives
- 250 grs. cherry tomatoes
- Salt
- Pepper
- Sweet paprika
- Some fresh basil leaves
- Olive oil
DIRECTIONS
- First of all, we make an aromatic sauce. To do this, we chop the anchovies, garlic and add the sweet paprika. We mix.
- In a hot pan, add the oil from the anchovies and fry the previous mixture.
- Next, add the tomatoes cut in half and the sliced black olives. We cook everything to mix the flavors well.
- On the other hand, we cook the pasta in boiling water with a pinch of salt.
- When the pasta is ready, we add it to the pan with a little of the cooking water and sauté everything together with a drizzle of olive oil.
- To finish, we season and add the fresh basil leaves.
- Now that we have everything ready, we plate, serve … and enjoy it!
SUGGESTION
To give the final touch of flavor, after serving you can use a grated hard cheese
MOZZARELLA PIZZA, WITH ANCHOVIES AND BLACK OLIVES
INGREDIENTS
- 300 grs. of flour
- 25 grs.of yeast paste
- 10 fillets of Delicias Marinas anchovies
- 100 grs. of pitted black olives
- Crushed tomato
- Extra virgin olive oil
- 350 grs. of mozzarella
- Oregano
DIRECTIONS
- First we prepare the dough, placing the flour in a container and add the yeast dissolved in a little warm water, mix and add a little water until it binds, making a bun. We let rise for 30 minutes.
- Now we go with the base sauce, with crushed tomato, a drizzle of olive oil, oregano and a pinch of salt, mix all the ingredients and let it rest.
- Once the dough has risen, we stretch it in the pizza maker with the palms of our hands and fingers so that it is very thin, cover with the base sauce and put in the oven at a moderate temperature for 15 minutes. Take out of the oven and place on top and in this order, the mozzarella, the anchovy fillets and the black olives. Bake for 10 more minutes, remove and season with the oregano.
- And ready! to enjoy some delicious slices of pizza …
SUGGESTION
Accompany with a cold red beer
CHICKEN BREASTS STUFFED WITH ANCHOVIES, RICOTTA AND FINE HERBS
INGREDIENTS
- 4 chicken breasts cut in half
- 200 grs. of fresh spinach
- 2 dried tomatoes in oil
- 120 grss of ricotta
- 6 fillets of Delicias Marinas anchovies
- 1 tablespoon herb blend
- Black pepper, salt, extra virgin olive oil
DIRECTIONS
- Heat a little oil in a frying pan and add the washed spinach. Sauté until reduced in size by half. Add the dried tomato and the chopped anchovies.
- Season and season with the fine herbs. Add the ricotta and cook for a few minutes until thick.
- Preheat the oven to 200º C. Spread the filling over the breasts and close them carefully, holding them with toothpicks.
- Grill on both sides and finish cooking them in the oven for about 15 minutes.
SUGGESTION
Serve with peas seasoned with oil and salt
GARNISH WITH POTATOES, SPINACH AND ANCHOVIES
INGREDIENTS
- 500 grs. of small potatoes
- 250 grs. of fresh spinach
- 1 onion
- 1 clove garlic
- 8 fillets of Delicias Marinas anchovies
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon mustard
- 1 teaspoon of lemon juice, black pepper, salt and ground chili
DIRECTIONS
- We start by chopping the onion and the garlic clove. Then peel the potatoes and cut into quarters.
- Brown the onion with the garlic in a frying pan with oil, add the potatoes, a little ground chili pepper and season. When browned, cover with water, bring to a boil and cook until tender. Remove excess water if necessary and add the spinach and anchovy fillets. Sauté for 2 to 3 minutes.
- Prepare a vinaigrette by mixing the oil with the mustard and lemon, season and mix well
SUGGESTION
This delicious garnish is ideal to accompany pork
ANCHOVIES, ROQUEFORT AND TANGERINE SNACKS
INGREDIENTS
- 2 tangerines
- 150 grs. of Roquefort cheese
- 1 lemon
- Anchovies Delicias Marinas (1 fillet for each sandwich you prepare)
- Extra virgin olive oil
DIRECTIONS
- With these sandwiches you are going to try an incredible fusion of flavors.
- First we cut the tangerines into thick slices, remove the skin and seeds, and then cut each slice in half.
- We make a mattress with half a slice of mandarin and on this we put a piece of Roquefort cheese.
- Top with an anchovy and a drizzle of olive oil.
- To serve, cut lemon squares with their peel and decorate the plate
SUGGESTION
Accompany with a very cold sweet wine