White anchovy as a starter
In any of its varieties, white anchovies are one of most appreciated summer starters served with a glass of good white wine, fino or manzanilla sherry or a cold beer.
Anchovy fillets as a starter
As a starter anchovy fillets can be enjoyed rolled up with capers and/or simply be served with a good glass of red wine.
Roquefort Salad with nuts
Ingredients:
- 200 gr. Roquefort cheese
- 1 tin of anchovies (50 gr.)
- 14 nuts
- 1 lettuce
Directions:
Wash the lettuce, strain it and cut the leaves into strips. Cut the Roquefort cheese in pieces. Open the nuts and clean them, be careful not to break them. Mix the ingredients in a bowl. Open the tin of anchovies, take out the fillets and mix with the other ingredients. Use the oil from the tin as a dressing.
Anchovy and macaroni salad
Ingredients:
- 2 tins of anchovies (50 gr.)
- 300 gr. macaroni
- 12 stuffed olives
- 1 green paprika
- 1 onion
- 2 hard-boiled eggs
- lettuce
- light mayonnaise
- water
- chopped parsley
- salt
Directions:
Cook the macaroni al dente in boiling water with salt, strain and rinse. Chop the onion and green paprika in a bowl and mix with the mayonnaise and cooled down pasta.
Cover the bottom of a serving bowl with clean julienne lettuce leaves and add the macaroni mix.
Decorate with the anchovies and olives.
Finally, peel and chop the hard-boiled eggs, mix them with the chopped parsley and sprinkle the salad with this mixture.
Burgalesa salad
Ingredients:
- 200 gr. chicken fillet
- 1 tin of anchovies (50 gr.)
- 1 endive
- 1 egg
- salt and pepper
Directions
Cook the chicken fillets, let them cool down and cut the meat into small dices. Wash, dry and shred the endive. Boil an egg for 10 minutes, let it cool down, peel it and chop it finely.
Open the tin of anchovies, drain them and then cut the fillets in pieces. Mix all the ingredients in a bowl.
Sprinkle the salad with the finely chopped egg.
Pizza Napolitano
Ingredients:
- 1 tin of anchovies (50 gr.)
- 1 jar of capers (100 gr.)
- 150 gr. Mozzarella cheese
- 1 tin of black olives
- 2 tomatoes
- oregano
- oil
- salt
For the pastry:
- 500 gr.flour
- 1 glass of oil
- 1 glass of milk
- yeast
- salt
Directions:
Put the flour on the worktop in the form of a volcano. Add a bit of salt, oil and the yeast. Knead well and add the necessary amount of milk until the dough sticks to your hand. Roll it out with a rolling pin to the size of the pizza tin previously greased with oil.
Unpit the olives. Cover the pastry with pieces of Mozzarella Cheese, anchovy fillets, olives and capers.
Sprinkle oil on the pizza and add salt, pepper and oregano.
Put the pizza in the oven for 30 minutes at moderate temperature.
Fish fillets with vegetables
Ingredients:
- 750 gr. fish fillet (skinned)
- 1 tin of anchovies (50 gr.)
- 2 onions
- 200 gr. frozen green beans
- 4 ripe tomatoes
- 70 gr. butter
- oil
- stuffed olives
- oregano
- milk
- salt and pepper
Directions:
In a frying pan with one spoon of oil and 20 gr. of butter, lightly fry the onion and green paprika, both cut in slices, for 5 minutes.
Meanwhile, boil the green beans in water with salt, strain them and then rinse with cold water. Grease a flat ovenproof dish. Take the onions and pepper out of the frying pan with the help of a skimmer and put them in the dish. Add the green beans and on top of these, slices of stuffed olives. Finally cover with the fish fillets and sliced tomatoes.
Season with salt and pepper and sprinkle with a teaspoon of oregano.
Put flakes of the remaining butter on top and cover the dish with aluminium foil. Put the dish in the oven for 20 minutes.
Take off the aluminium foil and decorate the dish with stuffed olives and the anchovies previously soaked in milk.
Old style stuffed squid
Ingredients:
- 800 gr. squid
- 2 tins of anchovies (50 gr.)
- 4 slices of bread
- 2 eggs
- 40 pine nuts or half almonds
- dry White wine
- red wine vinegar
- mixed condiments
- oil
- parsley
- salt and pepper
Directions:
Soak the slices of bread in the wine. Cut of the head and the tentacles of the squid and clean well. Wash under running water and dry. Chop the head, the tentacles and the fins. Put them in a bowl, together with the anchovy fillets, the bread, the pine nuts (or half almonds), the eggs, and a pinch of condiments, salt and pepper. Mix all the ingredients.
Then fill the squid bags with the preparation and close the opening with a stick.
Finally crush the garlic glove and parsley and let it stand in oil.
Lightly fry the crushed garlic and parsley together with the squid for about 10 minutes, stir once in a while. Season with pepper and vinegar and leave for another 2 minutes.
Cover the bowl with aluminium foil and put it in an oven pre-heated at 190º C for about 75 minutes; take off the foil, sprinkle with the cooking sauce and serve.
Ham rolls with anchovies and vegetables
Ingredients:
- 8 large slices of cooked ham
- 1 tin of anchovies (50 gr.)
- 1 potato
- 1 carrot
- 1 handful of fresh or tinned peas
- 100 gr. diced cheese
- light mayonnaise
- capers
- gherkins for decoration
- salt and pepper
Directions:
Boil the potato and the carrot. Let cool down and cut in dices.
Cook the fresh peas. Delicately mix the potato and carrot dices with the cheese, the peas, the capers and the pieces of anchovy.
with a bit of salt and pepper and the mayonnaise.
Put a helping of the preparation on each slice of ham and roll up.
Leave in the fridge for at least 30 minutes before serving.
Sirloin with anchovy butter and three types of mashed vegetables
Ingredients:
- 6 sirloin fillets
- 2 tins of anchovies (50 gr.)
- 1 kg. carrots
- 1 kg. potatoes
- 3 soup spoonful of oil
- 100 gr. butter
- 1 soup spoonful of parsley
- oil
- lemon juice
Directions:
Boil the potatoes, spinach and carrots in water with salt.
Once cooked separate the vegetables, mash them with a mixer. Set aside.
Grease the sirloin fillets on both sides with a bit of oil.
In a frying pan with a spoonful of oil, fry the fillets for 2 minutes on both sides. Salt them lightly, set aside and keep them warm.
Open the tins of anchovies and let them drain. Crush them in a mortar with part of the butter.
When properly crushed, add the rest of the butter, the lemon juice and the chopped parsley.
Stir well and pour over the fillets. Serve with the three different mashed vegetables.
Anchovy Pâté with caviar
Ingredients:
- 1 tin of anchovies (50 gr.)
- 1 tin of 120 gr. of caviar substitute
- 100 gr. butter
- 2 hardboiled eggs
- 4 slices of toast
- white pepper
Directions:
In a mortar crush the anchovies and the hardboiled egg yolks.
When you have a fine paste, mix in the butter (at room temperature) and season with the pepper.
Spread the toast with this pâté and cover with a layer of caviar substitute and put some grated egg white on top.
Cut in the toast in four and serve on a round dish with white lace.
Mozzarella cheese con pimientos
Ingredients:
- 1 tin of anchovies (50 gr.)
- 2 paprikas
- 100 gr. of Mozzarella cheese
- 6 olives
- salt
- orégano
Directions:
Roast the paprikas in a hot oven and peel off the skin.
Cut them in half and each half in three parts.
Place the paprika parts in a dish and on each part put a piece of Mozzarella cheese, 1 anchovy fillet and ½ olives.
Salt lightly and sprinkle with oregano. If you wish add some pepper.
Serve at room temperature.
Anchovy "Canutillos"
Ingredients:
- instant "empanada" pastry
- anchovy fillets
- oil
Directions:
Lay thee pastry on the worktop and cut it in anchovy length rectangles but three times as wide.
Roll the anchovy in the pastry, press on the ends so they will not open and fry in abundant quite hot oil; make sure they do not burn.
Serve hot.
