Our Top 5 Anchovy Recipes

Published : 07/29/2016 15:30:03
Categories : Eatapas & more , Eatapas News , Eatapas Suggestions , Recipes

Anchovies are a tapas favourite in Spain and can be found in bars and restaurants across the world. The question is, how can you actually use them in your cooking? Due to the nature of these glorious little fish, it can be difficult fitting them into your homemade meals. This is why we put together five of our favourite anchovy recipes that are just begging for you to try at home.

Our favourite five anchovy recipes

Piedmontese Peppers

This delicious Mediterranean dish is made by stuffing red peppers with baby tomatoes and garlic then roasting until juicy and sweet. Add the salty anchovies on top after cooking along with a drizzle of olive oil to complete. The beauty of this food is that it’s so minimalistic, it lets the flavour do the talking.

What You’ll Need:

- 8-12 ripe plum tomatoes or 300g baby plum tomatoes
- 4 red peppers
- 4 garlic cloves
- Salt and freshly ground black pepper
- 8 Cantabrian anchovy fillets in olive oil
- A small handful of fresh basil
- Casas De Hualdo Extra Virgin Olive Oil

Find the full recipe and method here:  https://foodforakingrecipes.wordpress.com/2013/11/02/salty-and-sweet-roasted-peppers/

Char-Grilled Red Pepper Tapas

This is one of our all-time favourites. The dish is unbelievably simple but incredibly moreish. Top some toasted bread with char-grilled red peppers, anchovies and Manchego cheese. Drizzle some olive oil to finish.

What You’ll Need:

- 150g Pimientos del Piquillo - red peppers
- 100g Manchego Cheese
- 12 Cantabrian anchovy fillets in olive oil
- 150g Good quality crusty bread
- Casas De Hualdo extra virgin olive oil

(recipe by foodforakingrecipes.worpress.com)

 Our favourite anchovy recipes

Spanish Anchovy, Fennel and Preserved Lemon Salad

If you’re looking for a fresh, light and simple lunch then this is the recipe for you. After all who said salad should be boring? The tanginess from the preserved lemon is exactly what you need when you find yourself dreaming of the Mediterranean sun.

What You’ll Need:

- 9 tablespoons of extra-virgin olive oil
- 3 tbsp of Red Wine Vinegar
- 5 ounces of baby arugula
- 1 large fennel bulb, very thinly sliced, divided
- 1/2 small red onion, very thinly sliced, divided
- 1 tablespoon of minced preserved lemon
- Cantabrian anchovy fillets in olive oil

Find the full recipe and method here: http://www.epicurious.com/recipes/food/views/spanish-anchovy-fennel-and-preserved-lemon-salad-239825

Yellowfin Tuna Salad with Anchovies

This tapas recipe combines two of our favourite types of canned fish. The mouth-watering yellowfin tuna and exquisite quality anchovies complement each other perfectly to pack a sensational seafood punch.

What You’ll Need:

- 2 Small cans of Yellowfin Tuna
- 1 Medium sized onion
- 2 Tablespoons of mayonnaise
- 1 Tablespoon of lemon juice
- Freshly ground black pepper
- 10 Cantabrian anchovy fillets in olive oil
- Fresh and crispy long bread

Find the full recipe and method here: http://www.tapasbonitas.com/tapas_pan_bonito/Pintxo_Pan_Atun_Claro_Anchoa_01e.php

Pissaladiere

Originating from the South of France, this light tart is the perfect accompaniment to a sunny afternoon. The sweet onions and salty anchovies are a match made in heaven. If you’re looking to be a little more adventurous, try adding some sun-dried tomatoes to the mix.

What You’ll Need:

- Three large onions
- Garlic
- Quality Olive oil
- 375g of puff pastry
- A can (or two) of Cantabrian anchovy fillets in olive oil
- A handful of thyme (optional)
- A handful of basil (optional)
- Olives (optional)
- Sun-dried tomatoes (optional)

Find the full recipe and method here: https://www.theguardian.com/lifeandstyle/2012/apr/01/nigel-slater-classic-pissaladiere-tart

So now you know what to do with your anchovies. Be sure to only acceot the very best quality produce. Pick up your authentic Spanish anchovies here. Alternatively, you can browse our full range of artisan produce by clicking here.

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