Anchoas del Cantábrico
Cantabria — Mother recipe · en it
This traditional Cantábrico anchovies appetizer is a true taste journey through the Spanish region of Cantabria.
⏱️ 15 min prep · 4 porzioni · facile
Ingredients
- 200g of Cantábrico anchovies
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 200g of black olives
- 100g of grated sheep cheese
- 50g of chopped parsley
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of extra virgin olive oil
- Balsamic vinegar at 10%
Method
- In a bowl, mix the Cantábrico anchovies with crushed garlic, finely chopped red onion, and 1 teaspoon of salt.
- Add the black olives and mix well.
- In another bowl, mix the grated sheep cheese with chopped parsley, extra virgin olive oil, remaining salt, and black pepper.
- Pour the cheese sauce onto a serving dish.
- Arrange the mixed anchovies on top of the cheese sauce.
- Drizzle balsamic vinegar over the anchovies.
- Serve immediately.
The story
Cantábrico anchovies are renowned for their quality and intense flavor, which comes from their origin in the waters of the Cantabrian Gulf, where fishing has been practiced for centuries.
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