Mother’s Day: Recipes to Surprise with Anchovies from Santoña

This Mother’s Day, show your mother how much you love her by preparing a special meal with Pujadó Solano’s exquisite Santoña anchovies . Here are some ideas:

Santoña anchovy toast with avocado cream and poached eggs

Ingredients

• Bread for toasting
• Ripe avocados
• Eggs
• Anchovies from Santoña Pujadó Solano
• Shall
• Pepper
• Extra virgin olive oil
• Fresh chives (optional)

Elaboration

Spread a layer of avocado cream on slices of toast.

Place several Santoña Pujadó Solano anchovies on top of the avocado cream.

Prepare poached eggs and place them on top of the anchovies.

Prepare poached eggs:

To make the poached eggs, bring a large pot of water to a boil and add a tablespoon of white vinegar if you like (it will help keep the egg’s shape). While the water is boiling, crack each egg into a small cup or bowl.

When the water is almost boiling, but not quite boiling, use a spoon to stir the water and create a gentle swirl in the center of the pot. Carefully, gently slide an egg into the center of the swirl of hot water. Repeat the process with each egg, making sure to leave enough space between each one so they don’t touch.

Cook poached eggs for about 3-4 minutes to get a runny yolk and a soft, cooked white. If you prefer a more cooked yolk, cook for an additional minute.

Sprinkle with salt, pepper and a drizzle of extra virgin olive oil.

Garnish with chopped fresh chives before serving.

Tartlets with Santoña anchovies and caramelized onion:

Ingredients

• Anchovies from Santoña Pujadó Solano
• Dough for tartlets or pre-made tartlets
• Onion
• Sugar

Elaboration

Prepare a tartlet crust or use pre-made tartlets.

In a frying pan, caramelize thinly sliced ​​onion with a little sugar.

Fill the tartlets with the caramelized onion.

Place a Santoña Pujadó Solano anchovy on top of each tartlet.

Place the tartlets in the oven until the pastry is golden and crispy.

Asparagus wrapped in Serrano ham and anchovies from Santoña:

Ingredients

• Anchovies from Santoña Pujadó Solano
• Asparagus
• Serrano ham
• Toothpicks

Elaboration

Steam asparagus until crisp-tender.

Wrap each asparagus in a slice of Serrano ham (you can also use bacon if you prefer)

Place a Santoña Pujadó Solano anchovy on each wrapped asparagus.

Secure the ends with toothpicks and grill the asparagus in a skillet or grill until the prosciutto is crispy.

Linguine with Santoña anchovy sauce, tomato and capers

Ingredients:

• Linguine
• Anchovies from Santoña Pujadó Solano
• Tomates Cherry
• Capers
• it
• Extra virgin olive oil
• Fresh parsley
• Grated Parmesan cheese
• Salt and pepper to taste

Preparation:

Cook pasta according to package directions.

Meanwhile, cut the cherry tomatoes in half and finely chop the garlic.

Heat some olive oil in a frying pan and add the chopped garlic.

Add the Santoña Pujadó Solano anchovies and capers to the pan and allow to cook lightly.

Add the cherry tomatoes to the pan and cook until tender.

Add the cooked pasta to the pan and mix well with the sauce.

Sprinkle the pasta with chopped fresh parsley, salt and pepper to taste and add the grated Parmesan cheese.