Summer recipes with anchovies

Summer is here and with it comes our desire to enjoy fresh, tasty and light dishes that help us beat the heat and make digestion easier. To give you new ideas, here are four simple and delicious summer recipes made with our Cantabrian anchovies .

OUR RECOMMENDATION OF THE MONTH:

Anchovy Tacos in Vinegar with Lemon Yogurt Sauce

Ingredients :

• Corn tortillas: 8 units
• Anchovies from the Cantabrian Sea: 200 grams
• Shredded cabbage: 1 cup
• To make the pico de gallo:
  • Tomatoes: 2 units, chopped into small cubes
  • Onion: 1 small unit, finely chopped
  • Fresh cilantro: 1/4 cup, finely chopped
  • Jalapeño: 1 small, seeded and finely chopped
  • Lemon juice: 2 tablespoons
  • Salt and pepper: to taste
• For the lemon yogurt sauce:
  • Natural yogurt: 1 cup
  • Lemon juice: 2 tablespoons
  • Garlic powder: 1/2 teaspoon
  • Salt and pepper: to taste

Elaboration

1. Prepare the pico de gallo: In a bowl, mix the tomatoes, onion, cilantro and jalapeño. Add the lemon juice, salt and pepper to taste. Stir well and let sit in the refrigerator while you prepare the rest of the ingredients.
2. Prepare the lemon yogurt sauce: Mix the natural yogurt, lemon juice and garlic powder. Season with salt and pepper to taste and mix well. Store in the refrigerator.
3. Grate the cabbage finely and place it in a bowl. You can add a little salt and let it rest for a few minutes to release the excess water. Then, drain well.
4. Heat the corn tortillas in a hot skillet, about 30 seconds per side, until lightly browned but still pliable.
5. Place a small amount of shredded cabbage in the center of each tortilla. Add some pickled anchovies on top of the cabbage. Add a generous spoonful of pico de gallo. Drizzle some of the lemon yogurt sauce over the top.

Anchovy and mango salad

Ingredients :

• Anchovies in Pujadó Solano vinegar
• Ripe mango, diced
• Cucumber, thinly sliced
• Cherry tomato, cut in half
• Red onion, julienned
• Assorted lettuce leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper to taste

Preparation :

1. In a large bowl, mix the lettuce leaves, mango, cucumber, cherry tomatoes and red onion.
2. Dress the salad with olive oil, balsamic vinegar, salt and pepper to taste.
3. Place the Pujadó Solano anchovies in vinegar on top of the salad.
4. Serve the salad fresh and enjoy.

Anchovy toast with guacamole

Ingredients :

• Anchovies in Pujadó Solano vinegar
• Ripe avocados
• Cherry tomatoes, cut in half
• Lemon
• Fresh cilantro, chopped
• Bread for toasting
• Extra virgin olive oil
• Salt and pepper

Preparation :

1. Prepare the guacamole by mashing the avocados with a fork and mixing them with the cherry tomatoes, cilantro, lemon juice, salt and pepper to taste.
2. Toast the bread and spread it with a generous layer of guacamole.
3. Place the boquerones in Pujadó Solano vinegar on top of the guacamole.
4. Serve the toasts as an appetizer or starter.

Anchovies in vinegar with quinoa salad

Ingredients :

• Anchovies in Pujadó Solano vinegar
• Cooked quinoa
• Red and green bell peppers, diced
• Cucumber, diced
• Black olives, pitted and cut in half
• Red onion, finely chopped
• Fresh parsley, chopped
• Extra virgin olive oil
• Red wine vinegar
• Salt and pepper

Elaboration

1. In a large bowl, combine the cooked quinoa, bell peppers, cucumber, olives and red onion.
2. Dress the salad with olive oil, red wine vinegar, salt and pepper to taste.
3. Place the Pujadó Solano anchovies in vinegar on top of the salad.
4. Sprinkle with chopped fresh parsley before serving.

We hope you enjoy preparing and tasting these delicious Pujadó Solano anchovy recipes during the summer.

Enjoy!