This Mother's Day, show your mother how much you love her by preparing a special meal with the exquisite Santoña anchovies from Pujadó Solano. Here are some ideas:
Santoña anchovy toast with avocado cream and poached eggs
Ingredients
- Bread for toast
- Ripe avocados
- Eggs
- Pujadó Solano Santoña anchovies
- Salt
- Pepper
- Extra virgin olive oil
- Fresh chives (optional)
Preparation
Spread a layer of avocado cream on toasted bread slices.
Place several Pujadó Solano Santoña anchovies on top of the avocado cream.
Prepare poached eggs and place them on top of the anchovies.
To prepare poached eggs:
To prepare poached eggs, bring a large pot of water to a boil and add a tablespoon of white vinegar if desired (this will help the egg maintain its shape). While the water is boiling, crack each egg into a small cup or bowl.
When the water is about to boil, but not quite, use a spoon to stir the water and create a gentle swirl in the center of the pot. Carefully and gently slide one egg into the center of the hot water swirl. Repeat the process with each egg, making sure to leave enough space between each so they don't touch.
Cook the poached eggs for about 3-4 minutes for a runny yolk and a cooked but soft white. If you prefer a firmer 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.
Santoña anchovy and caramelized onion tartlets:
Ingredients
- Pujadó Solano Santoña anchovies
- Tartlet dough or pre-made tartlets
- Onion
- Sugar
Preparation
Prepare tartlet dough or use pre-made tartlets.
In a pan, caramelize thinly sliced onion with a little sugar.
Fill the tartlets with the caramelized onion.
Place a Pujadó Solano Santoña anchovy on top of each tartlet.
Bake the tartlets in the oven until the crust is golden and crispy.
Asparagus wrapped in Serrano ham and Santoña anchovies:
Ingredients
- Pujadó Solano Santoña anchovies
- Asparagus
- Serrano ham
- Toothpicks
Preparation
Steam asparagus until tender-crisp.
Wrap each asparagus spear in a slice of Serrano ham (you can also use bacon if you prefer).
Place a Pujadó Solano Santoña anchovy on top of each wrapped asparagus.
Secure the ends with toothpicks and grill or pan-fry the asparagus until the ham is crispy.
Linguine with Santoña anchovy, tomato, and caper sauce
Ingredients:
- Linguine
- Pujadó Solano Santoña anchovies
- Cherry tomatoes
- Capers
- Garlic
- Extra virgin olive oil
- Fresh parsley
- Grated Parmesan cheese
- Salt and pepper to taste
Preparation:
Cook the pasta according to package instructions.
Meanwhile, halve the cherry tomatoes and finely chop the garlic.
Heat some olive oil in a pan and add the chopped garlic.
Add the Pujadó Solano Santoña anchovies and capers to the pan and 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.
