This Mother's Day, show your mom 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
- Toast bread
- 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.
Prepare poached eggs:
To prepare poached eggs, boil a large pot of water and add a tablespoon of white vinegar if you like (it will help the egg keep its shape). While the water is boiling, crack each egg into a small cup or bowl.
When the water is almost boiling, 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 an egg into the center of the hot water swirl. Repeat the process with each egg, making sure to leave enough space between each one 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 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.
Santoña anchovy and caramelized onion tarts:
Ingredients
- Pujadó Solano Santoña Anchovies
- Tart dough or pre-made tart shells
- Onion
- Sugar
Preparation
Prepare tart dough or use pre-made tart shells.
In a pan, caramelize thinly sliced onion with a little sugar.
Fill the tart shells with the caramelized onion.
Place a Pujadó Solano Santoña anchovy on top of each tart.
Bake the tarts in the oven until the dough 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 but 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 let them 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 grated Parmesan cheese.
