Summer is here, and with it comes our desire to enjoy fresh, delicious, 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:
Vinegared Anchovy Tacos with Lemon Yogurt Sauce
Ingredients:
- Corn tortillas: 8 units
- Cantabrian anchovies: 200 grams
- Shredded cabbage: 1 cup
- For the pico de gallo:
- Tomatoes: 2 units, diced into small cubes
- Onion: 1 small unit, finely chopped
- Fresh cilantro: 1/4 cup, finely chopped
- Jalapeño: 1 small unit, deseeded and finely chopped
- Lemon juice: 2 tablespoons
- Salt and pepper: to taste
- For the lemon yogurt sauce:
- Plain yogurt: 1 cup
- Lemon juice: 2 tablespoons
- Garlic powder: 1/2 teaspoon
- Salt and pepper: to taste
Preparation
- 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 it rest in the refrigerator while you prepare the rest of the ingredients.
- Prepare the lemon yogurt sauce: Mix the plain yogurt, lemon juice, and garlic powder. Season with salt and pepper to taste and mix well. Set aside in the refrigerator.
- Finely shred the cabbage and place it in a bowl. You can add a pinch of salt and let it rest for a few minutes to release excess water. Then, drain it well.
- Heat the corn tortillas in a hot skillet, about 30 seconds per side, until lightly golden but still flexible.
- Place a small amount of shredded cabbage in the center of each tortilla. Add some vinegared anchovies on top of the cabbage. Add a generous spoonful of pico de gallo. Drizzle some of the lemon yogurt sauce on top.
Anchovy and Mango Salad
Ingredients:
- Pujadó Solano vinegared anchovies
- Ripe mango, diced
- Cucumber, thinly sliced
- Cherry tomatoes, halved
- Red onion, julienned
- Mixed lettuce leaves
- Extra virgin olive oil
- Balsamic vinegar
- Salt and pepper to taste
Preparation:
- In a large bowl, mix the lettuce leaves, mango, cucumber, cherry tomatoes, and red onion.
- Dress the salad with olive oil, balsamic vinegar, salt, and pepper to taste.
- Place the Pujadó Solano vinegared anchovies on top of the salad.
- Serve the salad fresh and enjoy.
Anchovy Toast with Guacamole
Ingredients:
- Pujadó Solano vinegared anchovies
- Ripe avocados
- Cherry tomatoes, halved
- Lemon
- Fresh cilantro, chopped
- Bread for toast
- Extra virgin olive oil
- Salt and pepper
Preparation:
- 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.
- Toast the bread and spread a generous layer of guacamole on it.
- Place the Pujadó Solano vinegared anchovies over the guacamole.
- Serve the toasts as an appetizer or starter.
Vinegared Anchovies with Quinoa Salad
Ingredients:
- Pujadó Solano vinegared anchovies
- Cooked quinoa
- Red and green bell peppers, diced
- Cucumber, diced
- Black olives, pitted and halved
- Red onion, finely chopped
- Fresh parsley, chopped
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper
Preparation
- In a large bowl, combine the cooked quinoa, bell peppers, cucumber, olives, and red onion.
- Dress the salad with olive oil, red wine vinegar, salt, and pepper to taste.
- Place the Pujadó Solano vinegared anchovies on top of the salad.
- Sprinkle with fresh chopped parsley before serving.
We hope you enjoy preparing and savoring these delicious Pujadó Solano anchovy recipes throughout the summer.
Bon appétit!
