Introducing "The Traveling Anchovy," a new project we're embarking on with Chef Javier Ruiz. Each month, we draw inspiration from the diverse cuisine of a different autonomous community in Spain to create a dish using our canned fish products. Are you ready for the journey?
Chef Javier Ruiz
Javier Ruiz is one of the greatest chefs in Cantabria's regional culinary scene and a clear exponent of quality, ingenious, and innovative cuisine. He currently runs La Económica in Noja (Cantabria), a gastronomic tavern where technique, flavor, and creativity combine in every dish.
It is at La Económica where all the magic happens. Javier, with his culinary artistry, creates unique recipes from our Cantabrian products: anchovies, boquerones (marinated anchovies), northern white tuna, cod brandade, tapenade, gildas, and banderillas; and together with typical products from each region, these recipes stand out for their creativity and innovation, besides being absolutely delicious.
First Stop... Cantabria
The first stop had to be Cantabria. Starting from the essence of Cantabrian gastronomy, Javier Ruiz has prepared this surprising recipe for marinated egg yolk with fried Santoña anchovy for us, a deconstruction of the traditional "sobao" (a typical Cantabrian pastry) with the special touch of our salted anchovies 😋
You can stay up to date with all the recipes on The Traveling Anchovy website https://pujadosolano.com/la-anchoa-viajera on our YouTube channel https://www.youtube.com/watch?v=7JUnUEbu3FE
and on our social media, Instagram and Facebook.
We hope you enjoy the journey!
