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Endive with guacamole, anchovies and white tuna belly

 

Today we have a strong dish. We’re going to dear Mexico to prepare this recipe that Eneko sent in. A perfect snack to share among friends. And if we accompany it with some good tequila and a ranchera by Jorge Negrete, what do you say? Brilliant. Ándale, ándale!

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Fresh broad bean salad with anchovies

serrats_white_tuna_sandwich

The salad we have for you today fills us with pride and satisfaction. Margarita from the Amigos Xiribirita blog has put together a breath-taking dish. A recipe with fresh broad beans and our delicious anchovies as the final touch. Pure enjoyment. Life at its best.

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White tuna in brine

White tuna in brine

Today’s protagonist is our White Tuna in Brine. Or rather, the protagonist is Rebeca, from El blog de acebeR who has sent us a recipe in which the tuna has a delicious accompaniment.

It’s one of those recipes that’s really easy to prepare, where the quality of the raw materials makes every bite a real pleasure. Read more

Aubergines filled with anchovies from the Bay of Biscay

Aubergines filled with anchovies from the Bay of Biscay

The aubergine is a very common ingredient in Serrats’ cooking. And it’s no surprise because it can take the form of as many recipes as imaginative chefs are part of this family: escalivada (Catalan dish of smoky grilled vegetables.), moussaka, canapés and all types of fillings with which you never cease to surprise us. Read more

Endives with picón blue cheese and anchovies

Endives with picón blue cheese and anchovies

Endives for some, chicory for others; but to be honest, we get a bit “envious” when we see photos of your recipes and we can’t go to the kitchen immediately to prepare and try them. That’s what happened to us today with the recipe sent in by Silvia, who we love to play in the kitchen with. Read more

Seafood bite

Fantastic recipe from a fantastically creative mind! Just look at this seafood bite that Pedro has sent us: elaborate, snazzy and 100% original. A crispy spiral wrapped around an anchovy with seaweed, fig and that special touch that a Pedro Ximenez reduction brings to every dish. The Pedro behind this recipe has made an amazing first impression on us. He’s also invited us to take a look at “Gastrobecario“, a blog with varied topics where you’re just as likely to stumble across a review as a recipe or cooking tip. Anyhow, he’s already given us plenty to do: make a spiral and fill it with style and ingenuity! Read more

Tagliatelle puttanesca

 

This is not the first time we’ve used puttanesca sauce for a pasta dish. We just love the texture and the powerful, unmistakable flavour it brings to white tuna and anchovies. And we have to confess that Silvia’s version has become our favourite!  Of course, that’s hardly surprising as she spends her days over the stove, so you can always expect excellent recipes from Silvia, as you will see on her blog Jugando a las cocinitas.  So we invite you to try this dish and then watch everyone’s mouth water in anticipation when you serve it up. Off to the kitchen we go!

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False crab pâté

False crab pate

It may be about as authentic as a nine pound note, but we absolutely love this pâté! It was created by Silvia, that indefatigable contributor to our blog, and the editor and head chef of her own blog: “Jugando a las cocinitas” Silvia shares this fantastic pâté with us at Conservas Serrats. You won’t be able to resist rustling up this aperitif when you host your next party or celebration.   Silvia advises us to rustle up this delicious, easy-to-prepare snack, and to eat to our hearts’ content!     Are you interested? Well, then, let’s get to work! Read more

Cream of artichoke and anchovy sandwich

Anchovy Sandwich

We just love Ángeles’s recipes! They’re always fantastically original, simple to prepare and suitable for anyone with gluten intolerance. If you’re looking for these types of recipes, check out “La cocina de Gele”. It’s packed with examples of how with a little artistry and imagination you can overcome the obstacles of gluten-free cooking and create all kinds of delicious dishes. Take a look at today’s recipe: sandwiches filled with cream of artichoke and Conservas Serrats anchovies. Sound good? Ángeles says she’s using ham instead of anchovies in many of her dishes and the results couldn’t be better. Fancy trying your hand at these sandwiches? Off to the kitchen we go! Read more

Courgette bites stuffed with anchovies and cheese

Courgette bites

Courgette bites stuffed with anchovies and cheese

Remember our friend Leire, who won last month’s competition with her wonderful “Tuna baskets”? Well, she’s clearly a chef of her word! As she promised in her blog “Cocinando entre fogones” after receiving our gift box, she really stoked her creative fires and has now come up with some fantastic recipes using our preserves. You can see one of them here: stuffed bites that have already made the mouths of our board of chefs water in sweet anticipation. Time to get your pans out! Read more