Millefeuille of cream cheese, Cantabrian anchovies and lamb’s lettuce with pancake of oil
Although there are about 900 kilometers between the cities of Seville and Bermeo, distances are not important for gastronomy. As an example, the Millefeuille of cream cheese, Cantabrian anchovies and lamb’s lettuce with pancake of oil, send by Ángeles (@mrlale) to participate in our recipe contest.
The pancakes of oil are an emblematic product of Sevillian gastronomy. Do you know that pancakes of oil from Castilleja de la Cuesta, Seville are protected by the denomination Traditional Specialty Guaranteed? A gastronomic treasure made in a traditional way, with the best olive oil ... Tasty and crispy!
And what about our anchovies from the Bay of Biscay... At Conservas Serrats we only use the “Engraulis Encrasicholus", the highest quality fished by the inshore fleet in the Cantabrian Sea between the months of April and June, when it is at its optimum point of fat and flavor. With them, we make our preserves through an artisan process, practically the same as how we did it at the beginning.
In short, today we propose a tasty snack that combines two gastronomic treasures with a long tradition. A delicious pairing between north and south.
- Toast the pancake of oil 30 seconds in the toaster, to cut it without breaking.
- Cut pieces with the size of millefeuille.
- Make the millefeuille: spread cream cheese on one piece of pancake; put another piece of pancake on top; add another layer of cream cheese and finish with some Cantabrian anchovy fillets and lamb’s lettuce.
Quick, easy and delicious. Thank you Ángeles!
Cantabrian anchovies in olive oil. 50 g tin
If you like this recipe, you can prepare it at home with the Cantabrian anchovies available in our online store.Buy