Teaspoon of anchovies or sardines, with grilled chard
Although there is still a month until Christmas, our mouths are already watering with your recipes. Today’s comes from Javier, author of the blog ¡¡Oído cocina!!, and it looks spectacular. These are canapés presented in teaspoons, with chard gratin on the base and topped with sardines or Cantabrian anchovies.
In addition, in the case of the txikis sardines, he has specifically opted for those that are covered in olive oil with Espelette paprika, which provides a delicious spicy touch and an excellent aroma.
- Clean chard - 300 g
- Olive oil - 50 g
- Garlic - two cloves
- Salt cured ham - 2 slices
- Sliced almonds - a few
- Salt - a teaspoon
- Ground pepper - a little
- Grated Parmigiano Reggiano cheese - 40 g
- Cantabrian anchovies
- Sardines in olive oil with Espelette paprika
- To make the béchamel
- Milk - 300 g
- Butter - 10 g
- Nutmeg - a pinch
- Cornstarch - 25 g
- Steam the chard, about 15 minutes approximately.
- Drain the chard, pressing it if necessary with the help of a spoon to release the liquid.
- Peel the garlic cloves, cut them into slices and fry them in a pan with a little olive oil.
- Add the drained chard leaves, a pinch of salt and another pinch of ground pepper into the pan. Sauté for a few minutes.
- Pour into a baking dish.
- Cut the slices of ham with scissors and add the pieces to the baking dish.
- Along with the chard and ham, also add a handful of sliced almonds. Mix everything well in the baking dish itself.
- Turn on the oven at 180º with grill.
- To make the béchamel, put the butter in a pan.
- Add the cornstarch and cook it a little.
- Add a pinch of salt, another of pepper and a little bit of nutmeg.
- Add the milk little by little, stirring with a wooden spoon, for several minutes, until the béchamel is formed.
- Pour the béchamel over the chard in the baking dish and add the grated cheese on top.
- Bake for about 5 minutes, until the béchamel and cheese are golden.
- As soon as it comes out of the oven, fill the teaspoons and finish by placing an anchovy fillet in some of them and a sardine in others.
Delicious bites, thanks Javier!
If you like this recipe, you can make it at home with:
Anchovy fillets from the Bay of Biscay in olive oil. Can 50g
Anchovy fillets from the Bay of Biscay carefully selected by “Serrats” Preserves, in olive oil and packaged in a can.Buy
Small sardines in olive oil with Espelette paprika. 16/20 pieces.
Small sardines carefully selected by “Serrats” Preserves, in olive oil and packaged in a can.Buy