Cantabrian anchovies are captured during the months of March to June with its hand-crafted method in northern Spain. Fillets are characterised by their firmness and unmatched flavour, making it one of the healthiest and most valued products by the most demanding gourmets. Anchovies include omega-3-fatty acids and proteins good for the skin.
[woodmart_info_box image=”5810″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e48ca580ab” title=”Yields” svg_animation=”no” info_box_inline=”no”]2 Servings[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0682821″ title=”Preparation Time” svg_animation=”no” info_box_inline=”no”]10 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0d5b573″ title=”Cook Time” svg_animation=”no” info_box_inline=”no”]20 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a159aeb3″ title=”Total Time” svg_animation=”no” info_box_inline=”no”]30 minutes[/woodmart_info_box]
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- Mixed seed rye bread
- Cantabrian anchovies in a jar or tinned
- Ripe tomatoes
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- Traditionally in Catalunya, we use ripe tomatoes to make ‘pa amb tomaquet’. The truth is that are the tomatoes that you can only use to make tomato sauce at home as they are too ripe to eat in salads.
- It is very easy, you rub tomato halves into the bread, the idea is to soak the bread tops with the tomato juices.
- Normally, you would drizzle bread with good olive oil to taste, then sprinkle with some sea salt. However, in this case I don’t recommended this as the anchovies already have olive oil in them.
- Buy ‘Anchoas del Cantábrico’ in extra virgin olive oil only. Once you have tried them, you will not want any other type. They tend not to be salty at all and the taste is superb.
