Ingredients
Ingredients: Anchovy fillet (Engraulis encrasicolus), sunflower oil, salt, spices, Macedonian pepper, acidity regulator: citric acid. May contain traces of crustaceans, soy, milk, celery, sulphites.
Catch area: FAO 37 Mediterranean or Black Sea or 41 SW Atlantic
Caught with a purse seine
Combinations – usage suggestions
Anchovy fillet can be used in many different ways:
• Serve it as an appetizer, accompanied by thin slices of lemon and fresh aromatic rosemary.
• Add it to fresh salads to give a salty and spicy touch.
• Use it in sandwiches, combined with fresh vegetables and mustard.
• Add it to pizza for a unique seafood taste.
• Accompany it with grilled corn on the cob and fresh tomato sauce for a delicious meal. Recipe: Chicken salad with roasted eggplant and anchovies
Ingredients (For 2-4 servings)
• 2 medium eggplants
• salt
• 2 anchovies crushed in 2-3 tbsp olive oil
• 2/3 cup olive oil
• 1 cup of boiled chickpeas
• 2 garlic cloves, peeled and finely chopped
• 1 large, firm, ripe tomato
• 1 teaspoon oregano
• salt and freshly ground black pepper
• 2-3 tablespoons of red wine vinegar
Preparation
1. Remove the stem and the back of each eggplant and cut them lengthwise and then into 1.5 cm cubes. Put them in the colander and season them with plenty of salt, layer by layer, placing a weight on top of them, and let them drain for 30 minutes. Rinse them, squeeze them lightly with your hand to remove the extra water and dry them with paper towels.
2. Heat 1/3 cup of oil in a large frying pan and sauté the eggplant halves, stirring gently over medium heat, until they turn brown and soften but do not become mushy. Remove from the heat and allow to cool slightly. Repeat the same with the rest of the eggplant and another third of a cup of oil.
3. In a large bowl, add the eggplant, chickpeas, garlic, tomatoes, pureed anchovies and oregano. Add salt and pepper, vinegar and oil and let it “thicken” covered at room temperature for 1 hour before serving.
