Ingredients
Ingredients: Anchovy fillet (Engraulis encrasicolus), sunflower oil, extra virgin olive oil, salt, spices, acidity regulator: citric acid. May contain traces of crustaceans, soya, milk, celery, sulphites
Combinations – usage suggestions
• Enjoy the filleted anchovy with olive oil in fresh salads.
• Add it to open sandwiches with fresh vegetables and aromatic sauces.
• Use the anchovy as a topping on pizzas or pies for a touch of flavor.
• Add the anchovy to risotto or pilaf to give them a unique aromatic element.
• Serve the anchovy as an appetizer with corresponding cheeses and aromatic breadsticks to accompany your tsipouro or ouzo.
• Use it as a garnish on fish or seafood dishes to enhance their flavor.
• Use the anchovy in sauces and pesto to add complexity and depth of flavor.
• Serve it as an appetizer with peppers and olives for a delightful experience.
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 salt them with plenty of salt, layer by layer, placing a weight on top of them. Allow them to 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.
