Ingredients
Ingredients: Marinated anchovy fillet (Engraulis encrasicolus), sunflower oil, olive, vinegar, salt, garlic, capers, spices, acidity regulator: citric acid.
Catch area: FAO 37.3.1 Aegean Sea
Caught with a purse seine
Combinations – usage suggestions
• Add the marinated anchovy fillet with olive to a fresh green salad for a tasty and nutritious option.
• Use it to make delicious grilled sandwiches with fresh vegetables and aromatic spices.
• Add anchovies to a pizza or pie with vegetables and olives for a Mediterranean touch and rich flavor.
• Enjoy it as an appetizer, served with breadsticks, savory cakes or onions to accompany ouzo or tsipouro.
• Add anchovies to pasta or risotto to add a unique richness of flavor to your dish.
Recipe: Greek Salad with Marinated Anchovies, Xinotiri Cheese & Florina Pepper
Ingredients
• 250 g cherry tomatoes
• 80 g Pitenis Florina peppers
• 100 g. Pitenis Xinotiri cheese
• 50 g. Anchovy marinated in a jar with Pitenis olive
• 120 g Cretan rusks
• 15 g pickled rock samphire
• 10 ml tsipouro with aniseed
• 30 ml Erotokritos Extra Virgin Olive Oil
• Salt
• Sugar
• Fresh thyme
• Wine vinegar
Preparation
Place the rusks in a basin and sprinkle with the tsipouro. Add the cherry tomatoes, the Pitenis Florina pepper, salt, sugar, vinegar, olive oil.
Place the salad in a deep bowl and scatter the Pitenis cheese, anchovies and pickled lettuce over the salad.
Serve with fresh thyme.
