Cantabrian Anchovies with Red Peppers, Garlic and Extra Virgin Olive Oil
This is a super easy and great sharing, tapas style starter that pairs umami rich Cantabrian anchovies with our delicious sweet caramelised red peppers that are cooked in Moscatel wine. The dish comes together by liberally drizzling extra virgin olive oil with a touch of finely grated garlic.
Cantabrian anchovies are without doubt the world's best anchovies and totally different to most commercial products available. These anchovies have a really meaty texture that melts in your mouth, they are far less salty and are guaranteed to convert any anchovy 'non believer'!
This is a true Spanish dish that totally relies on fantastic quality ingredients - it's super simple and will knock the socks off anyone you serve it to.
Ingredients for Cantabrian Anchovies with Red Peppers, Garlic & Olive Oil
Serves 4-5 as a starter
1 x Pack Mevalco Don Bocarte Cantabrian Anchovy Fillets
1 x Pack Caprichos del Mediterraneo Caramelised Red Peppers
4 tablespoons O-Med Picual Extra Virgin Olive Oil
1 clove garlic, finely grated
A small sprig of chopped parsley
Good quality sourdough bread
1. Finely grate the garlic into a bowl and mix in the olive oil.
2. Slice the red peppers into strips around 1cm thick and arrange on a pretty serving plate.
3. Lay the anchovies around, drizzle over the garlicy olive oil and scatter some chopped parsley.
4. Serve some good quality sourdough bread.
