Ingredients
2
1 Ortiz Marinated White Anchovies tray
1 tin or glass jar of Ortiz Anchovies in olive oil
4 marinated piparras
A few pickled spring onions
A few olives
About this recipe:
The marriage of an anchovy fillet, cured in salt and a white anchovy marinated in vinegar: A fresh and delicious tapa. An irresistible pairing. Pickles, cheese or red peppers can be added to further enhance the flavour.
1
Drain the salted anchovies and marinated White Anchovies, keeping both juices (the
marinade and the olive oil).
2
Slice the piparras and the pickled spring onions and, if desired, make a vinaigrette with the
reserved juices.
3
This tapa can be served in many ways, but without any doubt one of the most appropriate is
to cover an anchovy fillet with another marinated white anchovy fillet, three fillets per serving.
4
Serve with olives, pickles, and drizzle with the vinaigrette before serving.
Umami is a Japanese word used to define what is known as the “fifth flavor,” in addition to the basic flavors of sweet, acidic, bitter and salty. It literally means delicious flavor since its origin is the union of umai, meaning “delicious” and mi, meaning “flavor.”
