Sharing a table is one of the small pleasures that, fortunately, we can often enjoy. And we love it because it involves much more than sharing physical space; When the best company is chosen, a perfect atmosphere is created to share among others the taste of a recipe made with love, the aromas of a good wine and, above all, many stories, memories or ideas. A space of enjoyment in which conversations can be extended without limit.

And taking advantage of the already recognized Official Day of Love as an excuse, this February we claim the importance of giving a special touch on the most common occasions. The idea is to look for that exceptional detail or surprise in everyday life, making a weekday memorable: with a surprising recipe, with a vase of flowers on the table, with a paper napkin with a message, with candles for dinner on weekdays or with the dishes of the celebrations on a Monday.

Shared dish

Here are the four recipes that we at Conservas Ortiz like best for sharing on a special but not so special occasion.

4 dishes with an informal touch to enjoy this ‘table for two’, in the form of snacks:

1. Montadito with Ortiz Anchovies, pickled piparras and cream cheese on some thin toasts. As easy to prepare as it is to taste. Share the delight of the unmistakable flavor of the anchovy. See recipe.

2. Mini potatoes with Ortiz White Tuna and canarian green mojo sauce. A starter that mentally transports you to the warmth of the Canary Islands. Essence and flavor in equal parts. See recipe.

3. Margherita canape with Ortiz Sardines. A bite with a surprising Mediterranean flavor. The special touch is provided by the flavor of our ‘Old Style’ Sardines. See recipe.

4. Ortiz White Tuna toasts with quail eggs. Its rapid preparation contrasts with its delicious flavor. A winning combination of sea and mountain. See recipe.

We hope that these ideas will encourage you to organize and enjoy your table for two. We entrust the props of the table to your good taste.

Umami is a Japanese word used to define what is known as the ‘fifth taste’, adding to the basic tastes of sweet, sour, bitter and salty. It literally means delicious flavor since its origin is the union of umai, meaning “delicious” and mi, meaning “flavor”.

Japanese scientist Kikunae Ikeda, a professor at Tokyo Imperial University, is credited with its discovery. During research in 1908, Ikeda discovered that glutamate added to kombu seaweed broth produced a taste that could not be classified on the traditional scale, so he named this new taste umami.