Turban of Marinated White Anchovies Ortiz stuffed with salpicon salad
2 trays of Ortiz marinated white anchovies
100 g red bell pepper
100 g yellow bell pepper
100 g Italian green pepper
150 g escarole
12 cherry tomatoes
1 bunch of chives
4 tablespoons olive oil
2 tablespoons vinegar
Different types of salpicón: A salpicón is a medley of chopped ingredients, and you can create any kind of salpicón by adding your favorite ingredients.
Try adding shrimp, prawns or chopped octopus. For a more gourmet touch, opt for anchovies, White Tuna, tuna or mackerel, and always with the Ortiz guarantee of quality.
FOR THE MARINATED WHITE ANCHOVIES
Drain the Ortiz Marinated White Anchovies and keep at room temperature for easy handling.
FOR THE SALPICON
Chop the scallions and finely dice the three bell peppers. Add the chopped chives (set aside a few stems for garnishing) and dress with salt, oil and vinegar.
FOR THE TURBAN
Compose the turbans with the help of four cooking rings of 4-5 cm diameter. Arrange the anchovies so that they stick to the walls of the ring and fill the center with the salpicón. Remove the rings just before serving, garnish with the chive stems and garnish with escarole, cherry tomatoes and black olives.
Do you know what umami is?
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.”