Marinated shitake mushrooms provide the anchovy with the perfect acidity to counteract its salty notes. The mushrooms also provide texture.
Umeboshi is a pickle with organoleptic characteristics very similar to olives, and so in this recipe, we use umeboshi in place of the traditional olives.
Salted anchovies can be accompanied by many foods and the combination with asparagus is especially successful as the texture and subtlety of its flavour help to enhance the characteristics of the Anchoa del Cantábrico Nardín anchovy.
This recipe seeks to recreate a Japanese nigiri, searching for flavours that best accompany the qualities of the Anchoa del Cantábrico Nardín anchovy. To do this, instead of preparing the nigiri with rice, it is prepared using seasoned grated daikon.
One of the differentiating characteristics of octopus is its texture, which can range from leathery to pure jelly. In this recipe, it is important to cook the octopus to perfection, as we are looking for a smooth texture to accompany the Anchoa del Cantábrico Nardín anchovies.
A common way to eat Anchoa del Cantábrico Nardín anchovies is in an omelette with sautéed onion and garlic. This recipe is an adaptation of a classic anchovy scrambled egg.
One way to enjoy Anchoa del Cantábrico del Nardín anchovies is on a slice of toast. With this appetizer, we can appreciate the taste of the anchovies accompanied by the crunchy texture of the toast and the miso flavour so characteristic of oriental culture.