Cantabrian anchovies can be the centre of an aperitif or a carefully measured ingredient in a recipe. Before starting, decide the fish’s role: a fillet to showcase or flavour to distribute. That decision determines the format, quantity and when to add it.
Crostini with anchovies in butter
This is a simple preparation in which proportions matter more than the number of ingredients. Use a base that supports the fillet and do not add seasoning before tasting the product.
Prepare the bread or crostini and arrange them on the tray.
Open the pack following the producer’s instructions.
Add the anchovy and a balanced amount of its butter.
Serve promptly, a few bites at a time.
How to avoid an overly rich crostino
If using anchovies already packed in butter, do not start with another thick layer of butter. Taste the combination and adjust afterwards. Even a simple ingredient can become overwhelming when added to what is already in the pack.
Pasta with anchovies: balancing saltiness
For a sauce in which the fish is distributed throughout, consider anchovy pieces. Prepare the pasta and a simple sauce base according to your recipe; add a small amount of anchovy, stir and taste before adjusting the salt. Remember that other ingredients, such as capers or cheese, can also increase saltiness.
There is no need to use a large tasting fillet when the desired result is a uniform sauce. If you want the fillet to remain recognisable, reserve some for finishing and keep the rest of the dish simple.
Tapas and small bites
A tapa can combine bread, a small vegetable element and the fillet. Keep the ingredients distinguishable and avoid preparing everything too far ahead. For an aperitif featuring different products, alternate simpler and richer bites rather than making every taste a combination of salty ingredients.
Choose a stable base that is easy to pick up.
Drain ingredients that release liquid.
Assemble close to serving.
Tell guests about the ingredients, especially when allergies are involved.
Which products to use
For crostini, start with the anchovies in butter and the extra virgin olive oil crostini. For a sauce that distributes the fish throughout, consider the Cantabrian Trozos, checking ingredients and storage on the product page.
Planning quantities and leftovers
Open one pack at a time and prepare portions suited to the number of guests. Store what remains according to the specific instructions; do not treat a recipe as a solution for a poorly stored product. A successful aperitif also means serving small amounts well while keeping track of time and quantities.
