Anchovies are a much-loved staple for many different reasons – for one, they add an instant punch of umami to the very plainest of dishes. However, I love them because they are so versatile, taking on the role of a garnish, supporting ingredient or as the leading flavour in a dish with ease.
In celebration of this hard-working ingredient, I’ve created three simple dishes that you can make with just two small tins of Don Bocarte’s Cantabrian Anchovies. While each recipe uses the fish in a different way to create a stand-alone dish, all three dishes could also be enjoyed together for a satisfyingly delicious meal.
Ingredients
250ml Greek yoghurt (this may also be substituted for mayonnaise)
1 tin (48g) Don Bocarte Cantabrian Anchovies in Olive Oil
3 tsp lemon juice
1 tsp Dijon mustard
4 tbsp Parmesan cheese
3 cloves of garlic
Olive oil, salt and black pepper to taste
Method
Ingredients
400g clams, with shell, purged for 20 minutes in cold water
3 chilli padi (also known as bird’s eye chillies), sliced
6 cloves of garlic, finely chopped
1 stalk of parsley, finely chopped
100g pasta of your choice
3 tbsp anchovy oil leftover from your drained Don Bocarte Anchovies (see previous recipe)
Salt and pepper to taste
Method
Ingredients
2 medium-sized potatoes
50g sour cream
1 stalk of chives, finely chopped
4 fillets of Don Bocarte Cantabrian Anchovy in Olive Oil
Method
Get more updates from Karen on her blog, Live Well Basics.
A third culture kid in Hong Kong, Karen Chiang loves to explore cities one bite at a time, preferably with a glass of wine in hand. A fashion blogger turned lifestyle writer, you’ll find her reading digital marketing books, refreshing her social media and looking for the next new restaurant to try. Find her blog at www.livewellbasics.com or follow her around town on Instagram @livewellbasics.
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