Ingredients:

For the risotto:

• Carnaroli rice, 160 g
• Vegetable broth (onion, celery, carrot), 500 ml
• Dry white wine, 1/4 glass
• Grated Parmesan cheese, 50 g
• Butter, 30 g
• White truffle, to taste
• Extra virgin olive oil, to taste
• White wine vinegar, 1 tablespoon
• Salt, to taste
• Pepper, to taste

For the anchovies:

• Anchovy fillets in white truffle oil, 4 fillets

For the parsley green sauce:

• Fresh parsley, 1 bunch
• Salted capers (rinsed), 1 tablespoon
• Anchovy fillet in white truffle oil, 1
• Anchovy oil, 1 teaspoon
• Extra virgin olive oil, to taste
• White vinegar, 1/2 tablespoon
• Salt, to taste
• Pepper, to taste

Instructions:

1. Prepare the broth: 
   • Make a vegetable broth using onion, celery, and carrot, and keep it warm on low heat.
2. Cook the risotto: 
   • Toast the Carnaroli rice in a dry pan for 1-2 minutes.
   • Add a drizzle of extra virgin olive oil and stir well.
   • Deglaze with the white wine and allow it to evaporate.
   • Start adding the hot broth, one ladle at a time, stirring continuously. Add more broth only when the previous ladleful has been absorbed.
   • Cook the risotto for about 16-18 minutes, stirring often.
3. Prepare the parsley green sauce: 
   • In a blender, finely blend the parsley with the capers, an anchovy fillet, and a teaspoon of its preserved oil.
   • Gradually add white vinegar and extra virgin olive oil until a creamy and smooth sauce is achieved.
   • Adjust salt and pepper to taste.
4. Finish the risotto: 
   • Once the risotto is cooked, turn off the heat and add the butter and grated Parmesan.
   • Stir vigorously to incorporate and let the risotto rest, covered, for a couple of minutes.
5. Plating: 
   • Divide the risotto evenly onto plates. Top each serving with thin shavings of white truffle.
   • Place two truffle-infused anchovy fillets on each plate.
   • Finish with a few drops of the parsley green sauce for an elegant touch.

26
White Truffle | Anchovies | Delicius | Risotto | Piemonte | Delicius Journeys

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Ingredients

For the Pan con tomate y boquerones:

• Rustic sourdough bread: 4 slices
• Ripe red tomatoes: 2 large
• Yellow cherry tomatoes: 100 g (1 pack)
• Cantabrian anchovy fillets: 1 jar
• Garlic: 1 clove (optional)
• Olive oil: as needed
• Salt: as needed
• Black pepper: as needed

For the Patatas bravas:

Potatoes:

• Yellow potatoes: 500 g
• Frying oil: 700 ml
• Cantabrian anchovy fillets: 1 jar
• Salt: as needed

Enhanced Brava Sauce:

• Tomato purée: 200 g
• Cantabrian anchovy fillets: 4
• Oil from the Cantabrian anchovies: as needed
• Garlic: ½ clove
• Sweet paprika: 1 tsp
• Spicy paprika: 1 tsp
• White wine vinegar: 1 tbsp
• Extra virgin olive oil: as needed
• Salt: as needed
• Black pepper: as needed

For the olive skewers:

• Large olives stuffed with red peppers: 12
• Whole Cantabrian anchovy fillets: 12
• Long pickled green peppers
• Olive oil: as needed
• Salt: as needed
• Black pepper: as needed

Instructions

For the Pan con tomate y boquerones:

1. Lightly toast the bread slices in a pan until golden. If desired, rub a clove of garlic on the surface.
2. Halve the red tomatoes and grate them. Collect the pulp in a bowl and season with salt and black pepper.
3. Dice the yellow cherry tomatoes and season them with olive oil, salt, pepper, and chopped basil.
4. Spread the red tomato pulp generously on the toasted bread slices. Drizzle with extra virgin olive oil, top with the diced yellow tomatoes, Cantabrian anchovy fillets, and fresh basil.

For the Patatas bravas:

1. Peel the potatoes and cut them into rectangular chunks (approx. 4 cm). Rinse well and pat dry.
2. Fry the potato chunks in hot oil (170°C/340°F) for about 10 minutes or until golden. Drain on paper towels and season with salt.
3. To make the sauce: sauté garlic in plenty of olive oil until golden, then remove it.
4. Add anchovy fillets with some of their oil to the pan, letting them dissolve over low heat. Stir in the tomato purée, paprika, and vinegar. Cook for 10 minutes, then season with salt and pepper.
5. Plate the potato chunks, drizzle with the brava sauce, and serve.

For the olive skewers:

1. Assemble each skewer with alternating layers of stuffed olives, pickled green peppers, and Cantabrian anchovy fillets.

#Anchovies #Delicius #CantabrianSea #Spain #Tapas #Recipes

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Preparation time: 20 min
Cooking time: 10 min
Rest time: 5 min
Difficulty: Easy
Servings: 4

Ingredients:

For the gnocchetti:

• 200 g chickpea flour
• 50 g all-purpose flour + extra for dusting
• 60 g buckwheat flour
• 150 ml water
• 1 tbsp extra virgin olive oil
• Salt to taste

For the turnip greens pesto:

• 250 g turnip greens
• 15 g sun-dried tomatoes
• 20 g pine nuts
• 40 g olive oil
• 20 g Delicius anchovy fillets in spicy sauce

Instructions:

For the gnocchetti:

1. In a bowl, combine the flours, gradually add warm water, olive oil, and salt, and mix until a dough forms. Adjust with water or flour to achieve a workable consistency.
2. Transfer the dough to a floured surface and shape it into thin logs. Cut into 1 cm pieces, and use a fork to create ridges on each gnocchetto.

For the turnip greens pesto:

1. While making the gnocchetti, rehydrate the sun-dried tomatoes in warm water until soft.
2. In a food processor, combine the rehydrated tomatoes, blanched and squeezed turnip greens, toasted pine nuts, olive oil, 3–4 Delicius anchovy fillets in spicy sauce, and a spoonful of the anchovy sauce. Blend until smooth. Transfer the pesto to a skillet.

To finish:

1. Bring a large pot of lightly salted water to a boil and cook the gnocchetti for a few seconds until they float.
2. Drain and toss the gnocchetti in the skillet with the turnip greens pesto. Serve garnished with additional toasted pine nuts and a drizzle of the spicy anchovy sauce.

Anchovies, Delicius, Homemade Pasta, Gnocchi, Fresh Pasta

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Preparation time: 20 minutes
Cooking time: 10 minutes
Rest time: 30 minutes
Difficulty: Medium
Servings: 4 people

Ingredients:

For the pasta:

• 300 g all-purpose flour;
• 3 medium eggs;
• Water as needed;

For the filling:

• 500 g potatoes;
• Delicius Anchovy fillets in olive oil (as needed);
• 50 g grated Pecorino cheese;
• 1 medium egg;
• 3 sprigs of parsley;
• Nutmeg to taste;
• 1 clove of garlic (optional);
• 30 g extra virgin olive oil;
• Salt to taste;
• Pepper to taste;

For the herb sauce:

• 250 ml liquid cream;
• 2 handfuls of cooked mixed greens (Swiss chard, spinach, chicory);
• 1 tablespoon grated Parmesan cheese;
• Nutmeg to taste;
• Salt to taste;
• Pepper to taste;

For garnish:

• Delicius Anchovy fillets in olive oil (as needed);

Preparation:

For the pasta: In a stand mixer with the paddle attachment, pour the flour and start the machine. Add the eggs and a splash of water, mixing until you achieve a smooth and homogeneous dough. Once ready, wrap it in plastic wrap or cover it with an upside-down bowl and let it rest for at least 30 minutes.

For the filling: Boil the potatoes with the skin on until tender. Drain them and mash with a potato masher into a bowl. Add the anchovies, chopped parsley, garlic extract (pressed through a garlic press), Pecorino cheese, whole egg, nutmeg, and extra virgin olive oil. Mix well, then adjust seasoning with salt and pepper. Transfer the mixture to a piping bag.

To form the ravioli: Divide the pasta dough into 100 g portions and roll them out using a pasta machine to the thinnest setting, creating sheets about 50 cm long. Pipe small mounds of filling onto one sheet, spacing them about 8 cm apart. Lay a second sheet of dough over the top, carefully pressing out any air between the layers and sealing the edges well. Use a fluted round cutter (8 cm in diameter) to cut out the ravioli, ensuring the edges are sealed. Re-roll the scraps and form more ravioli; you should get around 24 pieces.

For the herb sauce: In a saucepan, heat the cream with the cooked and chopped greens over medium heat, without boiling. Once heated through, blend with an immersion blender until smooth. Stir in the grated Parmesan and adjust seasoning with salt, pepper, and nutmeg to taste.

Cooking and assembly: Cook the ravioli in salted boiling water until they float to the surface. Drain them and transfer them to the pan with the herb sauce. Gently toss to coat and let the sauce cling to the ravioli. Serve hot, garnishing with Delicius anchovy fillets.

#Anchovies
#Ravioli
#StuffedPasta
#PastaLovers
#Recipes

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Ingredients:

• 366 g milk
• 60 g grated carrots
• 60 g grated zucchini
• 112 g grated mozzarella for pizza
• 25 g grated Parmesan cheese
• 56 g melted butter or olive oil
• 50 g cherry tomatoes
• 2 eggs
• 220 g all-purpose flour
• 10 fillets of Classic Pizza-Style Anchovies
• 1 teaspoon instant yeast for savory preparations
• 1 pinch of baking soda
• 20 g fresh herbs of your choice: thyme, oregano, basil
• 1 pinch of garlic powder
• 1 teaspoon of salt
• Tomato purée as needed
• 1 tablespoon extra virgin olive oil

For the frosting:

• 400 g cream cheese
• 100 g fresh cream
• 50 g Parmesan cheese
• 20 g fresh herbs (basil and oregano)

Instructions:

1. Preheat the oven to 190°C (374°F).
   In a bowl, add the finely grated and well-drained carrots and zucchini, grated mozzarella, melted butter, milk, beaten eggs, chopped herbs, Parmesan cheese, and garlic powder. Also, add the chopped anchovy fillets.
2. Prepare the tomatoes.
   Slice the cherry tomatoes into thin strips, removing the seeds and juice. Add them to the mixture and stir well.
3. Mix the dry ingredients.
   Sift the flour, yeast, baking soda, and salt together, then add them to the mixture and stir again. Grease and flour a muffin tin, filling each cup ¾ of the way.
4. Bake.
   Bake for approximately 20 minutes. In the last 10 minutes, lightly brush each muffin with tomato purée mixed with a drizzle of extra virgin olive oil. Muffins should be golden brown, and a toothpick inserted into the center should come out clean. Let the muffins cool for 5-10 minutes.
5. Prepare the cheese frosting.
   In a bowl, whip the chilled fresh cream until it starts to thicken. Gradually add the cream cheese, Parmesan cheese, and finely chopped herbs. Continue to whip at low speed until the mixture is thick and fluffy. Let the frosting rest in the fridge.
6. Assemble.
   Once the muffins are cool, remove them from the tin. Using a piping bag, decorate each muffin with a swirl of cheese frosting.

Delicius | Recipes | Pizza | Anchovies | Muffins

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Ingredients:

• 80 g Delicius anchovies fillets 
• 200 g  Delicius mackerel fillets in olive oil
• 4 eggs
• 300 g potatoes
• 150 g green beans
• 2 tomatoes
• 1 red onion
• 100 g black olives
• 200 g lettuce leaves
• Green olives or capers, to taste
• Fresh parsley, to taste

Instructions:

1. Prepare the Vegetables:
   Peel the potatoes and cut them into wedges. Place them in a pot with salted cold water and cook until tender, about 10 minutes. Drain and let them cool.
   While the potatoes are cooking, trim the ends off the green beans. Boil them in salted water for about 3-4 minutes, until tender but still crisp. Drain and cool them under cold water.
2. Prepare the Remaining Vegetables:
   Slice the tomatoes and red onion, and finely chop the parsley.
3. Cook the Eggs:
   Place the eggs in a pot of cold water and bring to a boil. Cook for about 6-7 minutes, then drain the eggs and cool them in cold water. Peel and halve the eggs.
4. Assemble the Salad:
   In a large bowl or serving platter, arrange the lettuce leaves as the base. Layer the cooled potatoes, green beans, sliced tomatoes, halved eggs, black olives, red onion, mackerel fillets and anchovies on top. Add green olives and capers if desired. Garnish the salad with a sprinkle of chopped parsley, and dress it with a classic vinaigrette or simply with olive oil, vinegar, and salt.

Delicius
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Summer Salad

The post Nicoise Salad appeared first on Delicius.

Ingredients

For the couscous:

• 300 g of couscous
• 500 ml of vegetable broth or hot water
• Saffron (one packet)
• Fresh fennel fronds to taste
• 50 g of raisins
• 50 g of pine nuts
• 2 garlic cloves
• 1 spring onion
• 100 g of Delicius Anchovies from Canale di Sicilia

For the crostini:

• 4 slices of whole grain bread
• Extra virgin olive oil to taste
• Salt
• Ground chili pepper
• 2 tablespoons of tomato paste

Instructions

1. Prepare the couscous: Bring the vegetable broth to a boil and dissolve the saffron in it. Place the couscous in a bowl and cover it with the same amount of hot broth. Cover with a clean kitchen towel and let it rest for about 10 minutes, until the couscous has absorbed all the liquid.
2. In the meantime, finely chop the garlic and spring onion. In a skillet, heat some oil and sauté for a few minutes. Then add the chopped anchovies and sauté, followed by the raisins and pine nuts, allowing them to flavor for another couple of minutes.
3. Once the resting time is up, fluff the couscous with a fork, add it to the sauté, and mix well. Also, add the finely chopped fresh fennel and stir-fry for a couple of minutes.
4. Prepare the crostini: Cut the bread into small slices and then into cubes, and place them on a baking tray. In a small bowl, mix some olive oil, salt, ground chili pepper, and tomato paste, and brush the mixture onto the bread cubes. Bake the crostini in a preheated oven at 180°C for about 10-15 minutes, until golden and crispy. Drain the remaining anchovies from the oil and set them aside.
5. Assemble the dish: Distribute the prepared couscous in a large serving bowl and garnish with whole fillets of Delicius Anchovies from the Channel of Sicily. Decorate with the freshly baked crostini, a few fennel fronds, and serve warm.

Delicius

Anchovies

Couscous

Recipe

Sicily

The post Sicilian Couscous appeared first on Delicius.

Ingredients

• Phyllo dough, about 15 sheets
• Feta cheese, 200 g
• Tomato paste, 2 tablespoons
• Oregano, to taste
• Delicius Anchovies fillets in Olive Oil 46 g, to taste
• Sesame seeds, to taste
• Oil, as needed

Tips

You can replace the sesame seeds with finely chopped black olives.

Preparation

1. Unroll the phyllo dough and lightly brush each layer with oil, stacking the sheets as you go.
2. Spread the tomato paste over the surface of the top phyllo sheet, then sprinkle with oregano and sesame seeds.
3. Cut the feta into rectangular pieces about 1 cm thick and place them in a row along the bottom edge of the phyllo dough sheet.
4. Roll the phyllo dough up to form a cylinder.
5. Cut the cylinder into slices about 2 cm wide.
6. Grease the muffin tin and place a phyllo slice in each mold, then brush the tops with oil.
7. Bake in a preheated oven at 200°C (390°F) for about 20-25 minutes, until golden brown.
8. Garnish each roll with an anchovy and serve hot.

Anchovies
Delicius
Easy Recipe
Quick Recipe

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Ingredients

For the meatballs:

• Parmesan cheese, 150 g
• Egg whites, 2
• Oil for frying, 1 L

For the pesto:

• Arugula, 100 g
• Oil, to taste
• Salt, to taste
• Pepper, to taste

For the decoration:

• Delicius anchovy fillets, 16

Instructions

1. Grate the Parmesan cheese and mix it with the egg whites using a spoon. Let the mixture rest in the refrigerator for 5-10 minutes.
2. Once rested, form small balls with the mixture and fry them in preheated oil until golden.
3. Drain and pat dry with paper towels.
4. For the pesto, blend the arugula, oil, salt, and pepper until smooth.
5. Serve the warm meatballs topped with arugula pesto and Delicius anchovy fillets.

Delicius 

Recipes

 Anchovy

 Easy Recipe

The post Parmesan Meatballs appeared first on Delicius.

Ingredients

• Large cabbage leaves, 4 whole
• Red cabbage, 100g
• Rice noodles, 150g
• Delicius mackerel fillets, 8
• Carrot, 1 large
• Zucchini, 1
• Rice paper sheets, 4 (optional)
• Ice, as needed

For the sauce (optional):

• Extra virgin olive oil, 125ml
• Garlic, ½ clove
• Lemon zest, 1
• Black pepper, a pinch
• Shallot, ½
• Lemon juice, 3 tablespoons
• Mustard, 1 teaspoon
• Honey, 1 teaspoon

Preparation

1. Separate the cabbage leaves, wash and dry them carefully to avoid breaking. Wash and julienne the remaining vegetables.
2. Meanwhile, cook the rice noodles in boiling water for a couple of minutes, drain and immerse them in ice water to stop the cooking process.
3. To make the sauce, add garlic, lemon zest, pepper, finely chopped shallot, lemon juice, mustard, and honey to a mixer. Blend while gradually adding the olive oil in a thin stream.
4. Assemble the rolls by placing a portion of rice noodles and a portion of each vegetable in the center of each cabbage leaf. Roll up each leaf and serve with the sauce.

Tips

You can also cool the rice noodles by simply running them under cold water.

Mackerel
Delicius
Easy Recipe
Quick Recipe

The post Summer Cabbage Rolls Filled with Rice Noodles, Mackerel Fillets, Julienne Carrots, Zucchini, and Red Cabbage appeared first on Delicius.

Ingredients

For the meatballs:

• Stale bread, 250 g
• Milk, 125 ml
• Eggs, 1 for the meatballs + 1 for the breading
• Grated cheese, 40 g
• Parsley, to taste
• Breadcrumbs, as needed
• Vegetable oil for frying, as needed
• Olive oil, as needed
• Salt, to taste
• Pepper, to taste

For the carrot mayonnaise:

• Cooked carrots, 2
• Mustard, 1 teaspoon
• Vegetable oil, 100 ml
• Lemon juice, to taste
• Salt, to taste

For the mint mayonnaise:

• Fresh mint leaves, 10-12
• Mustard, 1 teaspoon
• Egg, 1
• Vegetable oil, 125 ml
• Lemon juice, to taste
• Salt, to taste

For the garlic mayonnaise:

• Garlic clove, 1
• Egg, 1
• Vegetable oil, 100 ml
• Lemon juice, to taste
• Salt, to taste

For the final garnish:

• Delicius Carbon Neutral Anchovies, as needed

Tips

• You can add a couple of anchovy fillets to the meatball mixture for extra flavor.
• Instead of frying, you can bake the meatballs in the oven at 200°C (392°F) for about 15-20 minutes.

Instructions

1. Prepare the Meatballs:
   • In a bowl, soak the bread in milk. Once softened, squeeze out the excess milk and add the remaining meatball ingredients.
   • Mix well with your hands to form a homogeneous mixture.
   • Shape the mixture into walnut-sized balls.
   • Beat the extra egg with a pinch of salt, dip each ball in the egg, and then coat with breadcrumbs.
   • Fry in hot oil until golden brown and drain on a paper towel.
2. Prepare the Three Mayonnaises:
   • Carrot Mayonnaise: Blend the cooked carrots, mustard, oil, lemon juice, and salt with an immersion blender until smooth.
   • Mint Mayonnaise: Blend the mint leaves, mustard, egg, oil, lemon juice, and salt with an immersion blender until smooth.
   • Garlic Mayonnaise: Blend the garlic clove, egg, oil, lemon juice, and salt with an immersion blender until smooth.
3. Plate the Meatballs:
   • Serve the bread meatballs with the three mayonnaises on the side.
   • Garnish each meatball with an anchovy fillet on top.

Enjoy your delicious bread meatballs with three flavorful mayonnaises!

Delicius
No Waste
Recipes
Anchovies

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