Tag: anchovy
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Tinned fish is one of the hidden gems on the Aperitivo shelves, and we are always ready for more excuses to eat them.
This dish has a similar comfort factor as a tuna noodle casserole – rich and creamy rice with a firm and mild fish, topped with a bright and crunchy herb mixture. Cole’s Wild Mackerel in Piri-Piri Sauce is a great fish for this recipe, but feel free to swap it with another firm tinned fish.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Serves 2 as a main dish – 4 as a side.
- 1 8 oz. package Spanish Yellow Rice
- 0.5 – 0.6 pound Saffron Raclette
- 1 tin Cole’s Wild Mackerel in Piri-Piri Sauce – 4 fillets
- 1 garlic clove
- 1 anchovy fillet
- 1 teaspoon coriander seeds
- ½ tablespoon olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon lemon zest
- Pinch red pepper flakes
Cook the rice according to the package instructions.
Remove the rind from the cheese and grate on a large hole box grater. Once rice is cooked, remove from heat and fold in the cheese. Keep warm.
Finely mince the garlic clove and anchovy fillet. Pile the chopped garlic and anchovy on one side of the cutting board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic-anchovy mixture, scraping it across the surface of the board. Pile up the mixture again, sprinkle lightly with salt, and scrape again. Repeat until the mixture is a smooth paste and add to a small mixing bowl.
In a large skillet, toast coriander seeds over medium heat until fragrant, about 4 minutes. Remove and crush seeds using your favorite method (mortar and pestle, back of a skillet, etc.) and add to the bowl with the garlic-anchovy paste.
Drizzle about a half a tablespoon of olive oil in the same skillet and toast the Panko breadcrumbs until golden brown, about 5 minutes. Add to mixing bowl, along with the lemon zest, chopped parsley and red pepper flakes. Stir together and drizzle with olive oil to slightly moisten.
Divide cheesy rice among serving plates. Remove mackerel fillets from the tin and divide evenly among the plates. Sprinkle with the crunchy gremolata and serve with a bright and crisp white wine.
Suggested wine pairing – Nortica Alvarinho from northern Portugal
Creamy Panzanella Salad
Fresh and bright, crunchy and packing a salty bite, Panzanella Salad is the perfect summer dish. Panzanella is a traditional Tuscan salad made up of tomatoes and stale bread. The Aperitivo version includes a creamy goat cheese for an added level of richness. Have a few tomatoes that aren’t going to win any beauty contests? Use them up here! Those tend to be the most flavorful!
CHEVOO is a brand of marinated goat cheese made by Aussies transplants in California. Any of their magical flavor combinations would work in this salad, but the Smoked Salt and Rosemary is our favorite!
This salad gets multiple of layers of saltiness from the anchovies, the marinated goat cheese, and the extra virgin olive oil from the CHEVOO jar. So be sure to taste before adding additional salt.
Creamy Panzanella Salad
Ingredients
- 1 pound assorted heirloom tomatoes – different colors will make the salad pop
- 1 medium-sized cucumber
- 1 medium pepper – any color
- 1 loaf bread – Our favorite is the Levain from field&fire
- Assorted fresh herbs – thyme, basil, chives
- 1 jar CHEVOO Smoked Salt and Rosemary marinated goat cheese – cheese and oil separated
- 2 fillets Ortiz Anchovies
- 1 tbsp Beaufor Whole Grain Mustard
- 1 tbsp apple cider vinegar
- Salt and pepper – to taste
Instructions
- Prepare the bread – Cut the loaf into bite-sized cubes, discarding some of the harder pieces of the outer crust. Toss with 2 tablespoons of the oil from the CHEVOO jar and toast in a 350℉ oven for about 10 minutes, until dry and golden. Place in a large mixing bowl.
- Prepare the vegetables – Peel the cucumber, slice in half and remove the seeds with a spoon. Chop into bite-sized pieces. Cut the tomatoes into chunks, discarding seeds if desired. Seed and chop the pepper into bite-sized pieces. Mix into the bowl with the bread and add the chopped fresh herbs, saving a few to garnish at the end.
- Mix the vinaigrette – Break up the anchovy fillets with your fingers and add to a small bowl. Whisk in the mustard, vinegar and 3 tablespoons of the oil from the CHEVOO jar until smooth. Add a few cracks of black pepper to taste. (You can also puree this in a blender to better break up the anchovies.)
- Pour the vinaigrette over the tomato and bread mixture, making sure to get the bread fully saturated. Break up the pieces of cheese with your fingers and drop onto the bowl and gently fold in. The cheese will melt into the salad, adding a creamy and salty bite. Season lightly with salt and pepper to taste.
- Let sit for a few minutes to let all the flavors meld together, then serve.