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Avocado and anchovy spread

Sep 07, 2015

Anchovies are not everyone’s favourite fish, but most cooks know they provide concentrated source of flavour for sauces, soups, salads and stews, triggering an intense sense of savouriness.

Connie Rotolo, renowned cook at Adelaide fine food and wine merchants Bottega Rotolo, uses Catalina Anchovies, produced in Santoña, Northern Spain, which have recently been voted the best in the world.

“I created this recipe for avocado and anchovy spread after experimenting with our new Catalina Anchovies,” she says.

Catalina Anchovies are said to come from the Cantabrian sea, and are artisan-produced by hand filleting the fish and storing them in a dry sea-salt mixture for six to nine months before packing them in olive oil.

“These anchovies are very delicate in flavour and balance and therefore work great with the creaminess of the avocados,” Rotolo says.

She suggests making bruschetta with the spread and serving it with pre-dinner drinks.

“Cut some baguette or sourdough bread on an angle, brush with good-quality olive oil and then lightly toast under the grill. Spread the avocado and anchovy dip on top, giving a generous amount.”

Avocado and anchovy spread

Ingredients

2 ripe avocados
1 red onion, diced
5 Catalina anchovy fillets, finely diced*
3 tablespoons of extra-virgin olive oil
2 tablespoons of Chardonnay vinegar
Salt and pepper

Method

Open the avocados and put all the flesh into a bowl.

Add the anchovy fillets, olive oil and Chardonnay vinegar, and crush well with a fork until the mixture resembles a rough paste.

Add the diced red onion and salt and pepper to taste.

Serve immediately.

Serves 6

*Catalina Anchovies are available in Adelaide from Bottega Rotolo‘s Norwood and Hyde Park stores.
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