Cherry Gazpacho with Marinated
1.- Triturate the cherries once deboned, add vinegar, oil, pepper and salt and pepper, strain the mix and introduce in the frisge for a few hours.
2.- Introduce the marinated anchovies into a broach stick and serve together within the gazpacho glass.
Spaguetti with Anchovies
1.- Heat a medium/big size pan with olive oil (Do not hesitate in using the olive oil in the anchovies container).
2.- Add the onion, diced in small pieces and let it stir-fry. Once transparent in color, add half portion of anchovies and stir softly to smash the anchovies gently.
3.- Add the tomatoes, previously pealed and diced, and keep the heat for 10 minutes aproximately or until tomatoes are fried. Check salt and simply add diced olives and parsley.
4.- Drain the pasta in a bowl. Add an extra pinch of olive oil to the sauce, add it with the pasta an blend carefully. Once ready, add the pending half portion of anchovies. It can be sprinkled with parsley if desired.
Anchovies and Marinated Toast
1.- Peel the potatoes, cut them in 1cm thick slices and boil them in hot water together with 1 table spoon of anchovies olive oil. Once boiled, let them cool at room temperature.
2.- Toast the bread slices.
3.- Spread a layer of tomate or red paprika marmalade over the bread slices, followed by a layer of potatoes and the anchovies and marinated anchovies. top up with a pinch of olive oil and pepper.