Salted anchovies from the Cantabrian Sea

A new excellence in the catalog L’Isola d’Oro: the soft, plump and fragrant salty Anchovies of the Cantabrian Sea, the best organoleptic quality of the world. The entire production and packaging of this exquisite product is carried out by hand following ancient craft criteria.In Sicily we produce precious anchovy fillets in jar in olive oil. In Albania, where politics allows interesting developing strategies,we produce salty anchovies in can, with a correct price for the consumers. fishing and salty cycle take place in Spain.

Our recipes

Hearts with cottage cheese and tuna - Scented Bottarga

for the dough
-2 eggs
-200 gr of flour
For the filling:
-200 gr of cottage cheese
-100 gr of Tonnotto
-grated rind of 1 lemon
-Cannamella pepper
-Lemon Grass in Cannamella Leaves
For the seasoning
-butter as required
-fresh sage Leaves
-tuna roe (bottarga di tonno)

In a bowl put the flour forming a well and add the eggs in the center and a pinch of salt.
Begin to knead with your fingers from the center, gradually incorporating the flour to the eggs, continue to mix on a plan until the dough becomes smooth and elastic. Let stand for 30 minutes.
Mix fresh ricotta cheese in a bowl with the tuna, add half of a teaspoon of Lemon Grass in Cannamella Leaves and the grated rind of the lemon. Season to taste and stir all up to make a cream.
Take the dough and roll it out with a rolling pin on a floured surface andcut it in smaller pieces before passing them in the machine in the thikness larger then fold the dough and pass it into the roller with the thickness 3. Place the pastry on a floured surface and begin to have some dollops of filling on the dough with the help of the teaspoon, then cover with another sheet and adhere
the edges obtaining the ravioli giving the shape you prefer.
I used a hearth shaped stencil cookie cutter.
Dispose the ravioli on a floured cloth. In a saucepan melt a piece of butter flavored with fresh sage leaves.
Cook in salted water for a few minutes and drain the ravioli with the slotted spoon.
Season with the sauce of butter and sage leaves.
Serve and sprinkle with tuna roe.

Squids stuffed with tuna

-4 squids
-100 gr of bread crumb
-100 gr of Tonnotto
-salt and pepper as required
-4 tablespoons of extra virgin olive oil
-half red pepper
-1 courguette
-6/7 black and green olives
-half glass of white wine
-parsley as required
-2 cloves of garlic
-1 tablespoon of Parmesan cheese
-1 tablespoon of tomato paste

Clean the squids and cut the tentacles into pieces.
Prepare the filling: In a pan fry oil and garlic and let fry the corguetteand pepper both diced in to thin cubes . In a large bowl combine the bread crumbs with the tuna, the chopped olives, the corguette, a pinch of salt, some pepper, chopped parsley, one tablespoon of extra virgin olive oil and one of Parmesan cheese, finally a tablespoon of tomatoe concentrate.
Mix well all the ingredients.
Meanwhile fry in a pan the tentacles with a little of oil and a clove of garlic, once cooked add them to the mixture previously prepared. Now you can stuff the squids with the help of a teaspoon,close each squid with a toothpick. In a pan fry 4 tablespoons of extra virgin oil with one clove of garlic, add the squids and let them fry at a high flame for a few minutes,ting with a glass of white wine.Add now a glass of water, the chopped parsley and cover with the lid turning them occasionally.Let them cook for about 30 minutes. Serve on a bed of salad.

Scones (Focaccine) with tuna and onion

For the dough of the scone:
-80 gr of refreshed sourdough
-80 gr of wholeweath flour
-200 gr of water
-180 gr of wheat flour
-half teaspoon of sugar
-1 teaspoon of salt
-1 tablewpoon of extravirgin olive oil.
For the dressing:
-extravirgin olive oil

In a bowl, add the water and the sourdough, mix well, add the two flours, the oil and the sugar and start to knead for at least 5 minutes, finally add the salt and continue to work for other 15 minutes.
Roll out the square shaped dough, fold it in two, fold it again to form a ball and store it in an oiled bowl, cover with plastic wrap and storein the refrigerator over night. In the morning resume the dough and let acclimatize for a couple of hours. After flouring the pastry board overturn the dough and obtain many little balls of about 50 gr each.
Place them on a baking sheet covered with oven paper.
Let rise in the oven with the little light turned on for an hour, therafter mash gently with olive oil greased fingers obtaining some “diskettes”.  Let leaven for another hour. While dough rises cut into circles the scallion, crumble the tuna after having drained it.
Bring the oven to 200 degrees, season with scallion and olive oil, bake them for 10 minutes.
Take out the scones, add the tuna and bake again for other 5 minutes,remove from oven, sprink with origanum and serve.

Bignè crown with pepper mousse and tonnotto

For the dough:
-2 eggs
-50 gr of butter
-80 gr of flour
-120 gr of water
a pinch of salt
For the filling:
-3 medium potatoes
-1 roasted pepper
-fillets of Tonnotto
-Anchovy paste

Put in a sauce pan the water, the butter and bring to boil.
As soon as it bubbles add a pinch of salt, flour and mix well, you have to form a ball.
Continue to stir over low flame until the mixture will dry.
Let cool the mixture well, then add the eggs, one at a time mixing thoroughly.
Place a sheet of baking paper on a baking tray, with a pastry bag (sac a poche) form some puffs resting them on paper, a little distant from each other forming a circle if you want to get the crown.
If you want to make them individually put them further apart.
Bake for 2 minutes at 180 degrees and continue cooking for another 10/15 minutes at 150 degrees.
The bignè should inflate and dry well. Let cool.
Prepare the mousse: boil the potatoes (I usually boil them in a pressure cooker for 20 minutes), peel and mash them.
Add the roasted pepper, anchovies paste (about a teaspoon but it depends on your taste), a pinch of salt and blend the mixture with a blender or with an immersion blender.
Put the crown of profiteroles (or the single profiteroles) on a serving plate, cut it like a pie, making sure that the profiteroles
do not shed between them.
Fill the pastry bag with the mousse of peppers and potatoes and fullfill the profiteroles.
Lay the filletts of Tonnotto on each profiteroles (choux puffs) and cover the crown or individual profiterol with tops.

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