recipes

Drain them well and divide them in two. Roll them in batter (flour and stired eggs). After that, roll them in bread-crumb. Fry them in olive oil. Serve them with chips or as a meat dish garnish.

BORAGE

1. Heat the borage in its own juice, drain and add olive oil.

2. Heat the borage in its own juice and drain. Suggestion : add some previously boiled potatoes. Pour over the dish olive oil in which 2 cloves of garlic have been fried.

3. In a saucepan, fry gently 2 cloves of garlic in olive oil. Remove when browned. Drain the borage well and fry it gently in the oil. Add a beaten egg, season and mix well. Sprinkle a tablespoonful of breadcrumbs on top and cook au gratin in the oven.

CARDOONS

1. With ham: Heat the juice. In a frying pan, lightly fry olive oil with 2 cloves of garlic, chopped ham, a teaspoonful of flour and some almonds or ground walnuts powder. Add a little of the cardoons' stock to the onion, oil and garlic. Bring to the boil and pour on the previously drained stock.

2. With Bechamel: Prepare a fine bechamel sauce with a teaspoonful of flour plus some butter, salt and milk. Place the drained cardoons in an oven dish and cover with the bechamel sauce. Sprinkle with grated cheese and grill in the oven at 200ºC (392°F) until browned.

CHICKPEAS WITH VEGETABLES

Heat the Chickpeas with vegetables in their own bouillon. Fry garlic and chopped onion in olive oil. Dissolve the breadscrumb in the bouillon and mixed with the garlic and onion. Pour out to the drained chickpeas and vegetables. Add salt and spices. Let it boil and serve.

FRESH GARLIC SHOOTS

1. With prawns or king prawns: Drain the garlic shoots and fry them gently in olive oil with a chopped clove of garlic. Add chopped prawns or king prawns and mix well. Sprinkle a little black pepper (to taste) and salt on top. Beat 4 eggs with a little single cream and blend together, stirring well. Leave the dish juicy and serve.

2. With mushrooms: Dice the mushrooms and fry them gently 3 minutes in olive oil, cover and simmer at low heat until they are browned. Add the garlic shoots (previously drained), salt and mix well. Add 4 beaten eggs, stir, leave the dish juicy and serve.

FRIED RED PEPPER SAUCE (PIPERADE)

With rabbit or lamb. Fry gently the chopped meat in olive oil at medium heat. When browned, add a glass of white wine and a little meat stock (or water). Add salt and let it cook slowly. When ready, add a small jar of ANKO piperade, warm the dish slowly and serve.

2. With tuna or skipjack tuna: Remove the skin and bones from the fish. Chop and salt. Put some olive oil, some tablespoonfuls of ANKO tomato sauce and a small jar of ANKO piperade into a dish and then put the tuna on top. Cook each side 3 minutes and serve.

3. With macaroni: Cook the macaroni and let them cool. Add a tin of tuna (in oil) and a small jar of ANKO piperade. Warm slowly and serve.

4. With pork: Grill or fry the pork and add it to the ANKO piperade. Warm slowly and serve.

"ANKO piperade is ideal on fried eggs"

GREEN PEAS

1. With ham: Fry gently chopped onion, 1 clove of garlic (in slices) and some pieces of ham in olive oil. Add a teaspoonful of flour, fry gently and pour in a little of the peas' juice. Boil and pour over the previously heated and drained peas.

Two eggs can be added to the above. Poach them and add a little salt and more stock if necessary.

2. With clams: Fry olive oil with onion, garlic and parsley (all chopped). Add a teaspoonful of flour and little water given out by the clams, which we will have previously opened in salted water. Make a fine sauce and add the peas (previously drained) and the clams. Cook on medium heat, decorate with hard-boiled eggs and serve.

MENESTRA (MIXED VEGETABLES)

1. Fry gently a clove of garlic (chopped), and some ham or bacon cut into small pieces in olive oil. Add a teaspoonful of flour and fry gently. Warm the vegetables, drain and pour the fried onion and garlic on top.

2. Menestra with meat. The meat can be mutton, rabbit, pork or chicken. Fry the meat (cut into pieces) in olive oil. Keep aside. Fry gently some chopped onions, garlic and bacon in the same oil. When the onions are browned, fry a tablespoonful of flour and add the meat with a little white wine and juice from the vegetables. Season and cook slowly. When the meat is ready, add the drained mixed vegetables and heat gently. Suggestion: decorate with boiled eggs.

"PIQUILLO"SAUCE

1. With spaghetti and tuna: Cook the spaghetti, then drain them and let them cool. Add a tin of skipjack tuna and ANKO Piquillo sauce. Mix with the spaghetti and decorate with hard-boiled eggs.

2. With cod: Pour the ANKO Piquillo sauce into a dish and add single cream to taste. Add the cod (previously desalted) and cook at low heat. Half-way through cooking, add 2 cloves of garlic, olive oil and crushed parsley.

"ANKO Piquillo sauce is ideal to accompany potato, pasta, meat, fish and egg dishes.

RATATOUILLE (PISTO)

1. In scrambled eggs: Warm a small jar of ANKO pisto and add beaten eggs. Stir the mixture gently until it thickens. Serve. Suggestion : add chips.

2. With eggs: Warm a small jar of ANKO pisto over a low heat. When ready to serve, poach 2 eggs, cover a few minutes and serve very hot.

"ANKO pisto warmed over a low heat can be used to accompany meat and fish dishes"

SPINACH

Drain them well. Fry some bacon in a pan with plenty of olive oil, and when they are fride add some chop garlic unos ajos picados. Add all to the spinach.

Drain them well.Fry them in a pan with some garlic and make an omelette.

SWISS CHARD (Spinach Beets)

1. Heat the chards in their own juice. If you wish, add some previously boiled chopped potatoes. In a saucepan, fry gently two cloves of garlic and some chopped ham in olive oil. Add a teaspoonful of flour and fry gently. Drain the chards and pour the oil, garlic and ham mixed together over them.

2. Drain the chards and place them in an oven dish. Fry the following in olive oil : finely chopped onion, some pieces of ham and a teaspoonful of flour. Fry gently, gradually adding a glass of milk. Season, and when the sauce has thickened pour it over the chards and cook au gratin in the oven.

TOMATO SAUCE

1. With rice: In a saucepan, fry 2 cloves of diced garlic in olive oil and add the rice with twice the amount of water. Cook over strong heat until the mix boils, reduce the heat and simmer for 20 minutes. Heat the ANKO tomato sauce and pour it over the rice.

2. With spaghetti: Cook the spaghetti and let them cool. Fry gently some minced meat and a clove of garlic in olive oil. When it turns browned add a small jar of ANKO tomato sauce and fry the mix a few minutes. Pour the meat, garlic and oil over the spaghetti and serve. Suggestion : sprinkle with cheese and cook au gratin 3 minutes.

"ANKO tomato sauce is ideal for meat, fish, and egg dishes"

español français