Archive for category: Recipes

Pizza is one of the most popular foods in the world, loved by young and old alike. Although it is often associated with fast and unhealthy food, a pizza made at home with top quality ingredients can be just as healthy as the next best thing. Italians guarantee that apart from the ingredients, the essential part of pizza is in dough, (which we will later explain you how to do it). All we have to do is to pay attention to the quantities and dedicate a lot of love to it; and we will get an authentic, delicious and healthy pizza.

In our case we are going to prepare two different homemade pizzas, in which the protagonists will be the anchovy of the Bay of Biscay and the yellowfin tuna. It does not involve any complications for the children of the house, so it is a great plan to make it family.

Home-made pizza with anchovies and yellowfin tuna

The secret of a good pizza is in the ingredients: if they are of good quality, success is guaranteed. This is why we recommend using white tuna or yellowfin tuna to make the pizza, which are the two highest quality species of tuna. The same goes for anchovies, those from the Bay of Biscay are the highest quality in the world. We will also consume local products, so we will reduce our carbon footprint.

For this recipe we have used yellowfin tuna, and to make it even tastier, we will use some high quality Cantabrian anchovies. The rest of the ingredients are the usual ones used in pizzas: homemade fried tomato sauce (it is worth mentioning that if it is homemade, it makes a great difference), cheese, cherry tomatoes, thyme and oregano.

Recipe for 4 people

Ingredients

For the dough

400g of flour

50g of extra virgin olive oil

15g of yeast

200g of water

Salt

1 jar Yellowfin Tuna in olive oil 450g

1 can Cantabrian anchovy fillets 50g

Emmental cheese

Homemade fried tomato sauce

Cherry tomatoes

Oregano

Thyme

How to prepare anchovy and white tuna pizza

First of all, we will prepare the pizza dough. To do this, we will use the blender, using its kneading tool. Add flour, extra virgin olive oil and a pinch of salt to the blender glass. Then, mix the fresh yeast and water and incorporate it into the glass. Then we proceed to knead the mixture for about 10 minutes at a speed of 1 and a half.

If we don’t have a dough mixer, we can do it by hand. To do so, put all the ingredients in a bowl and knead for 15-20 minutes. In both cases the result should be a smooth, elastic, and lump-free dough.

We make a sphere with the dough and cover it with plastic wrap. Leave it to rest for one hour, until the volume of the dough has doubled in size.

As we have already mentioned, we will prepare two pizzas, so we will divide the dough into two pieces and form two balls. We take one of the balls and start to shape the base of the pizza. We can do it by hand or we can use a rolling pin. We shape it  as round as possible.

When we have the dough ready, we put the homemade fried tomato, some oregano and thyme and sprinkle the Emmental cheese.

The pizza is now ready to be baked. Make sure the oven is preheated and put the pizza in for 20 minutes at about 200º. Meanwhile, we can prepare the other dough that we have reserved for the second pizza.

Once the time is over, we take the pizza out of the oven and we add the yellowfin tuna and the anchovies from the Bay of Biscay. We bake the pizza again, but this time just for 8 minutes.

We take the pizza out of the oven, and we put the cherry tomatoes in halves. We repeat the same steps with the second pizza.

Ingredients

1 RO280 can of Arroyabe tuna in olive oil

1 hard boiled egg

Capers, pepper, olives, and mayonnaise

Preparation

Prepare the filling with the Arroyabe white tuna, capers, chopped olives, chopped hard boiled egg, and a little pepper.

Hollow out the tomatoes from the top, fill them with the filling you prepared above, and cover with a little mayonnaise.

Ingredients

Arroyabe Arroyabitos (baby eels)

Arroyabe White Tuna fillets

Lettuce

Endives

Shredded carrots

Olive oil

Sherry Vinegar

Preparation

Finely chop the lettuce and place it in the center of the plate. Separate a few endive leaves and alternate them with some Arroyabe white tuna fillets. Add the shredded carrots to each endive leaf.

Drain the oil from the Arroyabitos, fry them for 1 minute, and place them on top of the lettuce.

Season with a few drops of sherry vinegar and olive oil.