The Casa Manolo journal
Spanish Food Blog
Good food starts with a little curiosity. Discover Spanish ingredients, find your next favourite wine, and bring more Spain to your table.
Showing: conservas
Spanish Food Blog
Conservas pairings become easier when you look beyond “fish with white wine”. Tuna belly, anchovies and boquerones differ in oil, salt, acidity and texture, so each asks something different from the glass.
Anchovies on toast need balance more than abundance. One fillet can season an entire bite when bread is crisp and the topping supplies freshness or sweetness. Build each toast just before serving so salt and oil do not soften the base.
A conservas supper works when tins are treated as finished ingredients, not emptied into one mixed plate. Choose contrasting textures, add bread and one fresh element, then serve in two rounds.
Ventresca is the belly portion of tuna, valued for a tender, layered texture and richness that ordinary flakes do not reproduce. A good tin needs very little intervention. Open it for a composed plate, not a vigorous mix. Lift the pieces carefully and let bread, peppers or tomato provide contrast.