Casa Santoña's Chilling Combinations
Con Halloween a la vuelta de la esquina, traemos un par de recetas “de miedo” con el ingrediente estrella de esta fiesta: la calabaza. La propuesta combina este sabor otoñal con productos Casa Santoña para crear bocados sencillos y sorprendentes, como calabaza con anchoas del Cantábrico y almendras tostadas, o una tosta multicereal con paté de calabaza, navajas en conserva y un toque de aliño La Cala. ¡Deliciosamente terroríficas!
- 6 pers.
- 20 min.
- Easy
Ingredients
- Calabaza
- Anchoa 0 Casa Santoña
- Navajas en conserva Casa Santoña
- Aliño para aperitivo La Cala
- Almendras
- Nuez moscada, sal y aceite de oliva virgen
Preparation
At Casa Santoña we are brave enough to roll up our sleeves, wash our hands and give this recipe a try.
- First, peel and cut the pumpkin into cubes about 2×2 (keep in mind that they should be large enough to support a whole anchovy, or half if you prefer, and an almond) and put it to cook, if it can be steamed, the better.
- Once cooked, we separate the cubes that look best and the rest we make a dense puree to which we add a little nutmeg, salt and olive oil. We will call this puree Pumpkin Pâté.
- In a frying pan, toast the almonds with olive oil, slowly and without burning.
- Once toasted, remove the almonds and in the same frying pan, with the same oil, mark the pumpkin cubes, and serve!
Finishing and Presentation
Take the pumpkin cubes, place a delicious Casa Santoña anchovy on top and top it off with a toasted almond and a drizzle of virgin olive oil.
We also spread the pumpkin pâté on a multigrain toast and add some canned razajitas. We add a bloody touch of La Cala appetizer dressing and off we go. Try this recipe with some of our premium beers.
¡Pues esto es todo! Unos deliciosos aperitivos para tu Halloween con las escalofriantes combinaciones de Casa Santoña ¡BU!
