To make this simple and delicious tapa we only need a few ingredients and a couple of minutes.

Ingredients:

a can of anchovies,
black truffle (in oil, plain, or mixed with mayonnaise or butter),
elderflower (optional).

This is how we cook it

This dish, which emerged in the three Michelin stars and is currently on the menu of Lobito de Mar, is for Dani Garcia one of the best he has done in 25 years.

The secret of this simple but exquisite snack is that it mixes two foods from the sea and the mountains, but they share dry, salty and roasted notes, which marry perfectly.

In his restaurant Dani García prepares a black truffle emulsion that is difficult to recreate at home, but he explains that it can be substituted by other simpler truffle preparations. The easiest option, he explains, is to develop an mayonnaise adding some black truffle striped, but you can also do the same with a good butter, use a good truffle oil -not synthetic white truffle oil, which everyone hates- or even grate the truffle naturally over the anchovies.

Otherwise, it is enough to present the anchovies more or less nicely, accompanied by the truffle and garnished (although this does not change the result in terms of taste) with elderflowers.