{"id":9934,"date":"2022-04-13T18:25:00","date_gmt":"2022-04-13T18:25:00","guid":{"rendered":"https:\/\/conservashoya.com\/anchovy-with-truffle-tapa\/"},"modified":"2023-09-20T13:57:52","modified_gmt":"2023-09-20T13:57:52","slug":"anchovy-with-truffle-tapa","status":"publish","type":"post","link":"https:\/\/conservashoya.com\/en\/anchovy-with-truffle-tapa\/","title":{"rendered":"Anchovy with Truffle Tapa"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">To make this simple and delicious tapa we only need a few ingredients and a couple of minutes.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients:<\/strong> <\/h3>\n\n<ul class=\"wp-block-list\"><li>a can of anchovies,<\/li><li>black truffle (in oil, plain, or mixed with mayonnaise or butter),<\/li><li>elderflower (optional).<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>This is how we cook it<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">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<strong> he has done in 25 years<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The secret of this simple but exquisite snack is that it <strong>mixes two foods from the sea and the mountains<\/strong>, but they share dry, salty and roasted notes, which marry perfectly.<\/p>\n\n<p class=\"wp-block-paragraph\">In his restaurant Dani Garc\u00eda prepares a <strong>black truffle emulsion<\/strong> 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  <strong>mayonnaise<\/strong>  adding some black truffle striped, but you can also do the same with a good  <strong>butter,<\/strong>  use a good truffle oil -not synthetic white truffle oil, which everyone hates- or even grate the truffle naturally over the anchovies.<\/p>\n\n<p class=\"wp-block-paragraph\">Otherwise, it is enough to <strong>present the anchovies<\/strong> more or less nicely, accompanied by the truffle and garnished (although this does not change the result in terms of taste) with elderflowers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[404],"tags":[],"class_list":["post-9934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pinchos-and-tapas"],"_links":{"self":[{"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/posts\/9934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/comments?post=9934"}],"version-history":[{"count":0,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/posts\/9934\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/media\/6650"}],"wp:attachment":[{"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/media?parent=9934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/categories?post=9934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/conservashoya.com\/en\/wp-json\/wp\/v2\/tags?post=9934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}