Queso con anchoas – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Servings: Serves 4
Spain Servings: Serves 4Queso con Anchoas, a beloved cheese dish from the vibrant gastronomy of Spain, is a delightful combination of creamy cheese and the bold flavor of anchovies. Originating from the northern coastal regions, this dish brings together the rich, savory cheese produced in the fertile lands and the fresh, salty anchovies harvested from the nearby seas. Known for its simplicity yet complex flavor profile, it serves as a popular tapa, pairing perfectly with a crisp white wine or cider.
Ingredients
- Spanish Manchego cheese – 200 g / 7 oz
- Anchovy fillets, drained – 100 g / 3.5 oz
- Extra virgin olive oil – 2 tbsp / 30 ml
- Fresh parsley, chopped – 1 tbsp / 15 g
- Lemon zest – 1 tsp / 5 g
- Crusty bread, sliced – For serving
Instructions
- Slice the Manchego cheese into thin wedges.
- Arrange cheese slices neatly on a serving platter.
- Drape the anchovy fillets over the cheese slices.
- Drizzle extra virgin olive oil over the cheese and anchovies.
- Sprinkle chopped parsley and lemon zest on top.
- Serve with crusty bread on the side.
Substitutions
- Spanish Manchego cheese -> Pecorino Romano cheese
- Anchovy fillets -> Sardine fillets
- Crusty bread -> Ciabatta slices
Enhancements in the Next Evolution
- Consider marinating anchovies in olive oil and lemon juice for a deeper flavor.
- Add a sprinkle of smoked paprika for a touch of heat.
- Include roasted red pepper strips for color and sweetness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
