Pincho de Sardinas anchoadas con queso manchego 
Sardine and Manchego Cheese Pincho
Is a Sardine an Anchovy? Although they look similar and share many characteristics, both being oily fish, sardines and anchovies (or boquerones) are two different species. The similarities lie in their color and size, which are more or less alike. The main physical difference is in the mouth: the anchovy has a wide and elongated mouth, while the sardine has a small and short mouth. Similarly, the sardine has a more pronounced belly, while the anchovy is more slender. Whether sardine or anchovy, in summer, we should take advantage of their season to incorporate them more often into our menu. It is called 'sardina anchoada' because it undergoes the same maturation process as the anchovy, with layers of salt and a weight to press the fish, and a wait of between six months to one or two years. Afterward, it is cleaned of bones and skin, served or packaged with olive or sunflower oil, or even a mix of both.
Sardine and Manchego Cheese Pincho
Is a Sardine an Anchovy? Although they look similar and share many characteristics, both being oily fish, sardines and anchovies (or boquerones) are two different species. The similarities lie in their color and size, which are more or less alike. The main physical difference is in the mouth: the anchovy has a wide and elongated mouth, while the sardine has a small and short mouth. Similarly, the sardine has a more pronounced belly, while the anchovy is more slender. Whether sardine or anchovy, in summer, we should take advantage of their season to incorporate them more often into our menu. It is called 'sardina anchoada' because it undergoes the same maturation process as the anchovy, with layers of salt and a weight to press the fish, and a wait of between six months to one or two years. Afterward, it is cleaned of bones and skin, served or packaged with olive or sunflower oil, or even a mix of both.
Cooking Instructions
- 1
First, toast the slice of bread and then cut it in half. Also, cut the slice of cheese in half and place them on the bread.
- 2
Make the vinaigrette by slicing the tomato and using the flesh, discarding the seeds, which can be used in another recipe if desired. Cut the pepper into small pieces, place everything in a bowl, add the olive oil, and drizzle with the anchovy brine to taste. (Anchovy brine is a liquid seasoning obtained during the anchovy maturation process in salt).
- 3
Taste to see if it's salty or sweet, and adjust the salt if necessary. Add vinegar to taste. Take the sardines out of the fridge to bring them to room temperature.
- 4
Place them on the cheese and pour the vinaigrette over them. Sprinkle with parsley and serve with the olives.
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