Aperitivo At Home
Across the Mediterranean, the early-evening hours between work and dinner have a name. Italy calls it aperitivo. France, the apéritif. And in Spain? Tapas are on the table. Different names, same instinct: slow down, pour something, put a few good things out. Tinned fish has always had a place at that gathering. Here are three ways to bring the tradition home.
Aperitivo is a mindset
This isn't a cocktail party, and no one's spending the day in the kitchen. Whether you're dining solo or having a few friends over, the mood is unhurried and the rules are few. A squeeze of lemon, fresh herbs, and slivers of red onion are enough to turn our Anchovies in Olive Oil into a proper starter. Set out crudités or crackers, open something bright and crisp, and let the evening find its pace.
Try this recipe: Herb-Marinated Anchovies Platter
Make it your own
Across the Mediterranean, a good piece of bread topped with something flavorful is practically a way of life. The Italians call it bruschetta. The Spanish, pintxos. The formula is simple: toasted bread, a flavorful spread or drizzle of oil, perhaps some tinned fish with something fresh or briny on top. Capers, olives, herbs, whatever looks good in the fridge. Improvise from there and make it your own. Need a place to start? Try our Salmon Crostini 3 Ways.
Try this recipe: Salmon Crostini 3 Ways
Play around with pairings
Tinned fish pairs well with a wide range of drinks, and wine is a natural place to start. High acidity is the key. It cuts through the richness of the fish, especially when paired with olive oil and cheese. Spanish Albariño, Portuguese Vinho Verde, or a dry sparkling white or rosé all do the job beautifully. Prefer a cocktail? An Aperol spritz is an aperitivo classic. Beer has a place here, too: a crisp pilsner or tart gose both work well. Keeping it non-alcoholic? A bitter lemon soda or chilled mineral water is all you need.
Try this recipe: Sardine Celery Sticks
