My family loves anchovies, in fact our favorite pasta sauce is anchovies slightly cooked in olive oil with garlic slices and sprinkled with grated Parmesan.
Boquerones en vinagre is one of the most popular tapas in Spain; it is claimed that the best known Boquerones is served in a restaurant, Rincon de la Victoria in Malaga, Spain.
This recipe is an adaptation from the Andalucian Cuisine with a tweak; more infused garnish is added, a departure from the original authentic recipe. This is a photo of my version.
The most important part is cleaning the anchovies; removing the head and tail, deboning and taking off the guts. I am lucky to find anchovies already cleaned. Wash with baking soda and rinsed well.
Freeze for two days to ensure that bacteria is totally eliminated.
After two days, defrost in the refrigerator, once defrosted, soak in ice water for an hour in the refrigerator.
Ingredients
1/2 kilo anchovies cleaned and deboned
150 ml white wine vinegar
50. ml. regular vinegar
100 ml ice cold water
30. gms salt
Soak the anchovies with the liquid mixture, cover with cling wrap and refrigerate overnight. Notice that the fish will turn white.
Garnishes
6 cloves garlic sliced thinly
6-8 pcs olives cut in rings
1-2 tbsps slightly crushed capers
3-4 pcs bottled sun dried tomatoes sliced in strips
Set aside
Arrange the anchovies in a glass serving container
Add the garnishes
Pour olive oil enough to cover the ingredients
Cover and put in refrigerator for 12 hours before serving so oil infuses with the garlic, olives, capers and sun dried tomatoes.
Eat with crusty bread. I found it great to put a piece each of anchovy, garlic, olives, capers and sun dried tomatoes on a piece of bread and when you bite, all the juices of the garnishes blend together in the mouth. Wow, it is the yummiest!
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