Wednesday, 22nd November 2017
Food & Drink Article
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This Month's Magazine

Boquerones en Vinagre / Anchovies with Vinegar

First clean the anchovies thoroughly and remove the heads and bones.

Ingredients
1Kg. of big anchovies.
Two water glasses of
sherry vinegar.
4 teaspoons of salt.
1 glass of water.
3 garlic cloves.
Well cut parsley.
Some olive oil.

Process
First clean the anchovies thoroughly and remove the heads and bones. This can be done under a tap of running water to ensure that they are indeed quite clean on both sides in and out. Lay on a towel to dry while you prepare the marinade in a bowl adding the vinegar, water, salt and stirring it all well until it is thoroughly missed. Now try adding one anchovy. If it sinks there is too much vinegar, add water, if it floats on the surface it means there is too much salt so add water. done. If it floats on the surface has too much salt. If it sinks has too much vinegar. Once you are happy with the mixture add the rest of the anchovies to the bowl and store in a fridge for 24 to 48 hours.

Before serving them, they have to be rinsed in cold water, placed in a dish and covered with lots of small pieces of garlic, the chopped parsley and the olive oil. The longer before eating the tastier.
They also can be served in slices of toast bread with some garlic rubbed on the top.


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