viernes, 6 de junio de 2014

ANCHOVIES IN VINEGAR WITH OIL AND GARLIC

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

This appetizer could not miss in the table!. Anchovies are truly a delicacy. Today we will make a dish that needs no fire, that is, the anchovies do not need to be cooked but... do not panic! because really they are not crude as they are cured by the immersion in vinegar.  


(for 4 people):


- 500 gr. of fresh Anchovies (not too large)
- 2 cloves Garlic
- Olive oil
- Salt
- Parsley
- Vinegar







- When you buy anchovies, if you are lucky (at lest in Spain), the fishmonger will clean them and, if so, please remember him NOT to open them, just to remove the insides and take out the head. It is better you finish the operation, at home, by removing the banck bone and separating the two loins of each anchovy.
- Peel and slice the garlic.







First.  Enter the loins of achovy in a bowl with wáter. Hold for, at least, 5 hours (in order to loosen all the blood).

Second. Remove the water and make loins in another container (preferably flat bottom) placing alternate layers of anchovies and salt. Then add plenty of vinegar (untill covering the anchovies) and hold for a mínimum of 5 hours.

Third. Drain anchovies and rinse with water.

Fourth. Add the anchovies, with the backs (skinned side) down, in a serving recipient. Add "generously" olive oil and add the garlic and parsley. It will be better, If you wait a few hours before to eat them.  This waiting will get that the flavor of vinegar is reduced and the result will be more tasty. 


And imagine taking this appetizer with a White wine glass in hand!

Regards,

Esteban

No hay comentarios:

Publicar un comentario