We are finally in season to have Boquerones en vinagre - Anchovies in vinegar! And here is the recipe for those of you who feel like having this flavourful tapa with a fresh beer or some rioja red wine :DIngredients for 6 servings (as a tapa): 500 grs of fresh anchovies, 6 garlic cloves, a good bunch of fresh parsley, wine vinegar (I used sherry vinegar), salt and extra virgin olive oil.
It's so important to use superfresh anchovies. Clean them, chop the head off and take the guts off too. Clean and wash under fresh tap water. You can have them with their bone or without, if you don't want to chew some extra calcium for your bones then, take the bone off also.
Place them in a large and deep recipient large and deep so that you can cover them with the vinegar. Have them outside the fridge for 2 hours. This way, the vinegar will be able to do its job. After that, strain and place in a glass jar (never metal one) together with the garlic finely chopped and the parsley. Add some salt and the olive oil to cover them completely.
You can have them this way in the fridge for 4 to 5 days and start eating them after the first 12 hours. Have them over some bread or with chips and enjoy!!!
This is my contribution to Pixie's and Rosie's Putting up Event. You are still on time to send your marmalades, preserves, etc at You say tomatoe, I say tomatoe or Rosie bakes a Peace of cake!
A very important tip: Always eat them fresh, never let them warm up outside the fridge! The combination of heat, raw fish, garlic and olive oil could be dangerous for your health!
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