Ingredients with Measurements:
- 1 pound fresh anchovies
- 1 cup white wine vinegar
- 1 cup water
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, sliced
Special equipment needed:
- Glass or ceramic dish
- Plastic wrap
Step-by-step instructions:
1. Rinse the anchovies under cold running water and pat dry with paper towels.
2. Cut off the heads and remove the guts from the anchovies.
3. Lay the anchovies flat in a single layer in a glass or ceramic dish.
4. In a small saucepan, combine the white wine vinegar, water, and salt. Bring to a boil, stirring until the salt dissolves.
5. Pour the hot vinegar mixture over the anchovies, making sure they are completely covered.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
7. Drain the anchovies and rinse them under cold running water.
8. Arrange the anchovies on a serving platter.
9. In a small bowl, whisk together the minced garlic, extra-virgin olive oil, and chopped fresh parsley.
10. Drizzle the garlic and parsley mixture over the anchovies.
11. Garnish with lemon slices.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Refrigeration time: at least 4 hours, or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 1600mg
Carbohydrates: 2g
Protein: 16g
Substitutions for ingredients:
- Instead of anchovies, you can use sardines or mackerel.
- Instead of white wine vinegar, you can use apple cider vinegar or rice vinegar.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add sliced red onion to the marinade for extra flavor.
- Add sliced red bell pepper to the serving platter for color and crunch.
- Top the anchovies with sliced green olives for a salty bite.
Tips and tricks:
- Use fresh, high-quality anchovies for the best flavor.
- Make sure the anchovies are completely covered with the vinegar mixture to ensure even marination.
- Use a glass or ceramic dish to avoid any metallic taste.
- Serve with crusty bread to soak up the flavorful marinade.
Storage instructions:
Store leftover anchovies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Boquerones en Vinagre are served cold and do not need to be reheated.
Presentation ideas:
Arrange the anchovies on a bed of lettuce or arugula for an elegant presentation.
Garnishes:
Garnish with lemon slices, chopped fresh parsley, or sliced green olives.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Albariño.
Suggested side dishes:
Serve with crusty bread or crackers.
Troubleshooting advice:
If the anchovies are too salty, rinse them under cold running water for a few minutes before serving.
Food safety advice:
Make sure to use fresh, high-quality anchovies and refrigerate the dish at 40°F or below to prevent bacterial growth.
Food history:
Boquerones en Vinagre is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
Boquerones en Vinagre is tangy, salty, and slightly sweet.
Serving suggestions:
Serve as an appetizer or as part of a tapas spread.
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Region: Spanish