Boquerones en Vinagre: The Delightful World of Marinated White Anchovies
Learn how to make the traditional Spanish delicacy of Boquerones en Vinagre with this easy-to-follow recipe. Discover the art of marinating fresh anchovies in tangy vinegar, creating a mouthwatering tapas dish bursting with authentic flavors. Impress your guests by serving the Boquerones en Vinagre chilled, alongside crusty bread, and indulge in the perfect combination of tanginess and freshness. Elevate your culinary skills and explore the rich heritage of Spanish cuisine with this delightful recipe.
Ingredients
- 1 lb Fresh anchovy fillets
- 1 cup White vinegar
- 1 cup Water
- 2 cloves Garlic thinly sliced
- 1 tsp Salt
- Fresh Parsley Chopped (for garnish)
- Estra virgin olive oil (for drizzling)
Instructions
- Rinse the anchovy fillets under cold water and pat them dry with paper towels. Carefully remove any remaining bones from the fillets, if necessary.
- In a shallow dish or glass container, mix together the white wine vinegar, water, garlic slices, and salt. Stir until the salt and sugar are dissolved.
- Add the anchovy fillets to the vinegar mixture, making sure they are fully submerged. Cover the dish/container and refrigerate for at least 4 hours or overnight. The longer they marinate, the stronger the flavor will be.
- After marinating, remove the anchovies from the vinegar mixture and transfer them to a clean plate or serving dish. Discard the marinade.
- Garnish the anchovies with fresh chopped parsley and drizzle them with extra virgin olive oil.
- Boquerones en Vinagre can be served as a tapa or appetizer. They are often enjoyed with bread or as part of a larger spread of Spanish tapas.
Notes
Boquerones en Vinagre are typically served chilled and can be stored in the refrigerator for up to a week. Remember to use fresh, high-quality anchovies for the best results.