Whether you live and if you have ever spent on Andalusia you have had to try homeberons in homemade vinegar. It is not summer if there is no good ration of this fish. Prepare them at home is not complicated although more than one is saved the homemade recipe of blanks in white vinegar as gold in a cloth presuming to prepare the best in the area. I do not know if this one that I share with recipes is the best recipe but I assure you that they are very good and it is not complicated or it is necessary Fish quality, so the better the richest anchovies will be. You dare? At home they will make you the wave at the time of the appetizer or dinner and … Don forget to comment on how they have been!
| 🚻 4 Diners | 🕘 24h | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make ankacons in vinegar to the Andalusian: |
| 1 kilogram of anchovies 250 milliliters of vinegar 5 cloves of garlic 1 branch of fresh parsley 100 milliliters of extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, marinate, |
Ingredients to make ankacons in vinegar to the Andalusian:
1. We started making these bells in vinegar to the Andalusian cleaning the fish. We remove their heads, the viscera and also the spine. We wash them very well, put them in a bag to freeze and proceed to freeze them for a week. This will avoid the spread of Anisakis in the buttons in vinegar to make since the low temperatures kill these worms.
2. After the week, we take out the clean buttons from the freezer and leave them in the refrigerator until they are totally defrosted. It is essential that the defrosting process is cold to avoid fish pollution and subsequent food poisoning.
3. Once defrosted we put them in a wide drainer and wash them for several minutes under the jet of cold water. Let drain and meanwhile, peel and chop the garlic in very finite squares and also chop the parsley.
Trick: We can do it by hand or with the help of a chopper.
4. We place half of the anopons approximately in a flat and cover bowl. We try to put them well placaditos. We cover with half of the vinegar and put a little salt (the salt always to our liking but please avoid the excesses) and half of the garlic and the chopped parsley. We cover this layer with the rest of the anchovies and pour the rest of the vinegar, oil and garlic and the remaining parsley. We can put a little more salt, although we can always rectify before serving. If the homemade gaps in vinegar are not fully covered we add a little more vinegar or we can put water if we do not want them to be very strong.
5. We cover well the bells in vinegar with garlic and parsley and let them rest in the refrigerator at least 24 hours. After this time, we will have some vinegar to the Andalusian vinegar to enjoy as an appetizer or as dinner. In many areas it is common to accompany them with fried potatoes (of the bag) but I prefer to take them accompanied by a good green salad. I hope you like them! And if so, do not forget to go through my blog target = _blank rel = nofollowlos sweet secrets of cuca to see many more recipes.
