Traditional grooves of bells in vinegar is a delight, a typical lid of all Spanish bars. This is because of its exquisite flavor and its simple although slow preparation. Actually it is about macerating the grooves in vinegar a few hours once they are very clean and finally add the desired dressing. But if you don know how to do it, it can be a bit tedious at first. If you want .
| 🚻 2 Diners | 🕘 6h | 🍵 Enfaling | 🤯 Low Disturbance |
| Ingredients to make buttles in vinegar step by step: |
| 500 grams of boquerons 5 cloves of garlic 1 pinch of salt 1 jet of vinegar 1 bunch of Perejill |
| ADDITIONAL CHARACTERISTICS: Cheap cost, marinated, |
Ingredients to make buttles in vinegar step by step:
1. The first step to elaborate these bells in vinegar is to clean or ask our fishmonger to clean up the bells and leave them without spine. It is very important that there are without the minimum trace of blood or entrails because otherwise they could rot.
2. Once the anchovies are clean, we put them in a flat fountain and cover them with vinegar and leave. If the vinegar is very strong we can dilute it a bit with water. Let us go to the fish in this solution of vinegar and salt in a fresh place, preferably in the fridge.
3. We will immediately see that the meat of the bells in vinegar, previously reddish, becomes white, pearly, by action of vinegar. We let this process develop about 4 hours or so.
4. While the bells are macerated in vinegar those hours, we are peeling and cutting garlic and parsley and introducing them into extra virgin olive oil.
5. You will only have the bells out of the vinegar and put them in another flat source.
6. Then we cover the buttons in vinegar step by step with the mixture of the oil, garlic and parsley, and let them rest another hour or so to take the taste of the dressing. And they will be ready to eat and enjoy these bells in vinegar.
