Homemade Beats Recipe

The vinegar bell cover is a classic of Spanish cuisine. Who has not enjoyed a round of beers with a badge plate next to olive trees? Well, whether you live in Spain as if not, in recipes, we teach you to prepare a classic that never goes out of style, bells in vinegar. Although it may seem complex, the preparation of these marinated anchovies is simpler than you think, What he needs is a little time and ready. We go then with the instructions that José Báez Labrador shares and enjoys an authentic Spanish cover.

Ingredients to make homemade crackons:

1. The first step to prepare our gap lid in vinegar is to clean the fish very well. To do this you must remove head, spine and viscera of each of the anchovies. Once open half and half, wash well with water until all the blood disappears. Then, pass the anchovies through the drainer and dry very well with paper paper.

2. Fish fillets must be frozen, to do it correctly, see the bells in batches inside a container or on aluminum foil. Congillear for at least 48 hours (to make sure we do not run danger through the Anisakis) and After this time, let me defrost in the refrigerator.

3. When the anchovies are defrosted, go by placing the fillets by batches again, but this time inside a glass container. The idea is to place layers of fish, salt and vinegar and repeat until ending the ingredients.

4. LEAVE THE BOQUERONS MACERANDO IN VINEGRE FOR AT LEAST 24 HOURS. After this time, we take it out and put it to drain. While, we prepare a chopped parsley and rolled garlic and then, we put backs of anchovies, oil, garlic and parsley, until they are always in a glass container.

5. We must let homemade bells in vinegar another 24 hours and ready, after this time we can enjoy our delicacy. This dish is a typical Spanish lid that you can serve with other equally celebrities such as the Russian salad or the croquettes of Cooked.