Vinegar anchovies are one of the most classic tapas when it comes to chopping something with friends or family. In Spain, the tapas are small rations of dishes that are served to chop while chat rich garlic and parsley vinaigrette to give that touch of special flavor this fish marinated. Keep yourself in recipesgratis.net and learn how to do beats in vinegar with garlic and parsley, a very special way to eat these fish and also a recipe with a lot of flavor Spanish.
| 🚻 4 Diners | 🕘 24h | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make anchovies in vinegar with garlic and parsley: |
| 1 kilogram of anchovies 1 bottle of wine vinegar 1 bottle of olive oil 1 garlic head 1 bunch of parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, marinated, |
Ingredients to make anchovies in vinegar with garlic and parsley:
1. To make the famous grooves in vinegar, the first thing you should do is clean the fish, since all we need are the spines without thorns. This you can ask for in the fish market or do it yourself, pulling the head and thorn , separating the backs and discarding the guts. Wash the loins of Boquerón under the jet and dry them with a rag or absorbent paper.
2. Go by placing the loins of Boquerón, one next to the other, in a mold or deep plate, once you have them all, cover this with cold water and some ice cubes. Due the buttons in the fridge for a couple of hours for a couple of hours so that they bleach and bleed well.
3. The secret of the bells in vinegar is to cook it well with the acids of vinegar. To do this, once the laundering hours have passed, drain the loins and cover them completely with the vinegar. Let Marine fish for at least 45 minutes. You can use pure vinegar or reduce it a bit with water.
4. After this time, we drain the anchovies again and this time we cover them with oil. Congrat them in this way for at least 48 hours to prevent risks with Anisakis. If you have doubts about any of these procedures, you can check the fresh grooves recipe in vinegar, which has photos in all steps and can guide you.
5. past this time, when you are already ready to enjoy the grooves in vinegar, finely pike garlic and parsley. Make a vinaigrette mixing this with a stream of oil and a couple of tablespoons of vinegar.
6. Remove the peaks from the freezer and discard the oil layer that should look gel. Then, place the loins on a flat plate and cover with the garlic and parsley vinaigrette.
7. Enjoy these rich grooves in vinegar with garlic and parsley and accompany with a little roasted bread. Vinegar anchovies can last in good condition up to a week and you can combine them with other typical Spanish covers such as brave potatoes or homemade croquettes.
