Boquerones en Vinagre
Fresh anchovy fillets cured in sherry vinegar and dressed with garlic, parsley, and olive oil, a classic tapas-bar staple.
Contains common allergens
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Instructions
- 1
Rinse the butterflied anchovy fillets under cold water to remove any blood, then pat them dry and arrange skin-side down in a single layer in a shallow dish.
- 2
Sprinkle evenly with the salt and pour over the sherry vinegar until the fillets are just submerged, then cover and refrigerate for 6 to 8 hours until the flesh turns opaque white.
- 3
Drain off the vinegar and gently rinse the cured fillets, then arrange them snugly in a clean serving dish.
- 4
Scatter the minced garlic and chopped parsley evenly over the top.
- 5
Drizzle generously with the olive oil, cover, and chill for at least 1 hour to let the flavors marry before serving cold with crusty bread.
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