Boquerones Recipe
cured & marinated white anchovies, chili oil, cherry tomatoes, baguette
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Ingredients
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Cured Anchovies
Marinade
To Serve
Method
Curing the Anchovies
- 1
Clean the Anchovies
Remove the heads and guts from the anchovies. Rinse them under cold water and pat dry.
- 2
Salt the Anchovies
Layer the anchovies in a shallow dish, sprinkling sea salt between each layer. Cover and refrigerate for 24 hours.
- 3
Rinse and Vinegar Soak
After 24 hours, rinse the anchovies under cold water to remove excess salt. Soak them in white wine vinegar for another 30 minutes.
Marinating the Anchovies
- 4
- 5
- 6
Refrigerate
Cover and refrigerate the marinated anchovies for at least 2 hours, preferably overnight.
Serving
- 7
Prepare the Plate
Arrange the marinated anchovies on a serving platter with halved cherry tomatoes.
- 8
Serve with Baguette
Serve the dish with slices of baguette on the side for dipping and enjoyment.
