Boquerones En Vinagre Higos Con Tocino Recipe
Make Boquerones En Vinagre Higos Con Tocino Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boquerones
Higos con Tocino
Method
Boquerones Preparation
Clean the Anchovies
Rinse the fresh anchovies under cold water and remove the heads and guts. Pat them dry with a paper towel.
Marinate the Anchovies
In a bowl, combine the cleaned anchovies, white wine vinegar, minced garlic, and salt. Ensure the anchovies are fully submerged in the vinegar mixture. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
Serve the Boquerones
After marinating, drain the anchovies and arrange them on a serving platter. Drizzle with olive oil and garnish with chopped fresh parsley.
Higos con Tocino Preparation
Prepare the Figs
Rinse the fresh figs gently under cold water and pat them dry. Make a small slit in each fig to create an opening.
Wrap the Figs in Bacon
Cut the bacon strips in half and wrap each fig with a piece of bacon, securing it with a toothpick if necessary.
Cook the Figs
Preheat the oven to 200°C (400°F). Place the wrapped figs on a baking tray lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the bacon is crispy.
Glaze the Figs
Remove the figs from the oven and drizzle with honey and balsamic vinegar. Sprinkle with black pepper before serving.