Boquerones Del Cantabrico Recipe
a pale picket fence of slender pickled anchovies from the Cantabrian Sea, get a dusting of dried oregano and chile
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Brine
In a medium-sized bowl, combine the water and sea salt. Stir until the salt is completely dissolved to create a brine.
- 2
Brine the Anchovies
Submerge the fresh anchovies in the prepared brine. Cover and refrigerate for about 30 minutes to 1 hour. This helps to firm the flesh and enhance the flavor.
- 3
Rinse and Dry
After brining, carefully rinse the anchovies under cold water to remove excess salt. Pat them dry with paper towels.
- 4
Pickle the Anchovies
In a clean glass jar, layer the anchovies and pour white wine vinegar over them until fully submerged. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
- 5
Season
After pickling, remove the anchovies from the jar and arrange them on a serving platter. Drizzle with extra virgin olive oil and sprinkle with dried oregano and red chili flakes.
- 6
Serve
Garnish the dish with lemon wedges. Serve the Boquerones del Cantabrico as an appetizer or tapa with crusty bread.