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Belgourmet's Boquerones en Vinagre  recipe
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Worlds most famous "Boquerones en Vinagre " recipe.
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Ingredients for :
1Kg. of big fresh anchovies
Two water glasses of sherry vinegar
4 teaspoons of salt
1 glass of water
3 garlic cloves
Well cut parsley
Some olive oil

Additionnal comment:
Anchovies with Vinegar

 

 Boquerones en Vinagre

Boquerones en Vinagre

The anchovies have to be deeply washed, getting out both head and bones. Then both sides of the anchovy have to be again washed. Get the water away and prepare in a bowl, the vinegar, the water and the salt stirring well until the salt has dissolved. Then try with one of the anchovy's slices, placing it into the liquid. If it floats right in the middle it means that the mixture of salt and vinegar is well done. If it floats on the surface has too much salt. If it sinks has too much vinegar. Once the mixture is well done, all the anchovies come to the bowl. Then the bowl has to be covered and let into the fridge from 24 to 48 hours.

Before serving them, they have to be washed in cold water, placed in a dish and covered with lots of small pieces of garlic, the chopped parsley and the olive oil.

They also can be served in slices of toast bread with some garlic rubbed on the top

 


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Boquerones en Vinagre The anchovies have to be deeply washed, getting out both head and bones. Then both sides of the anchovy have to be again washed. Get the water away and prepare in a bowl, the vinegar, the water and the salt stirring well until the salt has dissolved. Then try with one of the anchovy's slices, placing it into the liquid. If it floats right in the middle it means that the mixture of salt and vinegar is well done. If it floats on the surface has too much salt. If it sinks has too much vinegar. Once the mixture is well done, all the anchovies come to the bowl. Then the bowl has to be covered and let into the fridge from 24 to 48 hours.

Before serving them, they have to be washed in cold water, placed in a dish and covered with lots of small pieces of garlic, the chopped parsley and the olive oil.

They also can be served in slices of toast bread with some garlic rubbed on the top