The traditional vinegar anchovy’s recipe is a delight, a typical tapa in all Spanish bars. This is because of its exquisite flavor and its simple but slow preparation. Actually, it is about macerating the anchovies in vinegar for a few hours once they are very clean and finally adding the desired seasoning. But if you don’t know how to do it, it can be a bit tedious at first.
Contents
If you want to learn how to make the famous anchovies in vinegar step by step, follow this recipe, an easy recipe with which you will have an ideal dish to serve as an appetizer on any occasion.
Ingredients to make anchovies in vinegar step by step:
- 500 grams of Anchovies
- 5 garlic cloves
- 1 pinch of salt
- 1 splash of vinegar
- 1 bunch of Parsley
How to make anchovies in vinegar step by step:
- The first step to make these anchovies in vinegar is to clean or ask our fishmonger to clean the anchovies and leave them boneless. It is very important that they are left without the slightest trace of blood or entrails because otherwise they could rot.
- Once the anchovies are clean, put them in a flat dish and cover them with vinegar and salt. If the vinegar is very strong we can dilute it a little with water.
- Let the fish marinate in this vinegar and salt solution in a cool place, preferably in the fridge.
- Immediately we will see that the meat of the anchovies in vinegar, previously reddish, turns white, pearly, due to the action of the vinegar. We let this process develop for about 4 hours or so.
- While the anchovies are macerating in vinegar those hours, we peel and cut the garlic and parsley and introduce them into extra virgin olive oil.
- All that remains is to remove the anchovies from the vinegar and put them in another flat dish.
- Then we cover the anchovies in vinegar step by step with the mixture of oil, garlic and parsley, and let them rest for another hour or so that they take on the flavor of the dressing. And they will be ready to eat and enjoy these anchovies in vinegar.
