Hello friends and friends of Paulina Kitchen! How are they? Have you seen all the recipes I recommend this week? As of today that of anchovies in vinegar will become one of them .
The Mediterranean cuisine has jewels that are really worth knowing. Sure example are the anchovies in vinegar. Easy and versatile, with many benefits for the organism and conservation capacity, these fish are the ideal snack.
Content table
About the bells in vinegar
What are they?
Boquerón is a small blue fish that fish in the Mediterranean and Atlantic . It appears at the time between April and September.
With the anchovies this traditional very popular lid in Spain is made: the bells in vinegar . It never lacks in the houses who knows how to make them homemade since it is an easy recipe that takes out of any hurry in a frugal meal or is used as an entrance.
Vinegar anchovies are a very appealing food that carries few ingredients and the only thing that takes time is the maceration of fish.
What care should we have when eating buttons in vinegar?
Vinegar anchovies have many benefits but also their consumption must be taken carefully. Because it is a salt water fish that is consumed raw, it contains a bacterium that can be dangerous to health. Vibrio vulnificus is a common bacterium in salt water fish.
It can infect the skin of the person who manipulates fish and can cause diseases when ingested. If this happens, the most common disease is septicemia .
How to accompany the grooves in vinegar?
Because boosters in vinegar are a simple, fast and infallible snack , it is not difficult to think about what to combine them. Let's look at some options.
They are very adaptable tapas so we can serve them with crispy chip potatoes, olives, cheeses or simply with other lids such as brave potatoes, tortillas or empanadas. We can also serve them with a delicious snack like fish balls and ginger .
As for drinks, what I recommend is to combine them with a very cold beer or a white wine . Due to the service temperature and for the pairing in the mouth, I do not recommend combining the grooves in vinegar with red wine.
Vinegar bell recipe
- Yields: 6 people.
- Preparation time : 30 minutes
Ingredients
- 100 ml of vinegar
- 1 kg of anchovies
- 5 garlic cloves
- Extra virgin olive oil cn
- Salt to taste
- Perejil to taste
How to make anchovies in vinegar
- Clean well the grooves pulling the head and thorn to separate the back from the fish.
- Wash each loin without guts and dry well with a cloth. Accommodate next to each other on a dish or source Honda. Cover them with cold water and ice cubes.
- Leave 2 hours in the refrigerator so that they will be bled and are white. Remove from the refrigerator and wash again.
- Cover the anchovies with pure vinegar or use a third of water and two thirds of vinegar.
- Let the anchovies macerate in pure vinegar for 45 minutes or for 3 hours if we do it with diluted vinegar.
- Drain fish again and place in a tupper.
- Cover with oil and freeze for 48 hours. This process will help us avoid Anisakis' risks. Once this time has elapsed, defrost the anchovies.
- Remove the oil. Reserve.
- Accommodate anchovies on a plate or source in an orderly manner.
- Cover with some tablespoons of vinaigrette and sprinkle with more chopped parsley.
Ingredients for vinaigrette
- 2 garlic cloves
- A lunch of chopped parsley very fine
- 4 tablespoons of olive oil
- 2 tablespoons of vinegar
How to keep anchovies
If the anchovies in vinegar are homemade , they can be kept in the refrigerator with a temperature of 3 ° to 5 ° C, for approximately a week. For this they must be stored in a well -closed glass jar and well covered with oil.
In the case of grooves in vinegar marketed, once open, they can be had in the refrigerator between 6 and 9 months. It will also depend on the expiration that appears in the container.
If we want to freeze them after prepared in oil
- Use a tupper suitable for freezer with airtight closure.
- Freeze at -18 ° C to prevent the low temperature from altering the product.
If we want to freeze them in the previous passage
- Use freezer bag with airtight closure.
- Extend film paper on a source.
- After washing the anchovies that were in vinegar, accommodate them on the film.
- Make a layer of anchovies and put on top and parsley chopped.
- Throw a jet of extra virgin olive oil.
- Repeat the layers until you finish with the ingredients.
- Close the film well and put in the bag to freeze.
- Freeze at -18 ° C.
