Anchovies in vinegar recipe index
Blessed anchovies in vinegar… what a simple and perfect delicacy! There are many ways to prepare them, but the secret is in the balance: the right amount of vinegar, the thickness of the anchovies and a couple of little tricks that I will tell you in this recipe.
And, as I always say, the most important thing: a good raw material.
This recipe for anchovies in vinegar is one of those that take me back home, to my mother’s kitchen -or maybe my great-grandmother’s-, because it comes from a family of fishmongers. I have learned to make them exactly as she did: with patience, with care and with simple but quality ingredients.
At home we prepare them many times as an appetizer or starter, and they always fly off the plate. If you have never made them at home, try my version of the traditional anchovies in vinegar: they are white, tender, with a balanced flavor and a soft touch that makes them irresistible.
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Video recipe of anchovies in vinegar
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Recipe information
Preparation time: 30 minutes (cleaning) + 1 hour on ice
Maceration time: 24 hours in the refrigerator
Total time: 1 hour 30 minutes + 24 hours of resting time
Difficulty: Easy
Category: Fish / Appetizer
Origin: Mediterranean
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Ingredients
1 kg large fresh anchovies
Cold water
Ice
White wine vinegar
Salt
Extra virgin olive oil
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How to make anchovies in vinegar step by step
Cleaning:
Remove the head and guts of the anchovies. With your finger, follow the central spine to the end, break it and remove it, leaving the tail of the anchovy.Soaking:
Place the clean anchovies in a bowl with water and ice. Let them rest for an hour so that they release all the blood.Washing:
After this time, wash them one by one under the tap until they are completely clean.Marinating:
In a deep tray with a lid, place the anchovies in layers. Between layers, add salt and vinegar. At the end, we cover them completely with vinegar.Rest:
Cover and let macerate in the refrigerator for 24 hours.Completion:
Once the time has elapsed, remove them from the vinegar, remove the tails and any side strands they may have.
Place them on a tray and cover them with extra virgin olive oil.Ready to enjoy! You can serve them as they are or with some crusty bread.
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Tricks for anchovies in vinegar
If you want to give them a touch of flavor, you can add garlic and chopped parsley just before serving.
For a whiter, brighter color, be sure to use very fresh anchovies and keep them well chilled throughout the process.
If you use strong vinegar, you can reduce it with a little water so that it is not too acidic.
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Variants of anchovies in vinegar
Anchovies in vinegar with garlic and parsley
Anchovies in vinegar with bay leaf or pepper
Anchovies with apple cider vinegar
Anchovies with a touch of nuts or aromatic herbs
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