The following recipe is from the July 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Are there certain items that you see on a menu and just cannot resist ordering? For me one of those ingredients is white anchovies, they are one of my most favorite things to eat and I don't think I have ever passed them up if they are being served. White anchovies have absolutely nothing to do with those hairy brown canned filets that so many people are horrified by. Known as boquerones in Spain, they are delicately preserved in a mix of vinegar, olive oil, and salt. They are fleshy and fresh tasting and a perfect partner for a cocktail or a glass of wine.
This recipe for Fire-Roasted Peppers with Boquerones from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer incorporates another of my must order items, crostini. Give me a toasty slice of baguette with any type of topping and I'm happy; top that slice of bread with a white anchovy or two and I'm in heaven.
You can find white anchovies in jars or Cryovac packages in most fancy food shops. To ensure that they stay tasty for a few weeks, simply drain them and repack them in a jar with some good olive oil and fresh parsley.
Advertisement will not be printed.