|
By Katie O'Neill
Boquerones en vinagre
½ kg very fresh boquerones (fresh, uncured
anchovies)
½ litre white wine vinegar
125 ml extra virgin olive oil
2 tablespoons fresh minced parsley
2 garlic cloves, peeled and chopped
Clean the fish well, removing the head and the spine,
as well as the tails and the insides. (Occasionally you will find
the fish already cleaned at the market, just be sure it is fresh.)
Once cleaned, place the fish in a dish and cover with vinegar. Leave,
covered, in the refrigerator for at least six hours. Drain off the
vinegar, then dress them with a bit of salt, olive oil, and vinegar,
and the garlic and parsley. Can be served immediately with fresh
crusty bread on the side, or can be stored, covered, in the refrigerator
for up to three days.
Ensalada de pimientos asados
(Roasted
red pepper salad)
3 thick-fleshed red bell peppers
½ onion, peeled
extra virgin olive oil, wine vinegar, and salt
Roast the red peppers: wash and dry well, and poke
once with a fork. Place in an oiled shallow baking dish and bake,
uncovered, at medium high for an hour or so, until the peppers
are
very tender when pierced with a fork. This is best done early in
the day or the day before, but if you have a microwave you can
speed
up the process (though best flavour is acquired in the oven or
over hot coals, if you have them). Place the clean, dry peppers
on the
rotating dish in the microwave , poke each once, and microwave
on high for about ten to fifteen minutes. Check the peppers occasionally
and turn if necessary so all sides cook evenly. They are done
when
tender. When the peppers are done, grate the onion and add to them,
then dress with a sprinkling of salt, olive oil, and vinegar
(use
approximately equal parts of oil and vinegar). Let the flavours
develop for at least a few hours in the refrigerator. Serve chilled
or at
room temperature with plenty of good crusty bread. (If you like
garlic, you can also finely chop a couple cloves of garlic and
add
to the mixture.)
top of page
|
