Hola: Hoy os proponemos un aperitivo típico de la Dieta Mediterránea pero con un toque más picante, para los más valientes! El Ajo Castaño es el que más intensidad de sabor tiene de todas las variedades que hay y no suele ser muy conocido, así que os animamos a que lo probéis y que nos […]
30 min
4 pax
Easy
Peel the garlic cloves and cut them into long strips.
We slice the chilies into thin slices.
We chop the parsley leaves.
In a frying pan over medium heat, add a drizzle of olive oil and, when it's warm, add the garlic and chili. Once they start to brown, remove them from the heat.
FINISHED DISH:
On a plate or a flat tray, we place the anchovies in different ways: rolled up, gathered, stretched out….
On each one, we place the garlic strips and the chili slices. We dress it with the same oil.
Finally, we sprinkle the chopped parsley over our dish and onto the table!
– We can use marinated anchovies or prepare them ourselves at home. To do this, we'll buy fresh anchovies, scale them, and remove the backbone. Once thoroughly cleaned, we'll wash them lightly with cold water, dry them one by one with a cloth, and place them in a container to freeze for at least 72 hours; this will prevent anisakis.
After this time, and once thawed, we will stretch them out and cover them with vinegar or a solution of 1 part vinegar to 3 parts water. We let them rest for 40 minutes and then drain them.
– We can season the anchovies with a few drops of lime juice and a little zest; this will give the dish a fresh flavor and change the typical taste of the anchovies.
