Spain & The World Table - Anchovy & Pepper Bocadillos

In this recipe, adapted from the book Spain & The World Table (which I am working on for this section of Potential Gold), we will be continuing the work on Tapas.  The post below this is the starting point.

This post will be focusing on making an Anchovy and Pepper Bocadillo as well as the preparation of the anchovies for both posts.

Below - Limor is prepping the ingredients for a vinaigrette which will season this Anchovy & Pepper Bocadillo - NOT TO BE CONFUSED w/ the Anchovy & PISTO Bocadillo below.

Any fine vinaigrette will work.  Focus on the use of Sherry Vinegar and lemon juice as your acid.  You can see that there is a good amount of shallot and garlic in this particular vinaigrette.

Below you can see the ingredients needed for this Bocadillo (which I translated to toast point or crostini).

You will need some fire-roasted red peppers, fresh green peppers, a lot of chopped garlic and a bag of Lays Classic potato chips.

Mince the garlic and cut both peppers into strips.  

In a saute pan, add two to three tablespoons of good olive oil and start sauteing the garlic.  Add the roasted red peppers.  When an amazing aroma develops, remove the garlic and red peppers and add the green peppers to the now-seasoned oil.  Saute the green peppers until they have cooked down, reducing the heat of the pan so nothing burns.  Once cooked, remove the peppers from the pan into a bowl, saving the oil that the peppers were cooked with in the same bowl as the green peppers.

ANCHOVIES -

Below are the two types of anchovies I used for these Bocadillos.  Directly below are the salted anchovies and below that are the Boquerones.

For the salted anchovy, I just washed them gently in cold water and then let them sit in a bowl of half water and half sherry vinegar.

I purchased these Boquerones from Whole Foods Market but they are easy to make if you have your hands on fresh anchovy.  To make them, just clean the anchovy and fillet it.  Let the anchovy soak in half water and half white wine vinegar over night.  Remove the liquids the next day, taste a piece and if salt is needed (not always), add salt and cover with olive oil, fresh sliced garlic and fresh chopped parsley.

For these that I bought, I just rinse them and pat them dry.  I did sprinkle a touch of Sherry Vinegar on these as well.

Look for the post above this in the next few days for how all these yummy ingredients finally come together...

Comments

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