Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Thursday, September 6, 2012
Spanish style pickled anchovies
Ingredients
12 fresh anchovies
1 cup of white vinegar
1 glass of white wine
1 glass of water
1/2 glass of 'extra virgin olive oil
10 black peppercorns
3 bay leaf
1 carrot
1 small onion
1 medium leek
2 cloves of garlic
salt flakes
Introduction
"Escabeche" is the Spanish version for pickle. Originally a method of the Arab civilization to preserve food, now proposed as a way to enjoy healthy and fresh vegetables, fish and gamy meat in particular. A perfect appetizer for the last few weeks of heat.
Clean the fresh anchovies by removing the head and pulling out the spine leaving possibly the two fillets entire, and the tail attached.
Bring to boil the vinegar, wine, water and oil along with two cloves of garlic, a few peppercorns and bay leaf. Let simmer a couple of minutes and add the vegetables cut into matchstick. For carrots if you can, help yourself with the mandolin. After half a minute add the fresh anchovies, turn off the heat and cover. When at room temperature, put everything in the fridge and let stand at least 12 hours.Serve the crispy anchovies with its veg and some salt’s flakes.
Comments (9)
Bellissima!
Cavoli che bella tecnica!!!
ho fatto anche io le alici marinate sott’aceto ieri sera ma con un’altra tecnica, speriamo che vengano belle e buone come la tua!
Tesoro, non so come le hai fatte tu, ma conosciendo la tua mano……..saranno buonissime!!!
Immagino venga da lì il termine scapece usato in Italia… Bellissimo piatto!
Brava! da li che viene, lo stavo per scrivere nell’articolo. Grazie e salutoni
ma dai, questa è la versione “safe” delle alici marinate, che adoro, e che non faccio mai, per paura dell’anisakis (salvo mangiarle da mia suocera, in fondo di qualcosa si deve pur morire
Grazie mille, non solo per Salutiamoci ma proprio a titolo personale è una ricetta che farò prestissimo
Grazie bella! mi fà piacere, e complimenti a voi!!!
fantastica questa ricetta! super super semplice, non si può sbagliare, grazie!!
Idea meravigliosa e mai provata … davvero originale! Te la copio subito!!!
jejeje! Grazie bella. Copia pure….io ti copierò lo polpette di bulgur !