Pintxos de Boquerones Marinados (Imprimir)
Deliciosos bocados vascos de boquerones marinados sobre pan crujiente con pimientos del piquillo y aceitunas verdes.
# Ingredientes:
→ Anchovy Marinade
01 -
200 g fresh or high-quality white anchovy fillets (boquerones)
02 -
3 tbsp white wine vinegar
03 -
2 tbsp lemon juice
04 -
4 tbsp extra virgin olive oil
05 -
1 garlic clove, thinly sliced
06 -
1 tbsp chopped fresh parsley
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Pintxo Assembly
09 -
1 small baguette, sliced into 12 thin rounds
10 -
2 tbsp olive oil (for brushing)
11 -
6 piquillo peppers (jarred), cut into strips
12 -
12 green olives, pitted
13 -
Fresh parsley leaves, for garnish
14 -
Toothpicks or small skewers
# Instrucciones:
01 -
If using fresh anchovies, rinse and pat dry. In a shallow dish, combine white wine vinegar, lemon juice, olive oil, garlic, parsley, salt, and pepper. Add the anchovies and marinate for 2–4 hours in the refrigerator.
02 -
Lightly toast baguette slices by brushing with olive oil and broiling or grilling until golden.
03 -
Place a strip of piquillo pepper on each baguette slice, followed by a marinated anchovy and a green olive. Secure with a toothpick or skewer.
04 -
Garnish with fresh parsley and serve chilled or at room temperature.
# Notas:
01 -
Boquerones in vinegar are available pre-marinated in many Spanish markets.
02 -
Serve with txakoli or dry fino sherry for a traditional Basque pairing.
03 -
For variety, add a slice of hard-boiled egg or roasted red pepper beneath the anchovy.