House-Cured Anchovies (aka Boquerones)
Courtesy of Wild Greens and Sardines
Ingredients
-
For anchovies
- 1/2 pound fresh anchovies
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- sea salt and freshly ground black pepper to taste
- pinch of red pepper flakes
- 1 clove of garlic, thinly sliced
- 3 bell peppers (red, orange, yellow)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove grated
- sea salt and black pepper to taste
- leaves of few sprigs of thyme
For Red Bell Peppers
Preparation
Clean each anchovy by gutting and removing the gills, backbone, head, and tail. Rinse and pat dry. Slice into two fillets. Repeat with the remaining anchovies. Place the filleted anchovies in a shallow non-reactive shallow bowl or container. Mix together the remaining ingredients. Pour the marinade over the anchovies. Refrigerate for at least four hours or up to 48 hours.
Roast the whole peppers on an open flame (or your gas range or bbq), turning every few minutes, until charred on all sides. Place the peppers in a paper bag for 10 to 15 minutes (to help loosen the skins). With a chef’s knife, scrape the charred skin (don’t worry if a few charred bits stick). Remove the seeds, and slice into roughly 1/2 to 3/4 inch strips. Place the peppers into a non-reactive bowl or glass jar.
Whisk the remaining marinade ingredients together. Pour the marinade over the bell peppers and refrigerate a few hours or overnight. The longer the red peppers marinate, the more flavor they will have. Bring to room temperature before serving.
Serve the anchovies on grilled/toasted bread, with roasted marinated bell peppers and a sprig of parsley.
