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Serves: 4
This recipe was shared with me by CindyDella Monica, owner of Cheese Central in downtown Lodi. It showcases the diversity of how to enjoy delicious Boquerones. It makes an exotic appetizer to enjoy with our Sparkling Albariño for the holidays!
Ingredients
- 10–12 Boquerones (marinated white anchovies)
- 1 orange, zest removed in wide strips, orange halved
- 4 garlic cloves, smashed
- ⅓ C Castelvetrano olives, smashed, pitted, torn
- ¼ C extra-virgin olive oil
- Kosher salt
- 1 T sherry vinegar or red wine vinegar
- ½ small red onion, thinly sliced
- Flaky sea salt
- Freshly ground black pepper
- Country-style bread, toasted (for serving)
Instructions
- Arrange Boquerones, on a medium plate.
- Heat wide orange zest strips, garlic cloves, olives, and olive oil in a small saucepan over medium-low, shaking pan occasionally, until orange zest is curled up and crisp at edges, garlic is barely golden, and oil is gently sizzling, 8–10 minutes.
- Season with kosher salt.
- Pour oil mixture over Boquerones.
- Squeeze juice of 1 orange half over; reserve remaining orange half for another use.
- Drizzle 1 Tbsp. sherry vinegar or red wine vinegar over.
- Scatter ½ small red onion, thinly sliced, on top and season with flaky sea salt and freshly ground black pepper.
- Serve with country-style bread, toasted, alongside.
Notes
Boquerones are marinated white anchovies and are not as salty as the anchovies one might imagine. The are a beloved appetizer enjoyed all throughout Spain served in a shallow bowl with toothpicks!
Honestly, the Boquerones by themselves are so delicious you can just devour them as is!
The burnt edges of the citrus add a unique flavor combined with the olives and browned garlic…yum! I added a round of Cypress Grove Meyer Lemon & Honey goat cheese in the middle of the platter and it was a great addition!
