A classic dish found in and around bars all over Spain, it has been on the menu at Taberna de Haro since I opened in 1998. Matrimonio has always been one of my favorite plates with a glass or three of bristling and bright Manzanilla.
Ingredients
12 to 16
boquerones/white anchovies
6 to 8
cured anchovies
Handful
anchovy-stuffed green olives
Garnish
drizzle of good extra virgin olive oil and minced parsley
Directions
Assemble on a plate, alternating the boquerones and cured anchovies, and pile the olives to the side. Garnish with a drizzle of good extra virgin olive oil and minced parsley. Serve and enjoy!
Deborah Hansen
,
Taberna de Haro
Brookline
Visit Website
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Deborah Hansen
,
Taberna de Haro
Brookline
Visit Website
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