If it swims... pair with Manzanilla or Fino
Ingredients
Fresh
anchovies
Rock
Salt
White
wine vinegar
Olive
Oil
Chopped
garlic
fresh
parsley
Directions
Gut and Wash achovies, split into two portions for two styles.
Pickled Anchovies
Layer with salt and white wine vinegar
Leave until white (4 hours approx)
Drain
Add mild Olive Oil and Chopped Garlic & Parsley
Leave 24 hours
Fried Anchovies
Dust in flour suitable for frying
Fry briefly in olive oil on both sides
Serve hot with a squeeze of lemon
Annie B's Spanish Kitchen
,
Vejer de la Frontera
Spain
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
Annie B's Spanish Kitchen
,
Vejer de la Frontera
Spain
Visit Website
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