I like to visit Astrid's kitchen and see these little wonders that prepares, both sweet and salt, which always leave you wanting more.
In Cantabria the anchovies anchovy is called, is one of the peculiarities of the fish, in general, the homeland will, it is not known with the same name as in the rest of Spain.
These anchovies stuffed with caramelized onions and peppers have a special flavor that I recommend that ye do. I prepared my husband and three for three for me and we knew a little but not very short and once you've proven you can not stop.
WANTED:
- anchovies fresh and clean, open to the back without a thorn.
- piquillo peppers.
- Onion, will vary depending on the amount of anchovies that you prepare. I used a large one.
- Cognac. The original recipe uses Porto but I did not.
- Flour.
- Egg.
- Oil.
- Salt
WE DO:
First onion confit. For this finely chop the onion into strips.
In a skillet heat a drizzle of olive oil and add the onion over high heat for about five minutes watching that we are not burning. After this time turning down the heat and add a splash of brandy and a tablespoon of sugar and let it do a low heat for twenty minutes or until onion is lightly brown.
If you want you can add a splash of balsamic vinegar which gives a special taste.
tuning Leaving onion and assemble the skewers.
This all salted anchovies and put half on a flat surface. Anchovy on each place a piece of pepper and caramelized onions on it. Cover with the anchovies that we booked and we formed the skewer.
formed Once all the skewers coated in hot oil and leave them on a paper towel to lose fat.
Cut the bread and put an anchovy on each piece y. .. enjoy.
I hope you enjoy as much as us.
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