Boquerones en Vinagre

If needed, rinse and gently pat dry the Anchovies; remove heads and bones or ask your fishmonger for cleaned fillets so you’re left with flat, even pieces.

In a non-reactive bowl combine White Wine Vinegar and Water in roughly equal parts and dissolve a generous pinch of Sea Salt — taste the brine and adjust so it’s pleasantly salty and tangy.

Place the fillets in a single layer in a shallow dish and pour the brine over them until they are fully submerged; cover and refrigerate for 2–4 hours, or until the flesh turns opaque and firm to the touch.

When cured, drain the fillets and gently rinse them under cold water to remove excess vinegar, then lay them on paper towels and pat dry.

Arrange the cured fillets in a shallow serving dish in overlapping layers and scatter thinly sliced or crushed Garlic over the top, working it between the pieces so the flavor distributes evenly.

Sprinkle chopped Flat-Leaf Parsley over the fillets, then pour enough Extra Virgin Olive Oil to just cover them — this seals the fish and mellows the sharpness of the garlic and vinegar.

Cover and refrigerate for at least 30 minutes to let the flavors marry; they keep well for a couple of days if kept chilled and covered in oil.

Serve chilled or at cool room temperature with crusty bread or toasted baguette slices to soak up the garlicky oil.