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Did you know that eating pickled anchovies gives you an extra dose of omega 3 fatty acids? Thanks to these fats, we strengthen our neurons and keep the heart healthy and protected.
As you can see, in addition to having a delicious pint, this recipe by Carlos Arginiano brings us many advantages. Do you dare to try it at home? We tell you step by step.
The marinated anchovies recipe This is an ideal option for anyone with cholesterol and / or diabetes thanks to omega 3. These fats are essential in the diet of pregnant women for the proper development of the fetus and also prevent cognitive impairment or Alzheimer’s disease.
Carlos Arginiano shows us step by step to prepare this healthy and delicious recipe:
Ingredients (4 people)
- ½ k fresh anchovies
- 350 ml of apple cider vinegar
- 500 ml of water
- 1 clove garlic
- Extra virgin olive oil
Preparation of the recipe for marinated anchovies by Carlos Arginiano
Clean the anchovies, removal of the head, intestines and central spine.
Introduce the fillets in a bowl of water and a few ice cubes. Let them rest for 15 minutes. In this way, traces of blood will be removed.
Take them out and blow them up over a wide fountain. Pour vinegar and water and enter them in Refrigerator during 4 hours At the very least.
Remove the anchovies, dry and place in 4 containers. Peel and cut the tooth Garlic and sprinkle over the anchovies. Cover them with olive oil, cover them with kitchen foil and Freeze them for at least 24 hours at -20º Celsius.
While eating, thaw them in the refrigerator. Serve and garnish portions with a little parsley leaves.
Anisakis is a parasite that can be found in fish such as cod or anchovies and in cephalopods such as squid or octopuses.
It causes digestive or allergic problems and its symptoms usually appear quickly (within the first 12 hours after ingestion).
To avoid any poisoning For anisaks, it is best to freeze anchovies before marinating them or even after putting them in butter. At least, for 24 hours at a temperature below -20º Celsius.
Interesting facts about anchovies
Anchovy, Aladroc or Bocarte (Engraulis encrasicolus) is a blue fish that reaches 15-20 cm in length in its adult size.
Depending on where you consume it, they will call it one way or another. For example, in part of the Cantabrian coast it is known as “anchoa” and in another part as “bocarte”. It is called ‘boquerón’ along the entire Mediterranean coast and Andalusia.
In Italy, it is also a widely consumed fish, especially as an ingredient in pizzas and pasta sauces such as Putanesca.
Anchovies, mainly are consumed in three different ways: fried in olive oil and pre – pounded in wheat flour, marinated in vinegar, salt, garlic, parsley and olive oil, or as semi – preserved in olive oil, pre – dried in salting.
They are very tasty in all respects. Do you dare to try each of them? Then we leave you a series of recipes that we know you will like with anchovies as the main characters.
3 recipes for anchovies that you will like (note)
1. Fried anchovies with salad
Carlos Arginiano prepares fried anchovies with garlic and hot pepper and accompanies them with a salad of lettuce and onions. Simple and delicious dish.
Step by step from the recipe for fried anchovies
2. Scrambled eggs with anchovies with cherry tomatoes
Karlos Arguiñano presents this mixed with anchovies with cherry tomatoes (scrambled eggs or scrambled eggs), a recipe typical of the cuisine of our country and ideal for breakfast or dinner lightly but with pleasure.
Step by step recipe for scrambled eggs with anchovies with cherry tomatoes
3. Anchovy and apricot salad
This anchovy and apricot salad is an ideal recipe for children, prepared by Amaya Urdangarin. Keep going and try!
Step by step the salad of apricots and anchovies
See more recipes with low cholesterol
See more recipes for diabetics
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David from 55000 Recipes