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Boquerones<br />
No cookbook would be complete without mention of these<br />
amazing little treats. Though taken from the same animal, they<br />
bear little resemblance to the canned anchovies of infamy.<br />
Boquerones<br />
Crackers<br />
Optional<br />
Roasted peppers<br />
Boquerones (pronounced bo-care-o’-nace) are<br />
anchovies that have been treated the way these<br />
divine little creatures should be—with love,<br />
respect, vinegar and olive oil.<br />
You’ll need to find a high-end or Spanish or<br />
Italian deli to procure these, and they can be<br />
quite expensive. But the burst of flavor in your<br />
mouth is just exquisite. We have been known to<br />
require a trip back into the deli when a small<br />
amount bought for a party failed to make it out of<br />
the parking lot.<br />
Arrange the fish in the center of a plate, with<br />
crackers around them. Serve.<br />
Roasted peppers (page 86) are a nice accompaniment.<br />
Serves 12 per pound<br />
Serving time: 5 minutes<br />
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