Inspired by a dish available at Despana, a Spanish foods store and cafe (408 Broome St.) in New York. Available at specialty food stores or online, boquerones are vinegar-cured anchovies and a traditional delicacy of Spain. This pintxo is simple yet exceptionally flavorful.
Makes 12 servings
French baguette or other white, crusty bread, cut into 1/2-inch slices
24 boquerones (to prepare your own, see recipe below)
2 small tomatoes, each sliced into 6 wedges
Layer one slice of bread with one wedge tomato and two boquerones. Top with a drizzle of olive oil or white vinegar.
Many like to eat boquerones marinated with garlic and parsley. Native Catalonian Chef Marc Vidal from Boqueria in New York recalls watching his mother clean boquerones. "I remember my mouth watering," he told me. "Heaven."
7 ounces boquerones, packaged
2 to 3 garlic cloves, minced
1/4 cup finely chopped parsley
High-quality white vinegar
Drain the packaging vinegar and add enough vinegar to barely cover the boquerones. Add chopped garlic and parsley on top of the boquerones and let marinate at least 10 minutes.
Serve on their own with toothpicks or use in prepared pintxos like the one above.