Recipe: Pintxo De Boquerones Y Tomate (Anchovies And Tomato) From the Kitchen Window column

Pintxo De Boquerones Y Tomate (Anchovies And Tomato)

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.

Eve Turow for NPR
Pintxo De Boquerones Y Tomate (Anchovies And Tomato)
Eve Turow for NPR

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

Olive oil

White vinegar

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."

Eve Turow for NPR
Boquerones, or vinegar-cured anchovies with garlic and parsley
Eve Turow for NPR

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.