As I slowly tasted and enjoyed a wide selection of jamon, Spanish cheeses, olive oils and olives while experiencing Spanish cuisine, I also came across some less known Spanish delicatessen. My Spanish friends were kind enough to show me how to serve them. This is a lovely way to serve marinated, mild white anchovies called Boquerones. It’s a different anchovy then the Italian one, not the salty kind.
Spanish canoes (Barquito de Anchoa)
1 pack of Spanish Boquerones (marinated white anchovies)
(I bought mine – Ortiz brand – in the Spanish store in Costa del sol Restaurant in CT)
Red, green and yellow bell pepper – half of each
½ red onion
2 table spoons of small capers
4 table spoons of your favorite vinaigrette
1 head of romaine hearts (sliced and spread over the serving dish to hold the round canoes in place)
Finely chop red onion and add to peppers. Add capers without a liquid. Add in your favorite vinaigrette and mix together.
Wash endives clean and discard outer leaves. Carefully peel each leave off – cut of the thick white end so they don’t break. Spread endive’s leaves onto a bed of sliced Romaine hearts so they hold in place like a little canoes.
I have added some baby arugula too and sprinkled a little bit of the same vinaigrette on it. (When all canoes are gone, you can add some chopped tomatoes to the party and finish the underneath salad).Take anchovies out of the oil. Carefully spoon little bit of pepper’s mixture into each canoe and garnish with 1 Boquerone per each canoe.
Wine pairing suggestion:
Try delicious Naia from Spanish Rueda with this Spanish appetizer. As you already know, I always reach for the same country of origin wines, when pairing with food. This is definitely match in haven. Naia Verdejo, from the region close to ocean, and delicate marinated anchovies… yummy!