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servings
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Ingredients
Wine Pairing
Instructions
Rinse the anchovies under cold water to clean thoroughly. Pat dry. Season the anchovies with salt and set aside for about 15 minutes.
Place the flour on a plate or shallow bowl. Dredge each anchovy through the flour, shaking off any excess.
In a large skillet, heat the olive oil and the chile over high heat. When the olive oil is so hot it is almost smoking (about 400°F/200°C), add the garlic. It will brown quickly, so add the anchovies immediately, carefully placing them in the pan in a single layer. Do not crowd the pan. (It might be necessary to cook them in two or three batches.) After 30 seconds, turn the anchovies with a spatula or a slotted spoon. Fry for 30 seconds more and remove. Arrange the anchovies on a serving plate along with the garlic and chile. Fry the remaining anchovies, adding the parsley in the last moment of cooking.
To serve, pour the parsley oil over all the anchovies. It should be abundant, forming a bed of oil under the anchovies.
|
Ingredients
Wine Pairing
|
Instructions
Rinse the anchovies under cold water to clean thoroughly. Pat dry. Season the anchovies with salt and set aside for about 15 minutes.
Place the flour on a plate or shallow bowl. Dredge each anchovy through the flour, shaking off any excess.
In a large skillet, heat the olive oil and the chile over high heat. When the olive oil is so hot it is almost smoking (about 400°F/200°C), add the garlic. It will brown quickly, so add the anchovies immediately, carefully placing them in the pan in a single layer. Do not crowd the pan. (It might be necessary to cook them in two or three batches.) After 30 seconds, turn the anchovies with a spatula or a slotted spoon. Fry for 30 seconds more and remove. Arrange the anchovies on a serving plate along with the garlic and chile. Fry the remaining anchovies, adding the parsley in the last moment of cooking.
To serve, pour the parsley oil over all the anchovies. It should be abundant, forming a bed of oil under the anchovies.
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