Recipe: Bermeana-style anchovies
Bermeana-style anchovies are already an emblem of Sagardi's gastronomy. A classic dish that we have been making and cooking at your tables with the freshest product for years. Traditional recipes that have been passed down from generation to generation that reflect our commitment to quality ingredients.
Step by step
- To begin with, clean the anchovies by removing all the innards and gills.
- Secondly, we prepare an ice water bath to bleed them.
- At the end of this time, we dry them with the help of an absorbent paper.
- On the other hand, we are going to prepare the oil in a pot to boil them, heating it to 190º.
- When it reaches this temperature, add the clove of garlic cut into ciselé and the chilli, and leave to fry until they begin to dance without browning.
- Add salt and parsley to the fresh anchovies and put them to the pot of boiling oil without letting the temperature drop.
- Move them around in a circular motion until the colour of the white of the eye indicates that they are well cooked.
- Carefully remove them one by one from the pot... and straight onto the plate!
At Sagardi we like to serve them with cider vinegar to give them that Basque touch that characterises us so much.
On egin !
Ingredients
- 225gr fresh anchovies
- 1 clove of dried purple garlic
- 2gr dried red chilli pepper
- 300ml virgin olive oil
- 5gr chopped fresh parsley
- 20ml cider vinegar
- 10gr semi coarse salt
