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Home > Selector Magazine > Food > Miguel Maestre's white and black anchovy skewers
Food

Miguel Maestre's white and black anchovy skewers

Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

Ingredients

  • 10 baby eschallots, peeled*
  • 1 cup water
  • 60ml white wine vinegar
  • 75g caster sugar
  • 10 white anchovies (boquerones)
  • 10 black anchovies
  • 10 skewers
  • Chopped parsley and olive oil, to serve

Method

  1. Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until tender. Drain. Cool.
  2. Lay white anchovies on a work surface. Top with black anchovies and an eschallot.
  3. Roll up, keeping eschallot in middle. Thread onto a skewer.
  4. Sprinkle with parsley, drizzle with olive oil.

Miguel’s tip: To peel eschallots easily, soak in hot water for 5 minutes.

Food
Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

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