Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until tender. Drain. Cool. Lay white anchovies on a work surface. Top with black anchovies and an eschallot. Roll up, keeping eschallot in middle. Thread onto a skewer. 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 SHARE