Boquerones en vinagre (recipe)
| Boquerones en vinagre (recipe) | |
|---|---|
| Name | Boquerones en vinagre |
| Ingredients | Anchovy • White vinegar • Garlic cloves • Fresh Italian parsley • Sea salt |
| Cooktime (in hours) | 24.66666667 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 25.66666667 |
| Keto friendliness | Keto friendly |
| Calories | 240.4 |
| Fat | 11 |
| Protein | 32.9 |
| Carbohydrate | 0.5 |
| Fiber | 0 |
| Net carbohydrates | 0.5 |
| Sugar | 0 |
| Saturated fat | 2.5 |
| Cholesterol (mg) | 96.4 |
| Sodium | 4159.8 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Boquerones en vinagre (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Clean the anchovies/boquerones under water. Get rid of the heads and open the clean anchovies/boquerones as if they were books. Get rid of the insides of the fish and after rinsing them, place them in in a deep tray.
- Once you have the tray covered with \open book\ fish, sprinkle some sea salt and cover them with the white vinegar.
- Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours.
- Once the macerating is done, cut a couple of cloves of garlic in really thin slices (it depends a lot on how much fish you have and how much you like garlic). Put aside.
- Chop parsley in really small pieces.
- Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray.
- Once they are arranged sprinkle the cut garlic and the parsley over the fish.
- Cover with good Spanish virgin olive oil.
- Enjoy with white wine and Italian bread or a baguette.
- The prep time varies depending on your fish cleaning and cutting skill.
Food tags
European, Very Low Carbs, High Protein, High In...
Boquerones en vinagre (recipe) details:
Time:
Prep Time in Hours and Mins:19H
"
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Contributors: Prab R. Tumpati, MD
