Last week I bought a package of white anchovies from Hooked Halifax. I had been searching for these for a long time and was so happy to finally get my hands on them. White anchovies (also known as boquerones) are deboned and marinated in a vinegar and olive oil solution. Slightly sweet with a delicate vinegar edge to them, they’re silky smooth, ultra tender and are white due to the oil and vinegar pickling process. These little guys are delicious on their own and perfect in a salad, on toast, deep-fried with garlic, and even on potato chips! In Spain, they’re served in bars as tapas.
Serves 2 to 4
white anchovies
4 or 6 cherry tomatoes
1 clove of garlic, cut in half
1 to 2 tablespoons sun-dried tomatoes, chopped
3 to 4 kalamata olives, pitted and chopped
olive oil
sea salt and freshly ground black pepper
fresh bread, sliced
Cut tomatoes into quarters and remove seeds (use your fingers or knife). Chop quartered tomatoes and place in a small bowl. Add sun-dried tomatoes, olives and a splash of olive oil. Stir to combine and season. Grill or toast bread slices. Rub garlic halves over warm bread. Spoon tomato mixture over slices and top with anchovy fillets.
