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Monday, February 20, 2012

BARRIL, WITH 15TH C ANCHOVIES FROM A BARREL RECIPE

Barrel End
Photo from: Craftsman1

OCast varril, Eng barrel, cask, keg. It was used to store water, wine, ale and other liquids as well as salted meat and fish, olives and olive oil.  See cañada, azacán, and vasija. [Baena. 1993:687:56:781; and Gázquez. Cocina. 2002:41]


ANCHOVIES FROM A BARREL RECIPE ADAPTED FROM NOLA SAYTON EN CAÇUELA #lxv-1

Ingredients

*2 ½ lb salted anchovies
1 tsp freshly ground pepper
2 garlic cloves mashed
½ c raisins chopped and seeds removed
½ c almonds blanched, skinned and chopped
½ c pine nuts
1 tbsp fresh basil chopped
barrels of fishes
Photo by: jiformales
1 tbsp fresh parsley chopped
2 tbsp capers
2 tbsp virgin olive oil
1 c dry white wine

Preparation

Nola instructs that the head should be removed the head and any black intestines as these make anchovies bitter. If buying salted anchovies from a barrel this will be done. Wash each one well in cold water. Open the insides and remove the backbone. Remove the tail and residual skin. Soak them in cold water for three hours, changing it often.  Rinse anchovies one more time and pat dry with paper towels. Mix all the ingredients together and put them in a pot to simmer on a burner. Turn them from time to time until the smell of raw fish disappears.

*Nola’s recipe is for anchovies. Herrings or sardines could be used instead.

2 comments:

  1. I don't understand if the anchovies should simmer together with the other ingredients, because the first part (removing the spine and soaking them in cold water) is quite similar to the "boquerones en vinagre", and the "barrel" suggest a kind of preservation of the raw fish.

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  2. Yes, Nola clearly states to simmer the anchovies with the other ingredients after cleaning them. The first part sounds as if the anchovies fresh out of the sea during the Middle Ages were not as clean as they are today. In the tins we do not see the head etc. thus the preliminary care would be less than in Nola's day.

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