Cooking time: 1 hour
Gut and Wash achovies, split into two portions for two styles.
Layer with salt and white wine vinegar
Leave until white (4 hours approx)
Add mild Olive Oil and Chopped Garlic & Parsley
Leave 24 hours
Dust in flour suitable for frying
Fry briefly in olive oil on both sides
Serve hot with a squeeze of lemon
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.