Spanish tapas duo: piquillos & boquerones


For 4 people.

Preparation: 20 min.

Cooking: 3 min.

Wait: 2 hrs.

  • 500 g mini piquillo peppers
  • 10 cl olive oil
  • 200 g of fresh cheese (bush, goat…)
  • Olive oil
  • Chopped parsley
  • For the broth:
  • 25 cl dry white wine
  • 25 cl wine vinegar
  • 6 peppercorns
  • 3 cloves
  • 3 juniper berries
  • 1 tsp. dried oregano
  • Coarse salt, freshly ground pepper

Steps :

Cut the head of the peppers, hollow out and seed them without piercing them. Put all the broth ingredients in a saucepan, with a spoonful of coarse salt. Bring to a boil, then lower the heat and immerse the peppers for 3 min.

Drain them, then let them dry on a cloth upside down for at least 2 hours.

Fill the peppers with the cheese, place them in a small bowl, sprinkle them with a drizzle of olive oil and garnish with chopped parsley.


For 6 persons.

Preparation 40 min.

Wait: 4 hours minimum + 2 days.

  • 500 g fresh anchovies
  • 2 whole garlic cloves
  • 2 pressed garlic cloves
  • 1 bunch chopped parsley
  • 25 cl colorless alcohol vinegar
  • 2 tsp. coarse salt
  • Olive oil

Steps :

Cut off the head of the anchovies, then cut them lengthwise. Empty them and remove the central edge. Rinse the fish thoroughly and place them in a bowl made of non-oxidizable material (traditionally a ceramic or terracotta bowl).

Melt the coarse salt in the vinegar. Cover the anchovies. Cover the bowl of anchovies with cellophane. Place in the refrigerator for at least 4 h (max. 24 h).

Discard the vinegar and rinse the anchovies with plenty of water. Wipe them one by one with a clean cloth or paper towel.

Stack the anchovies by layer in a dish, skin side down. Between each layer, pour olive oil, garlic and parsley. Cover with olive oil. Place in the fridge for at least 2 days.

Enjoy on toast.

By Sarah Vasseghi

TAPAS MALLORCA - Recette espagnole (July 2020)

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