- 32 Anchovies from Cantabrian (Engraulis encrasicolus).
- 3 Garlic cloves.
- 1 Parsley sprig.
- Cayenne pepper.
- 150 ml. Virgin olive oil.
- 150 ml. Mild olive oil, 0, 4º.
- 25 ml. Sherry or white wine.
Preheat the oven to 392ºF. Clean the anchovies and remove the head and entrails, wash under cold running water. Remove the central bone in a way that the loins do not separate, season to taste. Pour olive oil, wine, garlic cloves and parsley in a Magefesa Mixto blender jar and start beating with the set of mixing beaters place at the very bottom of the jar. When we see that the oil emulsifies with garlic, raise the beater slowly until we get a cream similar to light mayonnaise. Set the anchovies open in a clay pot with a bit of oil on the bottom to prevent them from sticking. Pour the emulsion over the anchovies, add cayenne pepper to taste. Bake to 356ºF for 10 minutes and serve in the same pot recently baked.
Anchovies are also known in Spain as boquerón, depending on the province or the way they are eaten. It is a small blue fish with high gastronomic value.