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Sevillian Anchovy Boats

The filling should be added no more than an hour before serving. There is a variety of cold foods suitable for fillings. Some suggestions are red caviar; anchovy with chopped hard-boiled egg; chopped chicken with mayonnaise; chopped tuna with mayonnaise and minced green olives; fish, fresh or canned, with mayonnaise and capers; cold vegetable salad with chopped cured ham.

Cuisine: Spanish
Courses: Starters and appetizers
Serves: 30 people

Recipe Ingredients

  (barcos de anchoas a la sevillana)
2   Pimiento - - (small cans)
1   Hard-boiled egg yolk - mashed
  Ground black pepper - to taste
2   Rolled anchovies - liquid reserved
  Raw rice - for baking tarts
  Empanadilla Dough
1 1/2 cups 93g / 3.3ozFlour
1   Egg
2 tablespoons 30mlMilk
2 tablespoons 30mlOlive oil
1 teaspoon 5mlBaking powder
1 teaspoon 5mlSalt

Recipe Instructions

Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

Preheat oven to 375F. Roll out dough, form small boats, prick bottoms in 2 or 3 places with a knife. Fill boats with raw rice to make them keep their hollow shape during baking. Bake in 375F oven for about 10 minutes or until firm. Discard rice.

Shortly before serving, dice pimiento, soak it in the liquid from the cans of anchovy and season it with ground black pepper. Fill boats with the pimiento, sprinkle tops with a little mashed yolk of hard-boiled egg, and decorate with rolled anchovy.

Source:
Barbara Norman

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