Sevillian Anchovy Boats Recipe - Cooking Index
Sevillian Anchovy Boats Recipe - Cooking Index
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| (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 / 3.3oz | Flour |
| 1 | Egg | |
| 2 tablespoons | 30ml | Milk |
| 2 tablespoons | 30ml | Olive oil |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
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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