Spanish pantry staples
“If you want to try your hand at Spanish cooking, here’s a guide to ingredients you’ll encounter.
Anchovies: Since Roman times, the Spanish have been salt-curing fish, especially anchovies. They are often used for tapas, stuffed into olives or mixed with piquillo peppers. If some oil-packed varieties seem too salty, you can soak them in milk for about 30 minutes, then drain and rinse them, and toss with a little olive oil. The mild-tasting white Spanish anchovies called boquerones are cured in vinegar rather than salt.”
Source: More information in English / Mas informacíon en Ingles
Fuente Traducido: usando Google o Altavista/Babel Fish
Posted on:
November 29th, 2006
Fuente Traducido: usando Google o Altavista/Babel Fish
Curation from Tomás
Filed Under: 1. Hispanic News, Food
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