Stuffed Anchovies with Spinach, Raisins, and Pine Nuts
Stuffed Anchovies with Spinach, Raisins, and Pine Nuts
Boquerones Rellenos de Espinacas
The subtle sweetness of raisins and the delicate flavor of pine nuts infuse these anchovies with a captivating and distinctive taste. The key to perfection in this dish lies in the carefully crafted batter.
Ingrediënten
Serves 6
- 1 recipe for Batter from Batter-Fried Squid Tentacles
- 1 tablespoon of extra-virgin olive oil
- ¼ pound of fresh spinach
- 2 dozen fresh anchovies meticulously cleaned, deboned, and butterflied
- 2 tablespoons of golden raisins
- 2 tablespoons of pine nuts
- All-purpose flour for coating
- Extra-virgin olive oil for frying
Instructies
- Begin by preparing the batter as directed in step 1 of the recipe.
- In a small skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.
- Add the fresh spinach and sauté, gently stirring, until it wilts down.
- Stir in the golden raisins and pine nuts, continuing to cook and stir until the pine nuts become fragrant and take on a lovely golden hue.
- Fill the cavities of the anchovies with this flavorful mixture, securing them closed with toothpicks.
- Place all-purpose flour in a shallow bowl.
- Heat at least 1/2 inch of extra-virgin olive oil in a large skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tantalizing golden brown in just 60 seconds.
- Reduce the heat to medium.
- Carefully dip each stuffed anchovy into the prepared batter, ensuring a delicate coating, then lightly dredge them in the flour.
- Gently place the coated anchovies in the hot oil.
- Fry the anchovies, turning them once, until they achieve a delightful golden hue.
- Use a slotted spoon to transfer these golden treasures to a paper towel-lined plate, allowing any excess oil to drain.
- Serve these exquisite tapas while they are still hot, savoring the enticing combination of spinach, raisins, and pine nuts infused in the tender anchovies.
