Mom and I made a bunch of tapas today. It was exhausting. But now I have a bunch of recipes for here! We used The Best 100 Tapas by Esperanza Luca De Tena as our guide, but we didn’t really follow any of the recipes precisely. So here is our interpretation.
10–15 white anchovies (we used Wild Planet), which I believe had 12 in the tin)
1/3 cup red wine vinegar
1 tsp table salt
1 Tbsp granulated sugar
2 Tbsp chopped parsley
1 Tbsp chopped tarragon
1/2 cup olive oil
1 bay leaf
freshly ground black pepper
Remove the spines from the anchovies using the tip of a knife. Try to keep them as intact as you can, but it’s okay if they fall apart a bit (see the photo at the top of this post). Place in a bowl.
Combine vinegar, salt, sugar, parsley, and tarragon. Whisk in the olive oil and add the bay leaf. Pour mixture over anchovies. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24.
Cut 1/2″ slices of the baguette. Lightly toast bread (mostly just to get it warm). Remove bay leaf from mixture. Spoon some liquid over the bread, then lay anchovy pieces on top. Drizzle some more liquid and grind pepper on top.