Spanish Tempranillo Red Wine

Anchovies and Marinated Zucchini

Spanish tapa recipes from SpainDownload recipe PDF.

Try this tasty tapas recipe with Tapeña Rosé.

Makes 14 - 18 pieces

2 medium Zucchini
1 tsp salt
1 Tbsp sherry vinegar
1 tsp lemon juice
5 peppercorns, crushed
1/4 cup toasted almonds
Packaged anchovies cut into 1 1/2" pieces

Cut zucchini into 1/4" slices in a sharp diagonal shape. Lay them on a stack of three paper towels and cover them with salt. Press three more paper towels on top of them and place them between 2 plates. Let them rest for 20 minutes, the paper towels will be moist.

Still between the plates, microwave them on high for 5 - 6 minutes, uncover and remove to a non-reactive container.

Whisk vinegar, lemon juice, and peppercorns.

When zucchini has cooled, cover with the marinade and refrigerate for at least 30 minutes.

Before serving, top each slice of Zucchini with an anchovy and an almond and arrange on a platter.

See all tapas recipes.


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