My first tasting of Cogollos con Anchoas (pronounced co-goy-os) was on a tapas cookery class we (husband and I) did in Iznajar, Cordoba province. Our stay at the fabulous, rustic Finca las Encinas included a cooking class - we came back with recipes of all the tapas we´d made in class and Nick, who likes a good flame, has been perfecting the dish ever since.
Every time friends come round he´s there with his precisely measured ingredients (he trained as an engineer) all prepared to make the sauce. Then when required he produces a wild and exhilarating flame when tossing the vinegar in, then pours it steaming over those unsuspecting little gem lettuces and watches them wilt - what a joy to see him perfecting a dish, from afar. And sampling it too of course is far less exciting but worth the spectacle.
If you´re saying I don´t like anchovies they´re too salty, I once agreed, but done like this all the saltiness is removed and it´s finger-lickingly (and messily) good. A real - not too often - easy treat.
Cogollos waiting to be drizzled
Cogollos con Anchoas y Ajo Frito Recipe
4 little gem lettuces
3 garlic cloves, sliced very thinly
6 tbsp extra virgen olive oil
salt and pepper
2 tbsp white wine vinegar
Anchovies, tin of, 16 pieces needed
This is really quick last minute tapas to throw together, if you don´t mind the flash of flames! Cut the lettuce into four quarters, lay an anchovy over each. Quickly sauté the garlic in very hot oil until golden brown.
Season with salt and pepper remove from the heat, add the vinegar which should flame-up (not too important if it doesn´t, but pretty impressive when it does!)
Quickly pour over the lettuce and anchovies, serve and enjoy with plenty of serviettes.
Recipe thanks to Clive Ridout of Finca Las Encinas, read my
Tapas Cooking Class post about our stay and cooking class there.
