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Sevillian Anchovy Boats - **

Recipe By: Barbara Norman
Serving Size: 30 Preparation Time :0:00
Categories: * Spanish Appetizers
** {Barcos De Anchoas A La Sevillana}


2 cans Pimiento -(small cans)
1 Hard-boiled egg yolk --mashed
Ground black pepper --to taste
2 cans Rolled anchovies --liquid reserved
Raw rice --for baking tarts

1 1/2 cups Flour
1 Egg
2 tablespoons Milk
2 tablespoons Olive oil
1 teaspoon Baking powder
1 teaspoon Salt


Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

Preheat oven to 375 degrees. Roll out dough, form small boats, prick bottoms in 2 or 3 places with a knife. Fill boats with raw rice to make them keep their hollow shape during baking. Bake in 375 degree oven for about 10 minutes or until firm. Discard rice.

Shortly before serving, dice pimiento, soak it in the liquid from the cans of anchovy and season it with ground black pepper. Fill boats with the pimiento, sprinkle tops with a little mashed yolk of hard-boiled egg, and decorate with rolled anchovy.

Comments: The filling should be added no more than an hour before serving. There is a variety of cold foods suitable for fillings. Some suggestions are red caviar; anchovy with chopped hard-boiled egg; chopped chicken with mayoannaise; chopped tuna with mayonnaise and minced green olives; fish, fresh or canned, with mayonnaise and capers; cold vegetable salad with chopped cured ham.

The tartlets take the shape of boats in this sample recipe, but can be given any shape you wish: oblong, square, or round. Regardless of the shape, the baking of the shells is the same as in the above recipe. This recipe makes enough dough for about thirty tartlets.

Recipe Source:


Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-


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