Banderillas from Charcutería: The Soul of Spain by Jeffrey Weiss

  • pickled pearl onions
  • pickled peppers
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Cured guindillas" for pickled peppers, the book's "Cured cebollitas" for pickled pearl onions, the book's "Cured pepinillos" for pickled cucumbers, the book's "Huevos de cordoniz" for pickled quail eggs, and the "Boquerones" or the book's "Cured anchovies (Anchoas en salazón)" for boquerones anchovies.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Cured guindillas" for pickled peppers, the book's "Cured cebollitas" for pickled pearl onions, the book's "Cured pepinillos" for pickled cucumbers, the book's "Huevos de cordoniz" for pickled quail eggs, and the "Boquerones" or the book's "Cured anchovies (Anchoas en salazón)" for boquerones anchovies.

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