Ingredients
- 1 large ruby red grapefruit
- 16 marinated white anchovy halves
- 1/2 teaspoon freshly ground black peppercorn
- 1 tablespoon extra virgin olive oil
Preparation
Baking Directions:
This is a very simple way to embellish marinated white anchovies, the Spanish variety that are cooked, vinegary, and packed in oil.
Marinated anchovies are not for Caesar salads, pizzas, or tomato sauce.
These little beauties are a snack unto themselves.
Pairing their puckery vinegar marinade with great olive oil, ruby red grapefruit, and freshly ground black pepper enhances their intrinsic flavor.
If you have trouble finding items like marinated anchovies at your local market you could order them from online sources such as Amazon.
com or Tienda.
com.
Using a sharp paring knife, cut off the top half inch and the bottom half inch of the grapefruit.
Rest the bottom of the fruit on the cutting board and cut off the pith and skin moving from top to bottom.
Once you have the fruit ready to go, cup it in your hand and carefully run the knife blade between each segment, stopping at the center of the fruit, to free the segments from their skins.
Do not use too much pressure when cutting; instead, let the sharpness of the knife work for you.
Place the segments in a small bowl, and when all of the segments have been removed, squeeze the juice on top.
Arrange the anchovies and the grapefruit segments on a plate in an alternating pattern.
Sprinkle with the freshly ground pepper and then drizzle with the olive oil.
Serve immediately.
