Be the first to Fresh anchovies roasted with garlic and thyme are served with an anchovy salad tossed with garlic vinaigrette. Plan ahead to marinate the anchovies overnight.
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- For the roasted anchovies:
- 12 whole local anchovies
- 1 zest of lemon
- 2 cloves garlic, peeled and sliced very thinly
- 1 teaspoon coarsely ground black pepper
- 1 sprig fresh thyme
- 1/4 cup extra virgin olive oil
- .
- For the romaine in green garlic vinaigrette:
- 2 heads romaine, dark leaves and root end removed, washed and dried
- 1 head garlic
- 2 salt-cured anchovies
- 1 egg, yolk only
- 1 cup virgin olive oil
- 1/2 lemon, juice only
- 1 teaspoon sherry wine vinegar
- 1 Tablespoon capers, drained and chopped finely
- 2 Tablespoons Italian parsley, chopped
Preparation:
For the roasted anchovies:
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the lemon zest, sliced garlic, pepper, thyme, and olive oil in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator.
For the romaine in green garlic vinaigrette:
Place the head of unpeeled garlic on a 6-inch square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.
Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.
To finish the dish:
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.
Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.
Yield: 4 servings
Recipe Source: Chef Anne Gingrass, Hawthorne Lane Restaurant, San Francisco, CA
Reprinted with permission.
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the lemon zest, sliced garlic, pepper, thyme, and olive oil in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator.
For the romaine in green garlic vinaigrette:
Place the head of unpeeled garlic on a 6-inch square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.
Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.
To finish the dish:
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.
Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.
Yield: 4 servings
Recipe Source: Chef Anne Gingrass, Hawthorne Lane Restaurant, San Francisco, CA
Reprinted with permission.
