Anchovies on Tuesday
26th January 2011, in Fish, Recipes, USE IT, Vegetables (1 Comments)
Winter vegetables get a bit tedious around this time of year. And mid-week dinners know no season.
Here’s a way a long-ago Spanish friend taught me to think about cauliflower. It works with its cousin the brussels sprout, too. Also works without the anchovies.
- cauliflower or brussels sprouts
- garlic – 1 or 2 cloves
- anchovies – 3 or 4
- olive oil
- cayenne or hot paprika to taste (not smoked, tried it, doesn’t work)
- red wine vinegar – 1-2 tablespoons, depending on amount of vegetables
- coarse salt – optional, but I like the texture
- Cut up a cauliflower into chunky pieces or halve the brussels sprouts.
- Steam until quarter cooked.
- Finely chop garlic and anchovies, set aside.
- Cover bottom of a frying pan (one with a lid) with olive oil, heat on medium-high.
- Toss in vegetables and stir fry until browned and glossy – 3-4 minutes or so.
- Reduce heat to medium-low, toss in garlic and anchovies, stir until garlic is soft.
- Sprinkle in cayenne or paprika, toss.
- Splash in vinegar so it spits and sputters, cover with lid and let steam finish the cooking until done. Vinegar will evaporate.
- Sprinkle salt over and turn out onto a platter or bowl.
- Can be prepared ahead and reheated or served at room temperature. Good the next day.