One of the things I absolutely love about this book is the number of simple recipes that take almost no time to prepare, but which occasionally provide me with flavour combinations I might not have discovered on my own.
This recipe took only a matter of minutes; the cabbage was sautéd with garlic and chopped anchovies, with a dash of red wine vinegar and pepper to finish. I used white anchovies which are fresh rather than cured, and have a milder flavour than the ones you generally see used on pizzas etc.
What I loved most about this salad was that the anchovy flavour was gently dispersed throughout, leaving no boring bits.
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