Savoy cabbage with new-season garlic and anchovy butter
Sunday 14 March 2010
Fibrous, roughly textured savoy cabbage works well with roasted new-season garlic. The anchovy butter gives a depth and salty flavour, which is very pleasant.
1 savoy cabbage
8 good-quality anchovy fillets
4 tbsp crème fraîche
6 roasted heads of garlic
Slice the cabbage in half then, using a sharp knife, remove the inner core and shred the leaves as finely as possible.
Put a large pot of well-salted water on to boil. Put the anchovies and crème fraîche in a smaller saucepan and place over a very low heat.
Stir continuously until the anchovies disintegrate into the warm cream. Set aside.
Plunge the shredded cabbage into the boiling water and cook for two minutes. Drain and place in a mixing bowl with the garlic.
Stir in two-thirds of the anchovy sauce and arrange on a serving plate. Drizzle over the remaining sauce and serve while warm.
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