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by Giorgio Locatelli (4th Estate, 2011)

I have been gratefully following Giorgio Locatelli’s career – by which I mean, eating his food – since the beginning here, and a table at Locatelli is always a heady treat.  His first book was a triumph, and this, his second, is as gorgeously inspirational.  Right now, I feel like eating his Anchovy, green bean and almond salad.

Insalata d'acciughe, fagiolini e mandorle

(Anchovy, green bean and almond salad)



Serves 4

  • 1 large onion
  • 80g whole blanched almonds
  • 200g waxy new potatoes
  • Sea salt and freshly ground black pepper
  • 200g green beans
  • 12 anchovies, either salted or in oil
  • 200g Pachino or cherry tomatoes, chopped
  • 1 teaspoon chilli oil 
  • Giorgio's dressing [salt, extra virgin olive oil, fresh lemon juice]



Preheat the oven to 180C/350F/gas 4.  Put the onion, still in its skin, on a baking tray and put into the preheated oven for about 20-30 minutes, until it becomes slightly caramelised and soft.  Remove, and when cool enough to handle, take off the skin and cut the onion into cubes.

Lay the almonds in a single layer on a baking tray and put into the oven for about 8 minutes.  As long as they are in a single layer you don't need to turn them.  Keep an eye on them to make sure they don't burn, and when they are golden, take them out and chop them.

Meanwhile, put the potatoes into a pan of salted water, bring to the boil, and cook until just tender.  Lift out, drain and leave to cool.  Drop the beans into the same water and blanch for a minute or so, until they too are just tender.  Drain and put into iced water, to stop the cooking and help them to keep their bright green colour.

If using salted anchovies, rinse and dry them.  Run your thumb gently along the backbone to release it, and you should be able to easily pull it out.  If using anchovies in oil, drain them.

Put the tomatoes, potatoes and beans into a serving dish, add the chilli oil and toss together, then add the cubes of onion.  Chop the anchovies and add them to the bowl.  Toss with Giorgio's dressing, season to taste and sprinkle with the toasted almonds.