The anchovy sauce is technical to make and very easy to split. The good news is, it doesn’t really matter if you mess it up. You might lose the silkiness, but you won’t lose the flavour. This is one of the tastiest things around and it works well as a brunch dish. Serve with plenty of bread to mop up the sauce!
The anchovy sauce is technical to make and very easy to split. The good news is, it doesn’t really matter if you mess it up. You might lose the silkiness, but you won’t lose the flavour. This is one of the tastiest things around and it works well as a brunch dish. Serve with plenty of bread to mop up the sauce!
As featured in
The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between
2 teaspoons capers (ideally the large sort), thoroughly drained and dried
vegetable oil (for deep-frying)
FOR THE PANGRATTATO
a chunk of stale bread (crusts included)
1 garlic clove (peeled)
pinch of dried chilli flakes (optional)
2 tablespoons olive oil
sea salt
1 large head of hispi cabbage
olive oil (for drizzling)
3 eggs
squeeze of lemon juice
1 tablespoon chopped Italian parsley leaves
dusting of sweet paprika (optional)
sea salt
freshly ground pepper
FOR THE ANCHOVY SAUCE
12 garlic cloves (peeled)
⅔ cup white wine
8 anchovy fillets in oil
3½ ounces chilled butter (cubed)
1 teaspoon lemon juice
sea salt (if needed)
House sourdough or White Potato Sourdough
FOR THE CRISPY CAPERS (optional)
2 teaspoons capers (ideally the large sort), thoroughly drained and dried
vegetable oil (for deep-frying)
FOR THE PANGRATTATO
a chunk of stale bread (crusts included)
1 garlic clove (peeled)
pinch of red pepper flakes (optional)
2 tablespoons olive oil
sea salt
Method
Charred Hispi Cabbage with Anchovy Sauce, Soft Eggs, Crispy Capers and Pangrattato is a guest recipe by Daisy Terry, Rebecca Oliver & Max Tobias so we are not able to answer questions regarding this recipe
For the anchovy sauce, place the garlic and wine in a saucepan over a medium heat and cook until the wine has completely reduced and the garlic is soft. Mash the garlic and remaining liquid to a paste, using the back of a spoon or a potato masher.
Being careful not to burn it, return the pan to a low heat and mash in the anchovies. When they are all dissolved, start adding your cubes of butter. You will need to go slowly here, incorporating each cube before adding the next. Watch it doesn’t get too hot or it will split; let it down with a teaspoon of cold water if it looks like it might.
Check the seasoning; it might need some salt (though the anchovies are salty). Add the lemon juice to balance the sweet taste of the butter. Keep it somewhere warm, if not using immediately. You can let it cool then slowly bring up in a water bath (or a bowl inside a pan of warm water) when you need it.
For the capers, heat enough vegetable oil in a deep, heavy saucepan to come halfway up the sides of the pan, to 180°C (355°F). Test it is hot enough by dropping in a few capers; they should sizzle as soon as they touch the oil. Carefully drop the capers in the hot oil and fry for about 10 seconds to crisp up. Use a slotted spoon or sieve to remove to a plate lined with kitchen paper.
For the pangrattato, put the bread, garlic and chilli flakes, if using, in a food processor and blitz until very fine. Heat the oil in a medium frying pan (skillet) over a medium heat, add the crumb mixture and salt and fry for 2–3 minutes until the crumbs are starting to turn crispy. Take off the heat and tip onto kitchen paper to drain.
Place a large frying pan (skillet) over a medium heat, liberally season the cabbage pieces and drizzle with olive oil, using your hands to coat the whole outer sides. Once the pan is hot, place the pieces on cut side down and leave until charred a nice caramelized brown. Repeat with the other two sides. Meanwhile, soft-boil your eggs for 6 minutes, then drain and peel immediately.
To serve, dress the charred cabbage with the lemon juice and oil, then spoon over the anchovy sauce. Sprinkle over the parsley and cut the eggs in half, seasoning with salt and pepper as you add them. Finish with a dusting of paprika (if you like) and some pangrattato.
For the anchovy sauce, place the garlic and wine in a saucepan over a medium heat and cook until the wine has completely reduced and the garlic is soft. Mash the garlic and remaining liquid to a paste, using the back of a spoon or a potato masher.
Being careful not to burn it, return the pan to a low heat and mash in the anchovies. When they are all dissolved, start adding your cubes of butter. You will need to go slowly here, incorporating each cube before adding the next. Watch it doesn’t get too hot or it will split; let it down with a teaspoon of cold water if it looks like it might.
Check the seasoning; it might need some salt (though the anchovies are salty). Add the lemon juice to balance the sweet taste of the butter. Keep it somewhere warm, if not using immediately. You can let it cool then slowly bring up in a water bath (or a bowl inside a pan of warm water) when you need it.
For the capers, heat enough vegetable oil in a deep, heavy saucepan to come halfway up the sides of the pan, to 180°C (355°F). Test it is hot enough by dropping in a few capers; they should sizzle as soon as they touch the oil. Carefully drop the capers in the hot oil and fry for about 10 seconds to crisp up. Use a slotted spoon or sieve to remove to a plate lined with kitchen paper.
For the pangrattato, put the bread, garlic and chilli flakes, if using, in a food processor and blitz until very fine. Heat the oil in a medium frying pan (skillet) over a medium heat, add the crumb mixture and salt and fry for 2–3 minutes until the crumbs are starting to turn crispy. Take off the heat and tip onto kitchen paper to drain.
Place a large frying pan (skillet) over a medium heat, liberally season the cabbage pieces and drizzle with olive oil, using your hands to coat the whole outer sides. Once the pan is hot, place the pieces on cut side down and leave until charred a nice caramelized brown. Repeat with the other two sides. Meanwhile, soft-boil your eggs for 6 minutes, then drain and peel immediately.
To serve, dress the charred cabbage with the lemon juice and oil, then spoon over the anchovy sauce. Sprinkle over the parsley and cut the eggs in half, seasoning with salt and pepper as you add them. Finish with a dusting of paprika (if you like) and some pangrattato.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.