Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by StarChefs.com
Yield: 2 Servings
- 10 cured anchovy filets
- 1 cup extra virgin olive oil
- 1 clove garlic, smashed
- 2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces
Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart.
Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.
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