Green Beans With Anchovy Butter Recipes

GREEN BEANS WITH ANCHOVIES

Steps:

• Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil. Cook, stirring occasionally, 8 to 10 minutes, until tender but crisp. Drain, and transfer to a medium bowl.
• In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil. Toss into the bowl with the green beans. Season with pepper. Serve immediately.

GREEN BEANS WITH ANCHOVY BUTTER

Steps:

• Rinse anchovies, drain them well, and chop them finely. In a small skillet over low heat, melt the butter. Add the anchovies, and stir until they fall apart and the mixture is smooth. Remove from the heat and set aside.
• Steam the green beans until just tender, 7 to 10 minutes, depending on their size. Drain well, return the beans to the pan, and place over low heat. Add the anchovy butter. Stir for a minute or 2 until beans are hot and thoroughly coated with butter. Transfer them to a warmed serving dish, and serve immediately.

GREEN BEANS WITH CREAMY ANCHOVY, CHILLI AND LEMON DRESSING AND ALMONDS

Steps:

• 1. Peel the lemon with a small knife, taking care to remove all of the white pith. Remove any seeds and finely chop the flesh. Place in a small food processor and add the oil, anchovy fillets, garlic and chilli. Process until well combined. With the motor running, gradually add the milk, about one tablespoon at a time. If you add the milk too quickly, the dressing may split. When all the milk is incorporated, add about one tablespoon of warm water so the dressing is a pouring consistency.
• 2. Bring a saucepan of salted water to the boil. Blanch the beans until tender to the bite. Drain and refresh in iced water. Drain again and trim the beans. Dress with olive oil and season to taste with salt and pepper.
• 3. Place a little of the dressing in the base of a large shallow salad bowl, pile the beans on top, spoon over the remaining dressing and scatter over the almonds.

FAGIOLINI IN SALSA DI ACCIUGHE (GREEN BEANS IN ANCHOVY SAUCE)

Steps:

• Throw the trimmed green beans in a large pot of well salted boiling water and let them cook until they are cooked through but still rather al dente.
• While the beans are boiling, gently sauté the chopped garlic and onion in the oil (and butter if using) in a skillet, large enough to contain the beans later, until the onion is quite soft and translucent. Add the anchovy fillets and let them melt into the seasoned oil. Turn off the heat and add the chopped parsley.
• When the green beans are cooked, drain them and add them to the skillet along with a half-ladleful of the cooking water. Turn the flame back on and sauté the beans in the anchovy sauce for a minute or two to let them take on the flavor of the sauce. Any water clinging to the beans should have almost entirely evaporated. Taste and adjust for salt.
• Turn the beans into a serving dish, and nap them with the remaining sauce in the skillet. Serve immediately.