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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the NY Times, here for safekeeping and to try. Ingredients:
1 bunch radish |
9 tablespoons extra virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
4 tablespoons butter |
8 anchovy fillets, finely chopped |
4 large garlic cloves, finely chopped |
1 pinch red pepper flakes |
8 thin slices crusty bread, toasted |
4 teaspoons chopped parsley |
Directions:
1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
2. Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.
3. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
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