It is quite hard to understand why some people dislike Anchovy & Garlic. It’s a heavenly combination and that makes the simple sautéed beans into an extra spacial dish. I have cooked this dish for so many occasions and everyone enjoyed it, even the ones who hate fish. I love this dish.
4 to 6 Servings
Green Beans 300 to 400g
Salt to blanch beans
Garlic 1 clove *finely chopped
Anchovy 6 to 8 fillets *finely chopped
Olive Oil 1 tablespoon
Freshly Cracked Pepper
Pine Nuts 1 tablespoon *lightly toasted
- Wash Green Beans and cut into short pieces if you like. Cook Green Beans in boiling salted water for 2 to 3 minutes, ensuring they don’t lose their crunchiness. Drain and dip into cold water to stop cooking further, then drain well.
- Heat Olive Oil and finely chopped Garlic over a medium heat. When it is aromatic, add Anchovy. When Anchovy are cooked, it doesn’t take long at all, add blanched Beans and sauté for a few minutes.
- Sprinkle some freshly cracked Pepper and lightly toasted Pine Nuts on top and Serve.
- *Note: I don’t season this dish with Salt because Anchovy is quite salty and beans are blanched in salty water.
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