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Marinated Anchovies with Vegetables

  • SERVINGS: 8
  • BASIC-EASY
  • MAKE-AHEAD

"I like this dish because of the shock factor," Mario Batali says. "A lot of people don't know what a fresh marinated anchovy is. The only anchovy they know is from a can." Fresh marinated anchovies can be purchased in the deli section of many Italian gourmet markets.

  1. 5 cups water
  2. 2 cups Champagne or white wine vinegar
  3. 1/2 cup sugar
  4. 1/2 cup kosher salt
  5. 2 medium carrots, cut into very thin matchsticks
  6. 2 large shallots, thinly sliced
  7. 1 medium fennel bulb—halved lengthwise, cored and sliced lengthwise 1/4 inch thick
  8. One 2 1/2-pound head of cauliflower, cut into 1-inch florets
  9. 1/2 pound thin green beans or haricots verts
  10. Bagna Cauda Vinaigrette
  11. 32 marinated anchovy fillets (about 1/2 pound)
  12. Freshly ground pepper
  1. In a large glass bowl, combine the water with the vinegar, sugar and salt; stir to dissolve the sugar and salt. Add the carrots, shallots, fennel and cauliflower, submerging them completely in the brine. Cover and refrigerate the vegetables for 24 hours.
  2. In a medium saucepan of boiling water, cook the green beans until bright green and barely tender, about 3 minutes. Drain and refresh under cold running water. Pat the beans dry.
  3. Drain the pickled vegetables and place in a large bowl. Add the green beans and the Bagna Cauda Vinaigrette and toss well. Arrange the vegetables on plates, top with the marinated anchovy fillets and a sprinkling of freshly ground pepper and serve.
Make Ahead The pickled vegetables can be drained and refrigerated for up to 5 days. Toss with the green beans and vinaigrette before serving.
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