"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. Amazing Seafood Recipes

Mario Batali
October 2000

Gallery

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement
Advertisement