Recipes

ANCHOVIES WITH ROASTED CAULIFLOWER AND HERB SALAD

Time

30’

Serves

4

Difficulty

Easy

Ingredients

  • 1 pack (400g) of TRATA ON ICE anchovy fillets
  • 1 small head cauliflower
  • 3/4 cup of olive oil
  • 4 tbs vinegar
  • 1 clove of garlic, chopped
  • 1 tsp smoked paprika
  • 1 tsp curry
  • Salt and pepper

For the salad

  • For the salad
  • 3 tbs white vinegar
  • 9 tbs olive oil
  • Salt and pepper
  • 2 spring onions
  • 1 cup of various fresh herbs (parsley, basil, dill, spearmint, etc.)

Method

Let the anchovies come to room temperature. Preheat the oven to 180°C. Wash, dry and cut the cauliflower in small pieces. In a bowl combine the olive oil, vinegar, garlic, paprika, curry, salt and pepper. Divide the mixture in two bowls. In one bowl place the cauliflower and turn to coat and in the other one the anchovies and toss until well coated. Lay the cauliflower pieces in a baking pan and roast for 10 minutes, at 180°C. After 10 minutes add the anchovies and roast for another 15 minutes.

Prepare the dressing. In a small bowl combine the olive oi, vinegar, salt and pepper. Wash and slice the cucumbers. Wash, peel and chop the spring onions. Wash and dry the herbs. Pick the leaves off their woody stems and use them whole. Place all the ingredients in a bowl, poor the vinaigrette and gently toss. When the anchovies are ready, serve in dishes and place the salad on the side.

Suggestions for this recipe

Anchovy
Fillet