Ingredients
½ pound Agretti, rinsed and large stems removed
1 tablespoon Dijon mustard
1 tablespoon chopped capers
1 tablespoon chopped fennel fronds
1 hard-boiled egg, sliced
¼ cup white wine vinegar
½ cup extra-virgin olive oil
1 bulb fennel, shaved
2 tablespoons anchovy vinaigrette (see below)
Cacio di Roma cheese, for serving
Bring 4 quarts of water to a boil and add 2 tablespoons of salt. Fill a large bowl with ice cubes and cold water, and place it next to the stove. Cook the agretti in the boiling water until just barely tender, about 2 minutes. Drain the agretti and plunge in the ice water. When they have cooled, drain the agretti again and spread them on paper towels to dry.
In the meantime, in a large bowl, combine mustard, capers, fennel fronds, hard-boiled egg and white wine vinegar. Slowly whisk in the olive oil. Toss agretti with the vinaigrette.
In another large bowl, combine the shaved fennel with the anchovy vinaigrette and toss until the fennel is coated. Divided between four plates, place the fennel salad next to the dressed agretti, garnish the dish with shaved Cacio di Roma and drizzle a bit more caper vinaigrette and serve immediately.
Anchovy Vinaigrette
Makes 1 cup
¼ cup salt-packed anchovy fillets, rinsed, soaked in water for 20 minutes, and patted dry.
¼ cup peeled garlic cloves
¾ cup extra-virgin olive oil
Juice of 1 lemon
1 tablespoon white wine vinegar
Kosher salt, and freshly ground black pepper, to taste.
In a 12-14 inch sauté pan, simmer the anchovies, garlic and oil over low heat for 30 minutes, or until the anchovies are falling apart. Remove the pan from the heat, strain out the solids, and chill the oil overnight in a covered container.
Place the chilled oil in a food processor. Add the lemon juice and vinegar and blend until smooth. Adjust the seasoning with salt and pepper.
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