Recipe Tip: Anchovies with Green Bean Salad, Corn and Chard

Instructions

1. Step 1

   For the green bean salad, cook the beans in salted water for about 5 minutes until al dente, drain, refresh with cold water and drain again.

2. Step 2

   Prepare a marinade: combine the vinegar, olive oil, salt and pepper in a bowl. Add the green beans and onion and set aside.

3. Step 3

   For the chard, separate the leaves from the stalks. Cut the stalks into bite-sized pieces and sauté in a pan with olive oil for 5 minutes. Add the chard leaves and cook for a further 2–3 minutes. Season with salt and pepper and set aside. Keep warm.

4. Step 4

   Fry the corn on the cob in the same pan in a little olive oil and season with salt. Keep warm.

5. Step 5

   Wash the anchovies thoroughly and drain well on paper towels. Mix together the polenta and flour on a plate. Toss the anchovies in the polenta and flour mixture to thorougly coat.

6. Step 6

   Heat 1cm olive oil in a large pan until hot. Add the anchovies and fry in batches until they are brown and crisp, adding more oil as needed. Remove with a slotted spoon and set aside to drain on kitchen paper. Keep warm.

7. Step 7

   For the garlic dip, finely chop a the garlic and place in a small bowl with the olive oil and salt.

8. Step 8

   Serve all the elements at once with plenty of crusty white bread.

9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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