At The Anchovy Bar in San Francisco’s Fillmore district, the tiny, salty eponymous fish is the star of the menu. Throughout the season, which takes place from Might to October within the Bay Space, chef Stuart Brioza cures his personal mere moments after they’ve been delivered to the piers. However when recent anchovies aren’t readily available, he chooses high-quality varieties cured in Spain or Italy, like Delfino Battista. A white bean dip referred to as anchoiade is a superb vessel for umami-laden anchovies, combining the creaminess of white beans with salty capers, vibrant lemon, and chile flakes for a thick, wealthy unfold. Brioza and his workforce fry slabs of sourdough bread in olive oil earlier than spackling them with the stuff, then topping the toasts with long-cooked broccolini, orange zest, and some extra complete, plump anchovies for good measure. Brioza favors French Tarbais beans, however when you can’t discover them, be at liberty to make use of cannellinis.
White Bean Anchoiade
Salty anchovies and capers, and creamy white beans are the bottom for this craveable unfold that’s primarily based on a basic French dish.
Yield: makes 3 cups
Time:
10 minutes
Components
- 2 cups canned, drained, cannellini beans
- 1⁄3 cup finely grated Parmigiano-Reggiano
- 6 cured anchovy fillets
- 3 tbsp. cream cheese
- 3 tbsp. capers
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. recent lemon juice, plus extra to style
- 1 tsp. finely grated lemon zest
- Chile flakes
- Kosher salt
Directions
- To a meals processor, add the beans, Parmigiano, anchovies, cream cheese, capers, olive oil, lemon juice, lemon zest, and chile flakes and mix on excessive till easy. Season to style with salt and extra lemon juice, then serve the anchoiade instantly or switch to an hermetic container and retailer for as much as 5 days.
