Always welcoming in the cold weather when there are multiple guests around the table. The very friendly sous-chef at The River Cafe kindly provided this recipe, although not the same as that in the most recent cookbook. If I heard correctly, this recipe incorporates a combination of butter and EVOO (rather than just butter), which is why I enjoyed it so much. Key is to serve with some in-season, poached veggies.
2 whole heads of garlic
200 ml EVOO
150 gr unsalted butter
10 salted anchovies
red wine
Vegetable suggestions
artichokes
fennel, quartered
baby carrots
baby turnip
baby fennel
pumpkin
sturdy spinach
swiss chard
- put garlic, red wine and anchovies in a pan and reduce for 45 minutes
- slowly add EVOO and butter until you get an emulsified sauce
- pour over vegetables and serve
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