I was recently in Charlottesville for a conference, where I spent a disproportionate amount of my time dreamily consuming the menu of the incomparable Alley Light, which is a wondrous little foodie destination that you should visit if you are ever in Charlottesville (or a 100 mile radius thereof). This recipe is loosely based on one of their small plates, and pairs wonderfully with a dry rosé and a warm summer evening.
Ingredients1 can butter beans, rinsed and drained
1/2 bunch parsley
2 inches of green garlic, or half a clove regular garlic
Olive oil
Boquerones (marinated white anchovies)
Sliced bread (e.g., a baguette) for toasts
In a food processor, blend the butter beans, parsley, garlic, and a glug of olive oil until smooth.
Toast the toasts; let cool for a minute.
Spread the parsley puree on the toasts, top with an anchovy or two, and serve.
Makes enough parsley spread for 15-20 toasts. The spread works well under smoked salmon, too (you might want to add a squeeze of lemon juice and a pinch of lemon zest to the spread itself, and/or sprinkle some capers to pair with the salmon).
Oh, you rock! You have just helped me figure out how to use the extra parsley in the bunches that I no longer buy because half of it always goes bad before I can use it. I'll never be able to find the white anchovies around here, but I can get smoked salmon at any of the supermarkets. You've made me curious about white anchovies (sorry to impinge upon your delusion, but I do believe you that they are amazing, if that helps!)
ReplyDeleteHooray! Good point about the perennial half-bunch problem...I always have that, too, and it hadn't occurred to me that this would be a perfect solution. (In fact...I'm pretty sure I had two half-bunches languishing in my fridge last week, as if I had somehow grown so accustomed to only using the first half that it didn't occur to me the second half was also edible.)
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