16 February 2011
Cabbage with Anchovies
Peel off outer leaves if they are green and tough, and finely slice inner ones, cutting out the stalk. Chop anchovies into small pieces and put them in a mortar with a couple of spoonfuls of red wine vinegar. Use the pestle to blend them into a paste. Add olive oil drop by drop until you have a smooth sauce. Season with freshly ground pepper, and pour over the raw or lightly steamed cabbage, mixing thoroughly.