by nogaga
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nogaga's Notes:
Expand1 large bunch radishes, trimmed and quartered Ask a question about this ingredient
butter, for buttering gratin dish Ask a question about this ingredient
1 tablespoon fat rendered from bacon or lardons Ask a question about this ingredient
1 tablespoon clarified butter (ghee) Ask a question about this ingredient
1 fat and friendly anchovy, preferably Greek and packed in salt Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
sprinkling AP flour, about a teaspoon Ask a question about this ingredient
1/4 teaspoon mustard powder Ask a question about this ingredient
1/8 teaspoon pimentón Ask a question about this ingredient
2 sprigs thyme Ask a question about this ingredient
2 teaspoons creme fraiche, optional Ask a question about this ingredient
Melt the bacon fat and clarified butter together. When you've removed them from the heat, rinse and filet the anchovy (or two, if you are using the skinny, unsmiling tinned variety) and add to fat, mixing it around gently until it dissolves.
Ask a question about this stepButter a medium-sized gratin dish and fill with quartered radishes. Dizzle a bit of the anchovy infused fat over them, probably about a teaspoon or so, enough to protect them from the heat but not much more. Roast until al dente, about 12 to 15 minutes
Ask a question about this stepMeanwhile, put your pan back onto a barely present flame, the lowest fire you possible can, and whisk the flour, mustard and pimentón into the fat. Remove from heat as soon as the flour begins to cook-- a few seconds. Whisk in lemon juice.
Ask a question about this stepAt this junction you have a philosophical question to address: are you in favor of purity of flavor or do you tend towards the luscious? I normally leave this dish at purity of flavor, but there are moments that require some comfort, and if you find yourself in one of those whisk the creme fraiche into your sauce. If not, soldier on.
Ask a question about this stepPour the sauce in whatever configuration you have chosen onto the radishes and mix well. Put back in oven and broil for about a minute and a half. Remove from oven and allow a moment or two of rest. Garnish with thyme leaves, give it a few twists of freshly ground white pepper, and serve.
Ask a question about this stepI love this, roasted radishes have become a favorite and bathing them in bacon fat, butter, and anchovy sounds divine.
Thank you gingerroot! What a lovely compliment all the way from Hawaii :)
Wow do these sound delicious. I have to learn to embrace the anchovy not quite there yet but I must give this recipe a try.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Unusual but sounds terrific. nogaga, I don't know how to contact you to answer the message you sent me. Feel free to contact me to my e-mail
mteresajorge@alice.it
I'll answer your question as soon as I get your e-mail or any other way to contact you.
Have a nice evening.