by Aliwaks
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my 56 recipes »
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Aliwaks's Notes:
Expand1 bag shelled edamame, thawed Ask a question about this ingredient
2 filets of anchovy, soaked in milk or not Ask a question about this ingredient
1 large clove garlic Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1/4 cup fresh grated pecorino cheese + for garnish Ask a question about this ingredient
1/4 cup fresh mint leaves Ask a question about this ingredient
1/4 cup good green fruity olive oil Ask a question about this ingredient
2 teaspoons white truffle oil Ask a question about this ingredient
Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
Ask a question about this stepAdd olive oil then truffle oil slowly while blade is running
Ask a question about this stepSeason to taste with salt & pepper
Ask a question about this stepGarnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
Ask a question about this stepIf you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.
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Rick Field is the founder of the pickle company Rick's Picks.
Most of these ingredients I have on hand and am looking forward to making this ... would a bit of anchovy paste be an acceptable substitue for the anchovy filets?