Food

Recipe: Nettle tapenade with anchovies and crostini

Total time: About 30 minutes

Servings: Makes 10 crostini

Note: From Water Grill executive chef David LeFevre. Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of cold water to remove any dirt. Carefully remove the leaves from the stalks. Marinated anchovies are available at Surfas in Culver City and Nicole's in South Pasadena.

Crostini

2 garlic cloves, minced

2 tablespoons olive oil

Salt and freshly ground black pepper

10 slices crusty French bread, sliced on the bias

1. In a small pan over low heat, cook the garlic in the olive oil until soft but not browned, 1 to 2 minutes. Season with salt and pepper and brush the slices of bread with the mixture.

2. Grill the bread (you can use a stovetop grill) over medium heat until golden brown and crunchy. Reserve.

Tapenade and assembly

3 tablespoons minced onion

5 cloves garlic, minced

1 tablespoon olive oil

6 cups stinging nettle leaves, washed

3/8 cup chicken stock

1/3 cup Kalamata olives, pitted and chopped

1/2 cup chopped sundried tomatoes

2 tablespoons chopped fresh basil

1/4 cup chopped fresh oregano

20 marinated white anchovy fillets

1. In a large sauté pan over medium heat, cook the onion and garlic in the olive oil until they begin to sweat, 1 to 2 minutes. Add the nettles and cook until wilted, about 3 minutes.

2. Add the chicken stock and braise until the greens are soft and the liquid is evaporated. Remove from the heat and cool.

3. On a cutting board, mince the nettle mixture and put it into a mixing bowl. Add the olives, sundried tomatoes and herbs.

4. Place about 2 tablespoons tapenade onto each crostino, then top with two anchovy fillets. Serve immediately.

Each crostino: 117 calories; 5 grams protein; 11 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 7 mg. cholesterol; 502 mg. sodium.

Copyright © 2014, Los Angeles Times
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