Recipe: Nettle tapenade with anchovies and crostini
Feb 07, 2007 | 12:00 AM
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.
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.