Anchovy Garlic Sautéed Celery. 'Anchovy Garlic Sautéed Green Beans' is one of the most popular dishes on this website. Find out how to make sauteed kale with garlic & anchovy with our easy recipe. In a large skillet, melt butter over medium.
Drizzle steaks with remaining dressing and serve with salad.
Sautéed Green Beans with Tomatoes, Mushrooms & Garlic.
Asparagus with Anchovies & Garlic. this link is to an external site that may or may not meet accessibility guidelines.
You can have Anchovy Garlic Sautéed Celery using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Anchovy Garlic Sautéed Celery
- Prepare 4 of large Celery Stalks *thinly sliced.
- Prepare 1 tablespoon of Olive Oil.
- You need 1 clove of Garlic *finely chopped.
- It's 6-8 of fillets Anchovy *finely chopped.
- Prepare of Parmesan.
- You need of Freshly Cracked Pepper.
This post may contain affiliate links. It's a mild, sweet leafy green and there are many ways you can prepare it. But as a side dish, this garlic sautéed Swiss chard recipe couldn't be easier or more tasty. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food I like the flavor that celery imparts, but I don't like the texture (i.e. crunchiness), so I've always sautéed it, along with onion, garlic, etc.
Anchovy Garlic Sautéed Celery instructions
- Heat Olive Oil and finely chopped Garlic over a medium heat. When it is aromatic, add Celery, and sauté for a few minutes..
- When Celery is cooked, add Anchovy, and toss and combine. It won’t take long for Anchovy to be cooked. Remove from the heat..
- Sprinkle with some shaved Parmesan and freshly ground Pepper, and Serve. *Tips: Drizzle with some Balsamic Vinegar if you like it..
Onions, carrots and celery are often used together as the base in soups, stews and braises ("mirepoix"), so it's not a surprise that this works for a simple sauteed vegetable. Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. The garlic that cooked in oil from the start, without a milk- or water-poaching step, was the hardest to smash into a mush later. Once the garlic is soft and in the oil, the anchovies go in until they melt down.
