October 2005
Prune
by Celia Cheng
MARINATED WHITE ANCHOVIES
This dish is from the bar menu — a perfect choice as munchies with drinks, or as an appetizer for dinner. These anchovies are marinated in olive oil, vinegar and salt, and accompanied by thinly sliced celery hearts and toasted Spanish Marcona almonds, then drizzled with olive oil all over. Anchovies generally have a really strong taste, so that’s why here they’re balanced by the fresh taste and crisp texture of the celery, as well as the toasted Marcona almonds (which have a more intense and richer flavor than regular almonds). The ingredients in this dish are simple, but it’s the composition — the choice made to thinly slice the celery hearts, and use the less common and highly valued Marcona almonds, paired with Spanish imported anchovies for instance — that makes it delicate and easy to devour, preferably with wine or beer.
