Ingredients
-
1
-
9
-
1/2
-
1/4
-
4
-
8
-
4
-
1
-
8
-
4
-
-
-
-
-
Directions
Seared Radish Crostini, From the NY Times, here for safekeeping and to try , I too read this in the NY Times and tried it used regular crackers and it was excellent Don’t let the anchovies put you off I also served it over risotto as a side dish for steak and it was a major hit A nice dry red wine tops it off MD Meg, From the NY Times, here for safekeeping and to try
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Steps
|
1
Done
|
Remove Leaves and Stems from Radishes; Trim the Tails. Cut Larger Radishes Lengthwise Into Sixths and Smaller Radishes Lengthwise Into Quarters. |
|
2
Done
|
Place a Large Skillet Over Medium-High Heat Until Very Hot. Add 1 Tablespoon Oil, Radishes in a Single Layer (do not Crowd) and Salt and Pepper. Cook Radishes, Without Moving Them, Until They Are Lightly Colored on Undersides, About 3 Minutes. Shake Pan and Continue Cooking Until Tender, About 3 More Minutes. |
|
3
Done
|
in a Small Skillet Over Medium Heat, Melt Butter. Stir in Anchovies, Garlic, Red Pepper and Remaining Oil. Reduce Heat and Simmer About 4 Minutes. |
|
4
Done
|
Brush Each Slice of Toast With Sauce and Top With Several Radish Wedges. Spoon Additional Sauce on Top, Sprinkle With Parsley and Serve. |
