Long Radishes with Anchovy Butter and Chervil

8 Jun

Erica De Mane

red_red

Red on Red,  Joseph Keiffer, 2013

Recipe: Long Radishes with Anchovy Butter and Chervil

Radishes are in season. Doesn’t that get you fired up? No? I never used to think much about radishes either, or what their season might be. They were just something to knock around my salad plate, pretending they didn’t exist. That was until I discovered the French custom of smearing radishes with softened butter and a sprinkling of sea salt. Now, that is something special. The sweetness of the butter along with the salt and the hot bitter of the radishes blend together to produce a truly voluptuous flavor. So simple. I’ve been serving it for years now. But I knew my culinary head would eventually feel the need to Southern Italianize this already perfect appetizer. That usually means working either a little anchovy or pancetta into the mix. I chose anchovy to replace the sea…

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