CHARRED HISPI CABBAGE WITH ANCHOVY SAUCE, SOFT EGGS, CRISPY CAPERS AND PANGRATTATO

The anchovy sauce is technical to make and very easy to split. The good news is, it doesn’t really matter if you mess it up. You might lose the silkiness, but you won’t lose the flavour. This is one of the tastiest things around and it works well as a brunch dish. Serve with plenty of bread to mop up the sauce!

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Step 1

For the anchovy sauce, place the garlic and wine in a saucepan over a medium heat and cook until the wine has completely reduced and the garlic is soft. Mash the garlic and remaining liquid to a paste, using the back of a spoon or a potato masher.

Step 2

Being careful not to burn it, return the pan to a low heat and mash in the anchovies. When they are all dissolved, start adding your cubes of butter.

Step 3

You will need to go slowly here, incorporating each cube before adding the next. Watch it doesn’t get too hot or it will split; let it down with a teaspoon of cold water if it looks like it might.

Step 4

Check the seasoning; it might need some salt (though the anchovies are salty). Add the lemon juice to balance the sweet taste of the butter. Keep it somewhere warm, if not using immediately. You can let it cool then slowly bring up in a water bath (or a bowl inside a pan of warm water) when you need it.

Step 5

For the capers, heat enough vegetable oil in a deep, heavy saucepan to come halfway up the sides of the pan, to 180°C (355°F). Test it is hot enough by dropping in a few capers; they should sizzle as soon as they touch the oil. Carefully drop the capers in the hot oil and fry for about 10 seconds to crisp up. Use a slotted spoon or sieve to remove to a plate lined with kitchen paper.

Step 6

For the pangrattato, put the bread, garlic and chilli flakes, if using, in a food processor and blitz until very fine. Heat the oil in a medium frying pan (skillet) over a medium heat, add the crumb mixture and salt and fry for 2–3 minutes until the crumbs are starting to turn crispy. Take off the heat and tip onto kitchen paper to drain.

Step 7

Place a large frying pan (skillet) over a medium heat, liberally season the cabbage pieces and drizzle with olive oil, using your hands to coat the whole outer sides. Once the pan is hot, place the pieces on cut side down and leave until charred a nice caramelized brown. Repeat with the other two sides. Meanwhile, soft-boil your eggs for 6 minutes, then drain and peel immediately.

Step 8

To serve, dress the charred cabbage with the lemon juice and oil, then spoon over the anchovy sauce. Sprinkle over the parsley and cut the eggs in half, seasoning with salt and pepper as you add them. Finish with a dusting of paprika (if you like) and some pangrattato.