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Green beans with toasted hazelnut butter and anchovy
Serves 4-6 Sauces and accompaniments
Ingredients
- 100g blanched hazelnuts
- 31⁄2tbsp olive oil
- 500g green beans, stalks removed
- 6-8 anchovies, roughly chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6. Place the hazelnuts in a small roasting tray and toast in the oven for 8-10 minutes, until golden. Remove from the oven and allow to cool slightly, then roughly chop 20g. Put the remaining hazelnuts in a blender or food processor with the olive oil. Season well with salt and pepper and blitz until smooth.
Blanch the beans in a pan of boiling water for 3-4 minutes until just tender. Drain well.
Place the beans in a large serving dish and drizzle over the hazelnut purée. Scatter the chopped hazelnuts and anchovies on top and finish with a good grind of black pepper.
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