 |
Illustrations by John Burgoyne.
(Photo: Kang Kim) |
Yes, the ramps have arrived at the Greenmarket, along with their slavering, cultlike following, but so too has the green garlic—splendidly odoriferous in its own right, with a comparatively mellow flavor. Gramercy Tavern’s Michael Anthony shows how to whip it into a pungent and delicious sauce for steak, below.
Michael Anthony’s Green-Garlic Sauce
2 bunches green garlic (available at Greenmarket)
1 teaspoon olive oil
1 teaspoon colatura (salted anchovy sauce, available at BuonItalia)
1/2 pint beef or chicken stock
Trim away most of the leafy greens from the green garlic, saving about an inch of the lower green. Trim away the root end of each shoot, then (1) clean, dry, and (2) finely chop garlic. In a pan, sauté the garlic in the olive oil over medium heat until tender. Deglaze with the colatura, and add the beef or chicken stock. Simmer for 1 minute. (3) Spoon generously over grilled flatiron (top blade) or flank steak, and serve atop a bed of chopped and sautéed spring onions.
Email
Print
Eight Year-End Films Vie for Oscar Contention
Sondheim and Lansbury on a Lifetime in Theater
The Black Keys Release Their Hip-hop Debut 
How the BQE Became an Artistic Muse
On Great Jones Street, Shopping Is Art 
Classic Fare, Old-world Charm at Le Caprice
Buy a Brownstone for Less Than $1 Million
Fifty of the City's Tastiest Soups
Reasons to Love New York 2009
New York Politicians Refuse to Quit
A-Rod Has Babe Ruth in His Sights
McCain Yields to the Party's Pressure
