Recipe of the Week - Warm Oca and Anchovy Salad

It’s a testament to how rare Oca is that you won’t find loads of recipes online the way you will for almost every other recipe.  I did come across this delicious recipe on  Serves 4-6.


  • 4-500g Oca

  • 60ml extra virgin olive oil

  • 50g anchovy fillets, drained if in oil

  • 3 plump cloves of garlic, peeled and finely sliced

  • A small bunch of flat leaved parsley, leaves picked and stalks reserved

  • Sea salt and freshly ground black pepper


Cut the Oca so that they are in approximately equal sized pieces. Chop the parsley stems finely and put to one side. Chop the parsley leaves finely and keep separate from the stems.  Boil or steam the Oca for about 10 minutes until there’s just give in the middle when you test them with a sharp knife. Strain the Oca and leave to drain and air dry in a colander or sieve while you prepare the dressing in the pan you used to cook them. 

Make sure the pan is dry using a tea towel or over the hob heat.  Add the olive oil and heat over a low-medium heat. You need the oil to warm the anchovies and garlic and not brown them. Add the anchovies, garlic and parsley stems and cook gently stirring frequently until the anchovies have melted. Take the pan off the heat and add the Oca and chopped parsley leaves to the pan. Stir the Oca gently in the flavoured oil to coat thoroughly. Check seasoning and season to taste, give another stir and tuck in.

Michael Kelly is a freelance journalist, author and founder of GIY.

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