Carciofi alla Romana – Artichokes, Roman Style
These artichokes are trimmed thoroughly, stuffed with parsley, garlic, and mint, then braised whole, stem attached, and served upside down. The olive oil and cooking …
Marinated Carrot Sticks
These carrots are boiled just until tender but still firm, then finished in a simple marinade of olive oil, vinegar, oregano, garlic, salt, and pepper. …
Roasted Eggplant with Peppers and Cucumber
The eggplant is roasted until soft, then peeled, cut into strips, and drained so it does not water down the bowl. It is tossed with …
Roasted Peppers and Anchovies
Roasted peppers and anchovies are layered with capers, oregano, garlic, and olive oil so the flavors steep together. The peppers are roasted until charred, then …
Hard-Boiled Eggs with Green Sauce
These hard-boiled eggs are filled with a creamy mash of yolks, olive oil, capers, parsley, anchovies, garlic, and mustard. Diced sweet red pepper goes on …
Crostini Bianchi – Ricotta and Anchovy Canapes
These crostini are toasted bread squares topped with a ricotta and anchovy cream blended in a food processor. The bread can be prepared ahead, but …
In Carpione – Fried Marinated Fresh Sardines (or other fish)
The fish is fried first, then covered with an onion and vinegar marinade made in the same skillet. After steeping overnight, it is served at …