Cauliflower Sauce with Garlic, Oil, and Chili Pepper
This pasta sauce pairs tender cauliflower with olive oil, garlic, anchovy, and chili pepper. The anchovies are melted into the oil, then the cauliflower is …
Broccoli and Anchovy Sauce
This sauce starts with broccoli cooked until just tender, then finished in olive oil with anchovies melted into a paste. A little chili pepper and …
Pasta and Pesto with Potatoes and Green Beans
This dish combines pesto with boiled new potatoes and green beans, then tosses everything with hot pasta. A small amount of pasta cooking water loosens …
Red and Yellow Bell Pepper Sauce with Sausages
This sauce cooks sausages with peeled bell peppers, then simmers them with tomatoes until the sauce loosens and the oil separates. It is tossed with …
Bagna Caoda – Hot Piedmontese Dip for Raw Vegetables
This Piedmontese sauce is kept hot and served as a dip for raw vegetables. Olive oil and butter are warmed gently, garlic is sauteed briefly, …
Baked Stuffed Mushroom Caps
The stuffing for these mushroom caps is built around reconstituted dried porcini, plus pancetta, anchovy, herbs, soaked bread crumb, and egg. The caps are topped …
Carciofi alla Giudia – Crisp-Fried Whole Artichokes
These Roman-style artichokes are fried in two stages so the interior cooks through before the leaves turn crisp. The second fry is finished with a …
Insalata Russa – Shrimp Salad with Assorted Vegetables
This salad combines shrimp with cooked green beans, potatoes, carrots, peas, and beets, bound with mayonnaise made with olive oil. It is shaped into a …