Makes 4 to 6 servings Ingredients 1 teaspoon anchovy paste 1/2 teaspoon arrowroot 1/3 cup vegetable broth 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoons dried oregano 1/4 teaspoons ground black pepper 1 cup artichoke hearts (cooked if fresh, thawed if frozen), quartered 1/2 cup peas, […]
Serves 4 to 6 Look for high-quality anchovies and canned tuna imported from Italy, Spain, and Portugal (they really know their tinned fish!). You can make the sauce for this dish ahead of time, through Step 2, if you like. Reheat it before moving on to Step 3 the night […]
Makes 8 Servings Sandwich & Dressing Ingredients 6 tablespoons red wine vinegar 2 tablespoons chopped basil 1/4 cup chopped flat-leaf parsley 4 anchovy fillets 1 jalapeño, roasted, peeled, seeded, and finely chopped 1 cup extra-virgin olive oil 8 ciabatta rolls or 2 baguettes 1 lb drained oil-packed tuna, flaked 1 […]
Makes 8 servings Simple ingredients prepared in a simple way— that’s the best way to take your everyday cooking to a higher level. Buy large unpitted olives for this dish. It’s more work for you, but the olives are usually better quality and have meatier flesh. Piquillo peppers come in […]
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Makes 6 servings This is a hearty salad, perfect for a main course at any meal. You’ll want to look for high-quality tuna to feature in your salad, or make your own! If you can’t find small Niçoise olives, you can use Kalamata. Ingredients Potatoes 2 cups fingerling potatoes 1 1/2 […]
Makes 4 servings Ingredients Kosher salt, as needed 1 lb dried spaghetti 6 salt-cured anchovy fillets 1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 tsp red pepper flakes 1/4 cup chopped fennel fronds 1/2 cup toasted bread crumbs Directions Bring a large pot of salted water to […]
I haven’t always embraced my Italian-American identity. That’s not to say I’m not proudly Italian-American, or that I’m somehow ashamed of my Italian ancestry. It was more the Jersey Shore Italian-American stereotype that sort of haunted me, even before MTV entered the conversation. On campus at The Culinary Institute of […]
Makes 4 to 6 servings These beans, a nice crusty bread, and a chiled glass of wine make the perfect light summer dinner or brunch dish. Salsa verde is an herby Italian sauce with hundreds of variations, so don’t hesitate to change the proportions of the sauce to suit your […]