Makes 4 servings This jewel of a recipe from the CIA’s own Waldy Malouf is slightly sweet, spicy, intensely flavorful sauce that will elevate any already amazing dish to even greater heights. We most look forward to sharing this recipe at our Hyde Park campus’ annual Beefsteak Dinner, a boisterous […]
Sautéed Broccoli Rabe With Garlic & Crushed Pepper
Makes 4 to 6 servings Ingredients 3 lb broccoli rabe 1/4 cup olive oil 3 tablespoons thinly sliced garlic 1 or 2 anchovy fillets, optional 1/4 to 1/2 teaspoon crushed red pepper flakes Kosher salt, to taste Freshly ground black pepper, to taste Directions Bring a large pot of salted […]
Tapenade
Makes 6 servings Ingredients 2 cups pitted kalamata or other cured black olives 3 anchovy fillets, drained 2 tablespoons capers, rinsed 2 garlic cloves, minced 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon chopped parsley, rosemary, or basil Directions Put the olives, anchovy fillets, capers, and garlic […]