What comes before the meal is just as important as the meal itself
Marinated Salted Anchovies
Ready to make the leap and give anchovies another chance? This is a great recipe to try — the simple flavors of lemon juice, white-wine vinegar, red onion, garlic, and chile work wonders on the assertively flavored anchovy.
Click here to see the Marinated Salted Anchovies Recipe.
Parmesan and Parsley Fritters
Fava Beans and Pecorino
Refreshing, slightly tangy, and with a hint of pleasant saltiness from the pecorino, this take on the classic Ligurian bread topping salsa maro has an interesting texture thanks to the rustic preparation of the fava beans.
Click here to see the Fava Beans and Pecorino Recipe.
Sicilian Stuffed Artichokes
This recipe, dating back to 1912 in Sicily, is, in the truest sense of the word, a classic. The stuffing is a delicious combination of sautéed onion and garlic, breadcrumbs, parsley, and Parmigiano-Reggiano — simple, but amazing.
Click here to see the Sicilian Stuffed Artichokes Recipe.
Marinated anchovies are a popular antipasto, but sometimes, you're looking to do something a little different. This preparation uses similar flavors of parsley, garlic, red onion, and red-wine vinegar but combines them into a purée that is just barely cooked. It's great on some grilled bread or flatbread.
Click here to see the Anchoïade Recipe.