Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless	1 pound
Salt, kosher	¼ teaspoon + ¼ teaspoon
Pepper, ground	¼ teaspoon + ¼ teaspoon
Garlic powder	¼ teaspoon
Olive oil	1 tablespoon + 2 tablespoons
Butter, softened	1 ½ tablespoons
Basil, chopped	1 ½ tablespoons
Anchovies, minced	2
Shishito or Padrón peppers	6 cups
Lemon wedges for serving, charred if desired

1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
5. Add 2-tablespoons oil and peppers to the skillet. 
6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 

Recipe from www.eatingwell.com.

Crispy pork cutlets with tonnato sauce

Active: 20 minutes; Total: 40 minutes; Serves: 4

Olive oil, extra virgin	½ cup + ½ cup + ¼ cup
Caperberries	¼ cup +
Anchovy, drained	3 fillets
Lemon zest	1 ½ teaspoons
Lemon juice	1 tablespoon
Pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Tonnino tuna fillets, oil packed, drained	13.4 ounces (2 jars)
Water	½ cup
Pork loin chops, pounded to ¼-inch thickness	4 6-ounce chops
Salt	1 ½ teaspoon
Flour, all purpose	½ cup
Eggs, lightly beaten	2 large
Panko	2 cups
Parsley leaves, loosely packed	2 cups
Onion, red, thinly sliced, rinsed, patted dry	¼ cup

1. Preheat your oven to 200°F. 
2. Process ½-cup oil, caper berries, anchovies, lemon zest and juice, and ¼-teaspoon pepper in a food processor until almost smooth, about 1 minute. 
3. Add tuna; process until thick and smooth, about 2 minutes, scraping down the sides as needed. 
4. Transfer to a bowl; stir in water until smooth; cover and refrigerate until ready to use. 
5. Sprinkle pork evenly on both side with salt and remaining pepper. 
6. Place the flour, eggs, and panic in three separate wide, shallow dishes. 
7. Working with one cutlet at a time, dredge in flour and shake off, dip in eggs and let drip a bit, and then dredge in the panko to coat; place on a plate. 
8. Heat ½-cup oil in a 12-inch skillet over medium heat. 
9. Working with one or two cutlet at a time, cook in the hot oil until golden brown, crisp, and cooked through, about 2 to 3 minutes per a side. 
10. Transfer to a baking sheet lined with paper towels; sprinkle evenly with salt to taste, and place in the preheated oven to keep warm. 
11. Repeat with remaining cutlets, adding the remaining oil to the skillet after cooking two cutlets. 
12. Divide cutlets among four plates; spoon about 1/3 cup tonnato sauce over each cutlet. 
13. Top evenly with parsley and onion.
14. Garnish with additional caperberries and pepper; serve with lemon wedges and remaining sauce. 

Recipe from Food&Wine Magazine, March 2021.

Slow-roasted boneless leg of lamb with garlic, rosemary & lemon

Olive oil, extra-virgin	2 tablespoons
Garlic, minced	1 tablespoon
Shallot, minced	1 medium
Anchovy filets, minced	3 tablespoons
Rosemary leaves, finely chopped	2 tablespoons
Lemon zest	1 tablespoon
Red pepper flakes	½ teaspoon
Salt, kosher	2 tablespoons
Pepper, freshly ground	½ teaspoon
Leg of lamb, boneless, butterflied, carefully trimmed of internal fat & connective tissues	4 to 5 pounds

1. Preheat oven to 275°F; arrange rack in lower-middle position. 
2. Heat oil in a small saucepan over medium heat until shimmering. 
3. Add the garlic, shallot, anchovies, rosemary, zest, and pepper flakes. 
4. Cook, stirring occasionally, until the shallots and garlic are softened, about 5 minutes. 
5. Transfer to a small bowl, and season with salt and pepper. 
6. Rub half of the mixture inside the lamb leg. 
7. Roll the leg and secure at 1-inch intervals with butcher’s twine. 
8. Rub remaining mixture over the exterior of the lamb. 
9. Cook immediately, or let rest uncovered in your refrigerator overnight. 
10. Place the lamb on a wire rack set in a foil-lined rimmed baking sheet. 
11. Transfer to the oven, and roast until an instant read thermometer inserted into the coolest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 1 ½ to 2 hours. 
12. Remove from the oven, and let rest for 40 minutes.
13. Increase the oven to 500°F. 
14. Return the lamb to the oven, and roast until the exterior is deep brown and crisp, about 15 minutes. 
15. Remove from the oven, and let rest 15 minutes. 
16. Remove the twine, transfer to a cutting board, and slice into ¼-inch thick slices.

Recipe from Serious Eats

Stuffed artichokes provençal

Water	1 cup
Garlic, minced	5 cloves
Thyme, dried	1 teaspoon
Bay leaf	1
Lemons, quartered	2
Olive oil, extra virgin	3 tablespoons
Shallots, finely chopped	½ cup
Anchovies, finely chopped	2 whole
Tomatoes, cherry, quartered	1 cup
Thyme, fresh, chopped	2 teaspoons
Rosemary, fresh, chopped	1 teaspoon
Parsley, flat-leaf, finely chopped	1 tablespoon
Olives, black, pitted, oil-cured, chopped	½ cup
Capers, brine-cured, drained, chopped	¼ cup
Salt
Pepper, freshly ground
Breadcrumbs, fresh	2 cups
Artichokes	4 medium

1. Pour the water into the pressure cooker, and add 2/5 of the garlic, dried thyme, and bay leaf. 
2. Squeeze the lemons into the water and drop them in. 
3. Arrange the trivet and steamer basket in the bottom. 
4. In a sauté pan over medium-high heat, warm 2 tablespoons oil. 
5. Add the remaining garlic and shallots, and sauté for 2 minutes, or until fragrant. 
6. Add the anchovies, and sauté for another minute. 
7. Add the tomatoes, fresh thyme, rosemary, and parsley, and sauté until the tomatoes are softened. 
8. Stir in the olives and capers. 
9. Taste for seasoning, and add salt and pepper to taste; allow to cool slightly. 
10. Meanwhile, heat the remaining oil in a skillet, and toss the breadcrumbs in the oil. 
11. Cook, stirring, until they become golden; stir into the tomato mixture. 
12. Cut the top inch of an artichoke, and remove the stem. 
13. Pulling the outer leaves apart, stuff some of the mixture between the outer leaves with a spoon. 
14. Work your way around the artichoke through the layers of leaves and stop when you get to the leaves tightly bound in the center; repeat with remaining artichokes. 
15. Place the artichokes in the steamer basket. 
16. Lock the lid, and cook at high pressure for 13 minutes. 
17. Quick release the pressure, remove the lid, and remove the steamer basket. 
18. Allow the artichokes to rest in the basket for about 5 minutes, and then transfer to a serving platter. 

Recipe from The Easy Pressure Cooker Cookbook by Diane Phillips