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| This Provençal purée of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't worry if some bones remain in the anchovies - just think of them as added calcium. |
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| The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci's antipasti, which often include this big meatball. |
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| Traditionally bakers make this rich Alsatian bread in hand-painted earthenware molds, but steel, nonstick aluminum or glass molds are fine too. |
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| The mint used in Apulia is wild mentuccia; it's similar to pennyroyal and has a subtler, less aggressive flavor than the kind of mint we usually grow in our gardens or find in our shops. |
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| The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. |
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| I have made this recipe most successfully - and easily - with cooked octopus from Japanese markets. |
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| If you can find the small, flat, yellow- or red-skinned onions sold here as cipolline, by all means use them in this recipe, following the method below. |
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| These pretty little pockets of squid, their tops cut open to show off the stuffing inside, are served at Ristorante Gambrinus. |
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| In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on January 17. |
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| Serve these peppery greens and feta as an appetizer or as an accompaniment to roast lamb or chicken. It's surprising how much the cheese mellows in flavor when it's warmed. |
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| Don't let the ingredients in this recipe scare you away. It's worth a trip to a specialty market - and it's simple to prepare. |
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| Leftovers of this rich loaf are wonderful sliced and fried in butter. |
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| In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on January 17. |
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