Dawn, I pulled some recipes from my LC that aren't pasta-related. Perhaps there's something you can
use. Most take several anchovies. I haven't necessarily made any of them, just collected them over the years.
* Exported for MasterCook 4 by Living Cookbook *
Tuscan Bean Soup with Anchovy-Onion Garnish
Recipe By : Fred Halpert of Brava Terrace in St. Helena, California.
Serving Size : 4 Preparation Time: 0:00
Categories : Beans Soup
Amount Measure Ingredient -- Preparation Method
3 Tbs plus 4 teaspoons olive oil
1 cup chopped onion
4 cloves garlic, minced
4 large sprig fresh thyme or 1 teaspoon dried
1 bay leaf
4 15-oz cans cannellini (white kidney beans), rinsed, drained
3 cups (or more)canned low-salt chicken broth
1/4 cup fresh lemon juice
12 canned anchovy fillets, drained, chopped
2 tsp minced fresh thyme or 3/4 teaspoon dried
4 tsp chopped fresh chives or green onions
1. Heat 3 tablespoons oil in heavy large saucepan over medium-high heat. Add
onion, garlic, thyme sprigs and bay leaf and sauté until onion is
translucent, about 4 minutes. Transfer 1/4 cup onion mixture to small bowl
and reserve.
2. Add cannellini and 3 cups broth to remaining onion mixture in saucepan
and bring to boil. Reduce heat and simmer 15 minutes. Discard thyme sprigs
and bay leaf. Working in batches, puree soup in blender until smooth. Return
soup to same saucepan. Stir in lemon juice. Add more broth if soup is too
thick. Season soup with salt and pepper.
3. Mix reserved onion mixture, anchovies and minced thyme in small bowl.
Ladle soup into bowls. Place spoonful of anchovy mixture in center of each.
Drizzle each with 1 teaspoon oil. Garnish with chives and serve.
Comments: A flavorful rustic soup from Fred Halpert of Brava Terrace in St.
Helena, California.
Recipe Author: Fred Halpert of Brava Terrace in St. Helena, California.
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* Exported for MasterCook 4 by Living Cookbook *
White Beans with Garlic, Lemon & Parmesan
Recipe By : Fine Cooking
Serving Size : 0 Preparation Time: 0:00
Categories : Beans Salad
Vegetable
Amount Measure Ingredient -- Preparation MethodBeans1 cup dried white beans, such as Great Northern
-- (to yield about 3 cups cooked) or
-- 1 29-ounce can white beans
1 1/2 tsp kosher salt
1/4 small onion
1 3-inch sprig fresh rosemaryDressing1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig fresh rosemary
3 anchovy fillets, rinsed and roughly
-- chopped (optional, but great)
1/4 cup finely grated fresh Parmigiano Reggiano
-- (about 1/2 ounce)
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp finely grated lemon zest
1/4 cup fresh lemon juiceTo Assemble1 pint cherry or grape tomatoes, halved
1/3 cup coarsely chopped fresh flat-leaf parsley
How to cook dried beans for a salad:
1. You can enhance the flavor of any bean dish by cooking the beans with
flavorful ingredients at the outset. I use the following method, changing
the herb according to the flavors in the final dish. You'll notice that I
add salt at the beginning of cooking. Some recipes say that this toughens
the skins and slows the cooking, but I've never found either to be true, and
early salting allows the flavor to penetrate the beans better.
2. Use the quantities of beans and flavorings listed in each recipe. Spread
the beans on a baking sheet and feel for any stones. Rinse the beans well,
put them in a large pot, cover by 3 to 4 inches of water, add the salt,
onion, and herbs, and bring to a boil. Reduce the heat to a simmer, cover,
and cook until the beans are very tender but not falling apart, 45 minutes
to 1 1/2 hours, longer if necessary. Start checking early because beans cook
at different rates; if the water level gets low, add more. When the beans
are cooked, let them cool in their liquid for about 15 minutes and then
drain.
3. Cook the dried beans following the method above. Transfer them to a large
bowl and keep them warm. (If using canned beans, rinse and drain them well.)
4. Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic,
and rosemary. Heat gently until the rosemary starts to sizzle lightly,
remove the pan from the heat, and leave to steep for about 20 minutes.
Discard the rosemary.
5. Take the garlic cloves from the oil (reserve the oil) and put them in a
food processor, along with the anchovies, grated cheese, salt, pepper, zest,
and lemon juice. Process to a fairly smooth mixture. Taste for seasoning;
the dressing should be highly seasoned.
6. Toss the dressing with the warm beans, using a rubber spatula to gently
fold so the beans get well coated but not smashed. Let the beans sit for a
few minutes and then toss a few more times. It may seem like too much liquid
at first, but the beans will gradually absorb it all. Fold in the reserved
infused oil, the tomatoes, and the parsley. Taste for seasoning and serve.
Cooking Tip: You can make this salad up to one day ahead, but let them come
fully to room temperature before serving. Freshen the flavor of the salad by
adding more fresh herbs and a squeeze of citrus right before serving.
Cooking Tip: A pressure cooker can give you a head start on cooking the
beans, but don't fully cook them that way because it's hard to control the
final texture. Pressure-cook the beans for about 20 minutes, uncover, and
then simmer until the texture's perfect.
Recipe Source: Fine Cooking
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* Exported for MasterCook 4 by Living Cookbook *
Spinach & Clam Soup
Recipe By : Posted by: Marg CDN
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Shellfish
Soup Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1/2 medium onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 clove garlic, minced
1/2 cup (1 stick) butter
2 Tbs flour
1 quart chicken broth
1 10- to 12-oz pkgfrozen spinach, thawed and squeezed dry
2 6 1/2-oz cans baby clams, drained
1/2 pint whipping cream
salt and pepper
Pernod (optional but a perfect addition)
1. Sauté lightly: onion, bacon, anchovies and garlic in skillet on med-high.
Remove from heat.
2. Melt butter in large saucepan over medium-high heat. Add flour sitting
constantly 2 to 3 minutes. Slowly stir in stock and bring to a boil. Add
onion-bacon mixture, spinach and clams and bring to a boil once again,
stirring occasionally. Pour in cream and bring to a boil again. Add salt and
pepper to taste. Divide among bowls and add a dash of Pernod to each.
Recipe Source: Posted by: Marg CDN
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* Exported for MasterCook 4 by Living Cookbook *
Louis Pappas' Greek Salad
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Salad
Shellfish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 large head lettuce
3 cups Potato Salad
12 leaves roka (a green), spinach or watercress
2 tomatoes, each cut into 6 wedges
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, cut into wedges
4 portions feta cheese
1 green bell pepper, cut into 8 ring
4 beet slices
4 peeled and cooked shrimp
4 anchovy filets
12 black Greek olives
12 medium-hot Salonika peppers
4 radishes, cut into flowers
4 whole green onions
1/2 cup distilled white vinegar
1/4 cup each of olive and vegetable oil, blended together
oreganoPotato Salad6 boiling potatoes, with skins
2 medium white onions
1/2 cup thinly sliced green onions
1/2 small bell pepper
1/4 cup finely chopped parsley
1/2 cup heavy mayonnaise
white vinegar
salt
1. Line a large platter with lettuce leaves. Place 3 cups potato salad in a
mound in the center. Cover with remaining lettuce which has been shredded.
Arrange roka, spinach or watercress on top. Place tomato wedges around outer
edges with a few on top, and place cucumber wedges between tomatoes, making
a solid base of salad. Place avocado near tomatoes.
2. Slices of feta cheese should be arranged on top, with green pepper slices
over all. Place sliced beets on top, with each covered by a shrimp and
anchovy filet. The olives, Salonika peppers, radishes and whole green onions
can be arranged as desired. Sprinkle entire salad with vinegar, adding more
to taste, and with blended oil. Sprinkle oregano over all.
3. Serve at once.
Potato Salad
1. Boil potatoes in their skins for 30 minutes, or until tender, but not
soft. Drain, slightly cool and peel. Slice into a bowl. Cut white onions,
green onions and bell pepper into thin slices. Add to potatoes with parsley.
2. Fold in mayonnaise and vinegar, using enough to hold salad together
lightly. Sprinkle lightly with salt.
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* Exported for MasterCook 4 by Living Cookbook *
Italian-Style Swiss Chard
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method3 lbs Swiss chard (both red and green, or
-- all of one color), rinsed and drained
2 Tbs extra-virgin olive oil
1 1/2 Tbs minced or pressed garlic
6 anchovies, chopped
3 Tbs balsamic vinegar
salt and pepper
1. Trim stem ends of chard. Thinly slice stems crosswise up to base of
leaves; set slices aside. Reserve a few whole leaves to line serving dish;
coarsely chop remaining leaves.
2. In a 6- to 8-quart pan over medium-high heat, stir oil, garlic, and
anchovies until garlic is slightly softened, about 2 minutes. Add chard
stems; stir until softened, about 2 minutes. Stir in chopped leaves (part at
a time if pan is full), cover, and cook until wilted, about 4 minutes. Mix
in vinegar; season to taste with salt and pepper. Garnish a serving dish
with reserved chard leaves; spoon greens alongside.
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* Exported for MasterCook 4 by Living Cookbook *
Green Beans with Onions & Capers
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Methodsalt
1 1/2 lbs green beans
2 Tbs (1/4 stick)unsalted butter
1 small red onion, thinly sliced
2 anchovies, coarsely chopped
1 Tbs drained capers
freshly ground pepper
1. In a large pot of boiling salted water, cook the green beans until
tender, about 5 minutes. Drain well.
2. Melt the butter in a large skillet. Add the onion and cook over moderate
heat until softened, 5 minutes. Add the anchovies and capers; cook for 1
minute, stirring. Add the beans, season with pepper and cook for 2 minutes,
stirring occasionally. Serve at once.
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* Exported for MasterCook 4 by Living Cookbook *
Garlic-Anchovy Salad Dressing
Recipe By : Lois Taylor Caron
Serving Size : 0 Preparation Time: 0:00
Categories : Salad Sauce
Amount Measure Ingredient -- Preparation Method2 Tbs lemon juice
2 Tbs sour cream
2 Tbs mayonnaise
2 anchovy fillets
1/3 cup grated Parmesan cheese
2 cloves garlic, peeled
1/4 tsp pepper
1/8 tsp hot pepper sauce
1/8 tsp Worcestershire sauce
1/3 cup vegetable oil
1. Place the first nine ingredients in a blender; cover and process until
smooth. While processing, gradually add oil in a steady stream.
2. Transfer to a small bowl or jar; cover and Mil store in the refrigerator.
Comments: "Here's one of' my favorite dressings. It's thick, creamy and
terrific with greens and vegetables," relates field editor Lois Taylor Caron
of Bainsville, Ontario.
Recipe Author: Lois Taylor Caron
Recipe Source: Taste of Home Jun/Jul 2006
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* Exported for MasterCook 4 by Living Cookbook *
Daube Provencal
Recipe By : Cook's Illustrated Nov/Dec 2005
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method3/4 oz dried porcini mushrooms, rinsed well
1 3 1/2-lb (about)boneless beef chuck-eye roast, trimmed
-- of excess fat and cut into 2-inch chunks
1 1/2 tsp table salt
1 tsp ground black pepper
4 Tbs olive oil
5 oz salt pork, rind removed
4 large carrots, peeled and cut into 1-inch rounds
-- (about 2 cups)
2 medium onions, halved and cut into 1/8-inch-thick
-- slices (about 4 cups)
4 medium cloves garlic, sliced thin
2 Tbs tomato paste
1/3 cup all-purpose flour
1 bottle bold red wine
1 cup low-sodium chicken broth
1 cup water
4 strips zest from 1 orange, removed with
-- vegetable peeler, each strip about 3 inches
-- long, cleaned of white pith, and cut
-- lengthwise into thin strips
1 cup pitted nicoise olives, drained well
3 anchovy fillets, minced (about 1 teaspoon)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 14 1/2-oz can whole tomatoes, drained and cut into 1/2-inch dice
2 Tbs minced fresh parsley leaves
1. Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl;
cover with plastic wrap, cut several steam vents in plastic with paring
knife, and microwave on high power for 30 seconds. Let stand until mushrooms
soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into
1/2-inch pieces (you should have about 4 tablespoons). Strain liquid through
fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms
and liquid aside.
2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry
beef thoroughly with paper towels, then season with salt and pepper. Heat 2
tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat
until shimmering but not smoking; add half of beef. Cook without moving
pieces until well browned, about 2 minutes on each side, for total of 8 to
10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium
bowl. Repeat with remaining oil and remaining meat.
3. Reduce heat to medium and add salt pork, carrots, onions, garlic, and
tomato paste to now-empty pot; cook, stirring occasionally, until light
brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1
minute. Slowly add wine, gently scraping pan bottom to loosen browned bits.
Add broth, water, beef, and any juices in bowl. Increase heat to medium-high
and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2
cup olives, anchovies, thyme, and bay, distributing evenly and arranging
beef so it is completely covered by liquid; cover partially and place in
oven. Cook until fork inserted in beef meets little resistance (meat should
not be falling apart), 2 1/2 to 3 hours.
4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2
cup olives; warm over medium-high heat until heated through, about 1 minute.
Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim
excess fat from surface of stew. Stir in parsley and serve.
Cooking Tip: Key Ingredients: Here are some notes on buying the key
ingredients in our daube.
Cooking Tip: SALT PORK: Cured (but not smoked) pork belly gives the stew
richness and flavor. Buy a piece that's at least75 percent meat, with a
minimum of fat.
Cooking Tip: OLIVES: Use tiny, briny nicoise olives. Cook some of the olives
with the stew, then add more just before serving to maximize their impact.
Cooking Tip: ANCHOVIES: No one will be able to detect their flavor, but
anchovies add earthiness to this dish. Meaty Ortiz anchovies (in olive oil)
won a test kitchen tasting.
Cooking Tip: RED WINE: Choose something bold, such as Cabernet, and simmer
for at least 21/2 hours to cook off the raw flavors that an entire bottle
contributes to the pot.
Cooking Tip: TOMATOES: e tomatoes were the winner of a test kitchen tasting.
To preserve their lively flavor, add the drained tomatoes just before
serving.
Cooking Tip: Why 'Simmer' in the Oven?
Cooking Tip: ON THE STOVE: Concentrated heat from below thwarts flour's
thickening properties.
Cooking Tip: IN THE OVEN: Evenly distributed heat allows starches to work
their magic.
Cooking Tip: Like many of the beef stews tested in our kitchen, our Daube
Provencal is cooked in the oven. Why do we prefer this method to a stovetop
simmer? To test this myself, I cooked one daube in a 350-degree oven and
simmered the other one on the stove. Both stews produced moist, tender meat
in 21/2 hours, but the textures of the braising liquids differed
dramatically. The stovetop stew produced a thin sauce more like soup, while
the oven-braised daube yielded a silky and luxurious sauce.
Cooking Tip: Why so different? At moderate temperatures, the flour in a
braising liquid gradually absorbs water, thus thickening the sauce. If the
liquid gets too hot, however, the starch breaks down and loses its
thickening properties, resulting in a thinner sauce. Because stovetop
cooking heats from the bottom only, the flour closest to the heat source
loses its thickening ability.
Cooking Tip: Daubes were traditionally cooked in a covered urn-shaped pot
(called a daubiere). The pot was placed in the fireplace-away from direct
flame-on a bed of hot embers with more embers piled into the indentations in
the lid. The result? Even heat from above and below that gently simmered the
stew. So oven braising is not only more effective than stovetop simmering,
it's also more authentic. -S.W.
Comments: Serve this French beef stew with egg noodles or boiled potatoes.
If nicoise olives are not available, kalamata olives, though not authentic,
can be substituted. Cabernet Sauvignon is our favorite wine for this recipe,
but Cotes du Rhone and Zinfandel also work. Our favorite cut of beef for
this recipe is chuck-eye roast, but any boneless roast from the chuck will
work. Because the tomatoes are added just before serving, it is preferable
to use canned whole tomatoes and dice them yourself-uncooked, they are more
tender than canned diced tomatoes. Once the salt pork, thyme, and bay leaves
are removed in step 4, the daube can be cooled and refrigerated in an
airtight container for up to 4 days. Before reheating, skim the hardened fat
from the surface, then continue with the recipe.
Recipe Source: Cook's Illustrated Nov/Dec 2005
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* Exported for MasterCook 4 by Living Cookbook *
Chicken Supremes with Tapenade & Mushroom Sauce
Recipe By : Jacque Pepin
Serving Size : -1 Preparation Time:
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method4 skinless boneless chicken breasts
1 Tbs good olive oil
4 Tbs (1/2 stick)unsalted butter
salt and freshly ground black pepper
1 1/2 cups mushrooms, washed and cut into pieces
1/2 cup chopped onion
1/2 cup dry white wine
2 Tbs chopped fresh chives or parsleyTapenade3/4 cup mixed pitted black and green olives
1 clove garlic, sliced
2 dried apricot halves, cut into small pieces
1 1/2 Tbs drained capers
8 anchovy fillets in oil
2 Tbs extra-virgin olive oil
1. For the tapenade, put olives, garlic, apricot, anchovies and olive oil in
a food processor and pulse to make a coarse puree.
2. Cut a horizontal slit in each chicken breast to create a pocket and stuff
with the tapenade.
3. Preheat the oven to 180 F.
4. Heat the remaining tablespoon of olive oil and 2 tablespoons of the
butter in a large skillet. Season the chicken breasts with salt and pepper
and place them in the hot skillet, cooking over medium heat, covered, for
about three minutes on each side. Transfer to a platter and keep warm in the
oven.
5. Add mushrooms and onions to the skillet and sauté for about two minutes.
Add the wine and reduce by boiling for two minutes. Add the remaining 2
tablespoons butter and salt and pepper to taste and mix well.
6. Serve a chicken breast on each of four plates and add any accumulated
juice to the mushroom sauce. Spoon sauce over chicken and serve.
Recipe Author: Jacque Pepin
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* Exported for MasterCook 4 by Living Cookbook *
Boccaccio's Dressing
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method4 oz bleu cheese, crumbled (blue cheese)
1 1/2 oz anchovies (about 10), coarsely chopped
1/2 green pepper, coarsely chopped
1/2 stalk celery, coarsely chopped
1/4 onion, coarsely chopped
1 sprig parsley
2 cups vegetable oil
6 Tbs white wine vinegar
5 1/4 Tbs prepared mustard
3 Tbs red wine vinegar
1/2 tsp dried basil, crumbled
1/4 tsp freshly ground pepper
1. Combine cheese, anchovies, pepper, celery, onion and parsley in processor
or blender. Add remaining ingredients and puree.
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* Exported for MasterCook 4 by Living Cookbook *
Broccoli with Garlicky Tapenade
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 cup pitted kalamata olives (5 ounces)
3 Tbs extra-virgin olive oil
2 Tbs shredded basil leaves
1 1/2 Tbs drained capers
1 Tbs fresh lemon juice
5 oil-packed anchovies
3 cloves garlic, smashed
freshly ground pepper
1 lb broccoli, cut into 1-inch florets with
-- about 2 inches of stem attached
1. In a food processor, combine the olives, olive oil, shredded basil,
capers, lemon juice, anchovies and smashed garlic and pulse until finely
chopped. Scrape down the bowl, season the tapenade with pepper and puree
until fairly smooth. Transfer the tapenade to a serving bowl.
2. In a large deep saucepan, bring 1 inch of water to a boil. Fill a steamer
basket with the broccoli, add it to the saucepan, cover and steam over high
heat until the broccoli is crisp-tender, about 5 minutes. Transfer the
broccoli to a platter and serve with the tapenade.
Cooking Tip: The tapenade can be refrigerated for up to 3 days.
Comments: A briny, pungent sauce like this olive tapenade is a perfect
accompaniment to steamed broccoli.
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* Exported for MasterCook 4 by Living Cookbook *
Browned Cauliflower with Anchovies, Olives & Capers
Recipe By : Ruth Lively
Serving Size : 4 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 medium-small headcauliflower (about 2 lb.)
1 large clove garlic, peeled
pinch coarse sea salt or kosher salt
6 oil-packed anchovy filets, drained
1/4 cup extra-virgin olive oil
15 black olives (such as Kalamata or
-- nicoise), pitted and roughly chopped
1 Tbs fresh lemon juice; more to taste
2 tsp capers, roughly chopped
1 tsp finely grated lemon zest
1/16 pinch crushed red pepper flakes or 1/8 tsp. Aleppo pepper
1. Trim the leaves and stem from the cauliflower head. Working from the
bottom of the head, cut off individual florets until you reach the crown,
where the florets are small and fused together. Cut the large florets into
quarters, the medium ones into halves, and the crown into four pieces,
always trying to keep the top of the florets attached to pieces of stem.
2. In a mortar, crush the garlic and the salt with a pestle until you obtain
a paste. Add the anchovies and pound them to a paste as well. (If you don't
have a mortar, you can mince the garlic, salt, and anchovies very finely and
then mash them with the flat side of the knife until they become a paste.)
Scrape this mixture into a large shallow bowl. Add 1 tablespoon of the oil,
the olives, lemon juice, capers, lemon zest, and red pepper flakes. Stir
well.
3. Heat 2 tablespoons of the olive oil in a heavy 10-inch skillet over
medium-high heat. When the oil is hot, add half the cauliflower pieces in a
single layer, flat side down. Cook the cauliflower until well browned on the
bottom, 2 to 4 minutes, and then transfer to a plate. Add the remaining 1
tablespoon oil to the pan and repeat with the remaining cauliflower, but
don't transfer it to the plate. Return the first batch of cauliflower to the
pan, turn the heat down to low and carefully add 2/3 cup water. Cover and
let steam until the stems are just tender, 6 to 8 minutes.
4. With a slotted spoon, transfer the cooked cauliflower to the bowl with
the anchovy mixture. Add 1 tablespoon of the cooking liquid. Let sit 1
minute to warm and loosen the mixture, and then turn gently to coat the
cauliflower and evenly distribute the olives and capers. Serve warm or at
room temperature.
Comments: Anchovies and cauliflower are a sublime pairing. If you think six
filets are too much, trust me: You'll get a delicious suggestion of anchovy,
not an overpowering punch. This is one of those dishes that improves greatly
if allowed to sit for several hours before eating. Serve at room temperature
or warm it gently on the stove or in the oven.
Recipe Author: Ruth Lively
Recipe Source: Fine Cooking
Author Note: Ruth Lively cooks, writes, and gardens in New Haven,
Connecticut.
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* Exported for MasterCook 4 by Living Cookbook *
Cauliflower Piquant
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method5 cups cauliflower florets
1/2 cup 1-inch-square pieces roasted red peppers
1 Tbs drained capers
4 canned anchovies, patted dry and chopped
2 Tbs lemon juice
1 Tbs extra-virgin olive oil
salt and freshly ground pepper
1. In a covered 2- to 3-quart pan over high heat, bring cauliflower and 12
cup water to a boil. Reduce heat and simmer until tender-crisp to bite,
about 4 minutes. Drain.
2. Combine peppers, capers, anchovies, lemon juice, and oil. Mix with
cauliflower; season to taste with salt and pepper.
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