Orange-Anchovy Tapenade Over Grilled Endive
3/4 cup pitted Castelvetrano olives (or fresh-cured green olives)
2 tablespoons minced fresh rosemary
6 anchovies, chopped
Zest and juice of 1/2 orange
2 tablespoons chopped capers
1 tablespoon balsamic vinegar
Ground black pepper
4 Belgian endives, halved lengthwise
1/4 cup thinly sliced Peppadew peppers
Place the olives in a food processor and finely chop. Add the rosemary, anchovies, orange zest and juice, capers and balsamic vinegar. Pulse to mix. Season with pepper, then set aside.
Heat the grill or a grill pan to medium-high. Brush the endive halves with olive oil. Grill until just tender, about 3 minutes. Serve warm, topped with the tapenade and the Peppadew peppers. Makes 4 servings.
Baked Potatoes With Lemon, Anchovy and Burrata
4 medium baking potatoes, such as Russet
2 (4-ounce) pieces burrata cheese
Zest of 1 lemon
8 marinated white anchovies
2 tablespoons toasted pine nuts
Salt and ground black pepper
Heat the oven to 400 degrees.
Use a fork to poke the potatoes all over, then place them directly on the rack inside the oven. Bake for 45 minutes, or until the potatoes are tender. Using a clean kitchen towel, squeeze open each of the potatoes to create a deep cavity.
Cut the burrata balls in half, using care to lose none of the cream in the center. Place a piece of burrata inside each of the potatoes, followed by a bit of lemon zest, a few anchovies and a sprinkle of pine nuts. Season with salt and black pepper, as desired. Makes 4 servings.