Michael's Antipasti


  • ½ cup green olives
  • ½ cup black olives
  • Coarse salt and freshly ground black pepper
  • 2 red onions, sliced ½-inch thick
  • 2 zucchini sliced ½-inch thick
  • 1 eggplant, sliced ½-inch thick
  • 2 to 4 red, yellow, or orange bell peppers
  • + 4 more ingredients
    • ¼ cup olive oil, more if needed
    • 2 tablespoons chopped flat-leaf parsley
    • ¼ teaspoon red pepper flakes
    • 15 whole anchovies in salt or 30 anchovy fillets, packed in oil

1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovie...

View full recipe at SpringPad


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