Michael's Antipasti


  • ½ cup black olives
  • 2 zucchini
  • Coarse salt
  • 2 red onions
  • ¼ cup olive oil
  • 2 tablespoons flat-leaf parsley
  • 15 whole anchovies in salt or 30 anchovy fillets, packed in oil
  • + 5 more ingredients
    • 1 eggplant
    • ¼ teaspoon red pepper flakes
    • ½ cup green olives
    • freshly ground black pepper
    • 4 red, yellow, or orange bell peppers

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 Epicurious


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