Escalivada from Tartine Box Set by Chad Robertson

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  • mseers on October 24, 2011

    Escalivada 187 – grilled veg and bread with anchoiade 1 large rosa Bianca or globe eggplant 1/4 in slices lengthwise, 1 zucchini 1/4 in slices lengthwise, 6 gypsy peppers halved and seeded, 1 red or yellow onion 1/4 in slices, 1/2 c olive oil, 4 slices country bread Anchoiade: 2 cloves garlic, 6 olive oil packed anchovy fillets, 1/2 c walnuts, 1/2 t coriander seeds, grated zest and juice of 1 lemon, 1/2 c olive oil, 1 T marjoram, 1 t thyme, 1/2 c dried or dark black mission figs, 2 ripe tomatoes in 1 in chunks, 2 c mixed parsley and basil, optional 8-10 fresh figs halved Brush veg with olive oil, grill on charcoal until slightly charred 6-8 min total. Brush bread with olive oil, grill until slightly charred. Cut each slice in half. Anchoiade: pound garlic and anchovies, add walnuts and coriander and pound to a paste. Stir in remaining. Season. Arrange tomatoes, bread, parsley, basil, grilled veg and figs on a platter. Spoon anchoiade over.

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