Puntarelle with anchovies from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 194) by Amanda Hesser

  • puntarelle
  • anchovies

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Le Cirque's spaghetti primavera; Pasta with vodka; Sea bass in grappa; Quail with rosemary on soft polenta; Italian beef stew with rosemary; Oxtail braised with tomato and celery (Coda alla vaccinara); Veal chops with sage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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