Stagione Estiva (The Summer Season)
a raw pasta or salad dressing
by Gemma Seymour-Amper
9 December 2011
Serves 4 -ish*
80 ml (1/3 c.) extra virgin olive oil
4 anchovy filets
1/2 large shallot (~ 20 grams), peeled and sliced paper-thin
2 cloves garlic, peeled smashed and minced finely
24 red grape or small cherry tomatoes, halved
12 yellow grape or small cherry tomatoes, halved
12 seedless white grapes, halved
80 ml (1/3 c.) vino bianco
1 T. fresh parsely, chopped finely
1 t. fresh rosemary, chopped finely
1 t. fresh thyme, chopped finely
zest of 1/2 lemon
1/8 t. hot chile pepper, minced (optional)
Mash anchovy filets in EVOO until fully incorporated. Combine all ingredients in a non-reactive dish, and allow to rest for 24 hours.
Toss with baby spinach, baby arugula, and shaved fennel, or toss with fresh pasta, and top with shaved Parmigiano-Reggiano or aged Asiago, pitted olives, pignoli, walnuts, or whatever else takes your fancy. May also be tossed with bread for a delicious bread salad. Would also make an excellent topping for fresh sardines or other fish. Squeeze the zested half lemon and sprinkle a little sea salt at serving time, if/as desired.
NB: You can leave out the anchovies to make it vegan, but then it wouldn’t be quite the same dish. It’ll still be good, though. Just add a bit of sea salt to compensate.
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* (I’m not really sure how far this will go, but my mother and I split it between us at dinner as a salad dressing for the baby spinach/baby arugula salad I made, and as a condiment for Tortilla Espagnole, with enough left over for at least two more of us, so it should serve at least 4 people).