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Recipes

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Associated Press
Orange Anchovy Tapenade Over Grilled Endive

Recipes

Orange-Anchovy Tapenade Over Grilled Endive

3/4 cup pitted Castelvetrano olives (or fresh-cured green olives)

2 tablespoons minced fresh rosemary

6 anchovies, chopped

Zest and juice of 1/2 orange

2 tablespoons chopped capers

1 tablespoon balsamic vinegar

Ground black pepper

4 Belgian endives, halved lengthwise

Olive oil

1/4 cup thinly sliced Peppadew peppers

Place the olives in a food processor and finely chop. Add the rosemary, anchovies, orange zest and juice, capers and balsamic vinegar. Pulse to mix. Season with pepper, then set aside.

Heat the grill or a grill pan to medium-high. Brush the endive halves with olive oil. Grill until just tender, about 3 minutes. Serve warm, topped with the tapenade and the Peppadew peppers. Makes 4 servings.

Baked Potatoes With Lemon, Anchovy and Burrata

4 medium baking potatoes, such as Russet

2 (4-ounce) pieces burrata cheese

Zest of 1 lemon

8 marinated white anchovies

2 tablespoons toasted pine nuts

Salt and ground black pepper

Heat the oven to 400 degrees.

Use a fork to poke the potatoes all over, then place them directly on the rack inside the oven. Bake for 45 minutes, or until the potatoes are tender. Using a clean kitchen towel, squeeze open each of the potatoes to create a deep cavity.

Cut the burrata balls in half, using care to lose none of the cream in the center. Place a piece of burrata inside each of the potatoes, followed by a bit of lemon zest, a few anchovies and a sprinkle of pine nuts. Season with salt and black pepper, as desired. Makes 4 servings.

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