You might also enjoy reading our articles on the ICC in the Gastronomy section: Black Truffle Dinner and Gastronomy - Chef’s Night with Sandra Lotti.

Hot Garlic and Anchovy Sauce

Serves 12

For the sauce:
12 garlic cloves
2 cups extra-virgin olive oil
4 ounces canned anchovies, drained
3 tablespoons butter, melted
 
Pour the extra-virgin olive oil into a heavy-bottomed pot over low heat. Crush 4 cloves of garlic and add them to the oil. Add the anchovies and remaining 8 cloves of garlic, cut into thin slices. Stir frequently until the garlic turns golden and the anchovies start to disintegrate (10 to 15 minutes), and add the melted butter. This sauce should be served hot, ideally in a fondue pot where it can be continuously heated. Use it as a dip for raw fennel, cubes of sautéed beef and boiled potatoes.

Beef Carpaccio
Serves 6 as an appetizer

 
1 pound top-quality beef sirloin, very thinly sliced (check with your butcher to make sure your meat is carpaccio-quality. Have your butcher slice it for you.)
Parmigiano-Reggiano, shaved
4 ounces mushrooms, cleaned and thinly sliced
½  cup extra-virgin olive oil
salt and freshly ground pepper
juice of ½  lemon
 
Arrange the sliced beef on a large serving platter so that the pieces overlap slightly. Sprinkle with mushrooms and thin strips of shaved Parmigiano (a cheese slicer or vegetable peeler makes this easy). Drizzle with the oil and the lemon juice. Season to taste with salt and pepper. Serve and eat immediately.
 

Veal in Tuna Sauce (Vitello Tonnato)

Serves 8
 
For the roast:
2 pound piece veal (bottom round)
3 tablespoons extra-virgin olive oil, plus 1 cup
1 carrot, chopped
1 celery stalk, chopped
1 potato, cubed
salt
2 cups beef broth
1 egg
2 tablespoons freshly squeezed lemon juice
7 ounces tuna fish (can), drained
3 tablespoons capers
2 anchovies, chopped
Special equipment:
Butcher’s string
 
Preheat oven to 350°. Tie the veal with butchers string. Pour 3 tablespoons olive oil into a heavy-bottomed pot over high heat. When the oil is hot, add the veal and sear until golden on all sides. Add the carrot, celery and potato and salt to taste. Place the pan in the oven until veal is cooked through, about 30 minutes. Add broth ½ cup at a time if roast gets too dry while cooking. When the veal is done, remove it from the oven, remove the string and slice it thinly.

Tuna Sauce:
In a blender, make a basic mayonnaise: blend 1 egg with 1 cup extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice and salt to taste. Add tuna, capers and anchovies; blend until smooth. Serve with vegetables from the pot and roasted tomatoes on the side.

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