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Ingredients
US|METRIC
9 SERVINGS
- 1 lb. yellow potatoes (Idaho Baby Dutch, or use Terra Rosa, a new red-fleshed variety, or a medley of fingerling potatoes)
- 2 oz. anchovy fillets (in oil, about 12 or so)
- 6 large garlic cloves (crushed or minced)
- 1 pinch crushed red pepper flakes
- 6 pitted kalamata olives
- 3 tsp. fresh oregano leaves (or 1/2-1 teaspoon dried)
- 2 cloves black garlic (black, optional)
- 3/4 cup olive oil
- 4 Tbsp. unsalted butter
- freshly ground pepper
- 2 Tbsp. fresh Italian parsley (finely minced)
- lemon juice (Squeeze of, 1-2 teaspoons)
- assorted fresh vegetables
- Belgian endive
- red bell pepper
- celery
- radishes
- button mushrooms
- artichokes
- asparagus spears
- cauliflower
- brussels sprouts
- shrimp (Large poached shrimp with the tail on (hold the tail as you dip))
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