Ingredients for the potatoes:
- 1lb fingerling potatoes, thinly sliced lengthwise (about 1/2 inch thick)
- 3 tbs olive oil
- 2 large shallots, sliced 1/4 inch thick and broken into individual rings
- 2 tsp chopped fresh rosemary
- Kosher salt and freshly ground black pepper
Ingredients for the green olive spread:
- 2/3 cup whole milk; more if needed
- 12 large oil packed anchovy fillets
- 1 small clove garlic, smashed
- 16 fresh cilantro sprigs, coarsely chopped
- 1 tbs. fresh lemon juice
- 1 1/2 cups vegetable oil
- pinch of pepper
- 1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
Ingredients for the Creamy Pine Nut and Tahini Sauce
- 1 cup pine nuts
- 2 small cloves garlic, minced
- 6 tbs. tahini, well stirred
- 1/4 cup fresh lemon juice, more to taste
- 1 tbs. olive oil, more to taste
- Kosher salt and freshly ground black pepper
- Cayenne (optional)
- Chopped fresh flat-leaf parsley or cilantro for garnish
Ingredients for the Roasted Red Pepper and White Bean Dip
- 2 tbs. extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 6 small sage leaves
- 3/4 cup chopped roasted red pepper
- Kosher salt
- 1 15.5 oz. can cannelloni beans, drained and rinsed
- 2 tsp. fresh lemon juice
- Pinch of cayenne, more to taste
- Freshly ground black pepper
- 1/4 tsp. smoked paprika
Directions for the potatoes:
- Position a rack in the center of the oven and heat the oven to 425 degrees.
- Line a large rimmed baking sheet with parchment or aluminum foil.
- In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1 1/4 tsp. salt and 1/2 tsp. pepper and then spread the slices flat on the baking sheet.
- Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned.
- Serve immediately.
Directions for the green olive spread:
- In a blender, puree the milk, anchovies, garlic, cilantro, lemon juice, and a pinch of pepper.
- With the motor running, slowly pour the oil through the feed hole in the blender cap.
- Scoop the spread into a serving bowl, cover with plastic and refrigerate until ready to serve, up to 3 days.
- Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.
Directions for the Creamy Pine Nut and Tahini Sauce:
- Puree the pine nuts and garlic in a food processor until they form a paste. Add the tahini and lemon juice and puree again.
- With the machine running, mix in cold water 1 tbs. at a time until the sauce is thinned to the consistency of sour cream (in all, you'll need 1/3 to 1/2 cup water).
- Add 1 tbs. olive oil (or more) for a slightly more spreadable consistency. Season with salt and pepper and another 1 to 2 tbs. lemon juice if you like.
- If you'd like some heat, add cayenne to taste. This sauce thickens as it sits; add cold water as needed to thin it.
- Garnish with parsley and cilantro and serve at room temperature.
Directions for the Roasted Red Pepper and White Bean Dip:
- In a 10-inch skillet over medium heat, cook the oil and garlic until the garlic is slightly golden brown, 1 to 2 minutes.
- Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.
- In a food processor, combine the red pepper mixture, the beans, lemon juice and cayenne, and pulse until smooth.
- Season to taste with salt, pepper, and more cayenne, if you like, transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.
Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at cristinaferrarecooks.com.
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