Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Acciugata Di Renato:

Directions

Grilled Vegetables:

Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.

Serve the vegetables warm on a large platter, dressed only with acciugata.

Acciugate Di Renato:

In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.

Add the anchovies and remove the garlic.

Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

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