A contemporary Puglian penne with a vivid broccoli rabe cream, melted anchovies, chile, Pecorino and coarse toasted tarallo crumbs.

Acciughe al Verde (Italian Piedmontese Anchovies in Green Sauce) Acciughe al Verde are one of Piedmont’s most recognizable cold antipasti. The combination may seem surprising in a landlocked region, yet salted anchovies reached Piedmont for centuries through commercial routes connecting the Ligurian coast with the Alpine valleys and the markets of Turin. Because the fish could travel safely under salt, it became part of a regional pantry otherwise defined by meat, vegetables,

Fresh anchovies filled with drained ricotta, lemon and parsley, baked quickly with crisp breadcrumbs and served with textured salsa verde.