At this year’s Pebble Beach Food and Wine festival The Black Bottle was showcased at a special dinner called the MY LAST SUPPER.
Our 2010 Diamond Mountain cabernet was presented as the red wine for the entre, a decadent roasted rack of lamb prepared by celebrity chef Paul Bartolatta of Ristorante di Mare, Wynn Resort Las Vegas. This recipe, a purely Ligurian style dish, was served with an amazing anchovy sauce which is traditionally was made with a mortar and pestle by creating a paste with all the dry ingredients first, and then adding extra virgin olive oil to obtain a creamy consistency.
Thanks to Chef Bartolatta we’ve recreated his Salsa d’Acciughe for you here:
Carrè d’Agnello con Salsa d’Acciughe
Salsa D’Acciughe Anchovy dressing ingredients
- 3 oz Anchovy fillets
- 4 Tsp Red wine vinegar
- 1 Tbs Oregano
- 2 Garlic cloves
- 1 Tbs Thyme
- 1/2 cup Parsley
- 2 Tbs Chives
- 2 cups Extra virgin olive oil (preferably Sicilian)
- Salt and black pepper to taste
Drain anchovies and rinse. Finely chop anchovies, garlic, oregano, thyme, parsley, and chives. In a large bowl, or mortar and pestle, mix extra virgin olive oil and red wine vinegar, combine remaining ingredients and stir. Season with salt and black pepper to taste.