Appetizers for dinner party
After all, they’re everyone’s favorite course. With this rustic yet modern menu inspired by San Francisco chef Chris Cosentino, you really won’t miss the mains
Instead of using ordinary canned anchovies, Chris Cosentino uses marinated white anchovies, which have a fresher, cleaner taste. They’re a staple ingredient at Incanto, his San Francisco restaurant.
Recipe: Egg and Anchovy Crostini
We doubled this recipe so it could serve as a main course. Lamb loins are amazingly tender and flavorful but also expensive; we found that cheaper lamb shoulder roast (although tougher) works too. Just cook it a little longer—about 10 minutes more.
Chris suggests a simple dessert of quartered strawberries drizzled with aged balsamic vinegar and a few grinds of black pepper.