Yogurtsoda Gratuitous food and travel.

what i’ve been cooking lately:

arancini al ragu (red rice croquettes filled with meat sauce and pecorino)

here’s the recipe for the salad:
3 garlic cloves, chopped
3 anchovy fillets, chopped
large pinch of kosher salt
freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
4 head belgian endive halved lengthwise and cut into thin strips
4 celery stalks cut into 4-inch lengths and cut into thin strips

1. mix garlic, anchovies, and salt in a small bowl. mash with a spoon until coarse paste forms. whisk in oil, vinegar, and mustard. season dressing to taste with salt and pepper.

2. place endive and celery in a large bowl and toss with anchovy dressing and serve.