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Italian Tuna Salad Sandwiches with Black-Olive Dressing
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
parsley, black olives, olive oil, anchovy, garlic, lemon juice, thyme, snow peas, imported olive, crusty rolls, red onion, tomatoes, eggs
cooking.nytimes.com
Olive Oil Challah Recipe
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
orange juice, yeast, olive oil, eggs, egg yolk, sugar, salt, orange, bread flour
cooking.nytimes.com
Bucatini allâAmatriciana Recipe
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
prosciutto, olive oil, red onion, tomatoes, red pepper flakes, perciatelli, pecorino romano
cooking.nytimes.com
Sicilian Cauliflower and Black Olive Gratin Recipe
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
cauliflower, onion, olive oil, garlic, black olives, parsley, pecorino