Grilled Salmon with Crispy Speck Ham, Sauce Puttanesca, Broccoli Rabe and Roasted Eggplant Purée –

Ingredients

• 1 yellow onion, sliced
• 1 tablespoon anchovy essence or paste
• 1/4 cup garlic cloves
• 1/4 cup capers
• 1/4 cup red wine vinegar
• 32 ounces clam juice
• 1/2 cup white wine
• 1 ten can of tomato puree (6lb-9ounce)
• 1 bay leaf
• 4 sprigs thyme, in cheesecloth
• 1 tablespoon red chili flake, dried
• 1/2 tablespoon dried oregano
• 1 tablespoon salt
• 1/2 cup olive oil
• 1/2 cup rendered ham fat (see ground Speck ham recipe on next page)
• 4 large eggplants
• 1 cup tahini
• 2 tablespoon roasted garlic puree or 1 tablespoon raw garlic
• 3/4 cup lemon juice
• 3/4 cup water
• 1 teaspoon pepper
• 1/4 cup olive oil
• 1/2 teaspoon cumin, toasted and ground
• 4 ounces speck ham, ground
• 4 ounces canola or vegetable oil
• 1 ounce water
• 2 ounces broccoli rabe
• 5 ounces salmon