Pan di Zucchero Recipes Mariquita Farm

Ingredients

• 1 head pan di zucchero (you could use escarole or radicchio or another cooking green here), cleaned and sliced into ribbons then chopped a bit some more
• 1 pound tatsoi: stemmed and washed well. I removed the stems and washed up the green leaves with the bits of stem that remained, it was pretty quick thanks to my salad spinner
• 4 large cloves of garlic, or to taste
• 2-4 tablespoons olive oil
• 4 Tablespoons (approx) chopped preserved lemons (you could use capers and or kalamata olives if no preserved lemons are lurking in your fridge)
• 1 bunch Italian parsley washed and chopped
• Toasted almonds, roughly chopped
• 1 can great quality tuna or salmon in oil, flaked, optional (I didn't add this but I pondered it)
• 3/4 pound pasta or a whole pound (I used penne, could use other shapes including spaghetti), cooked
• S & P to taste
• 1-2 lemons quartered to serve for squeezing to taste at the table
• a grating cheese to serve on the table with the grater (I like to make the eaters do some of the work, and I don't usually add cheese to my dish)
• 2 T butter
• 2 large shallots, peeled and minced
• 3 T parsley, chopped
• 1 sprig rosemary, leaves only, minced
• 1 chicken, whole (about 4lb)
• vermouth
• chicken stock
• 1 more tablespoon of butter
• olive oil
• 1 head pan di zucchero, chopped
• 2-4 cloves garlic, minced
• 4 anchovies, minced