Ingredients

• 12 garlic cloves, crushed
• 3/4 cup extra virgin olive oil
• 2 salt-packed anchovies, filleted, rinsed and patted dry or 4 oil-packed anchovy fillets, drained
• 1/2 cup chopped fresh Italian parsley
• 2 cups fresh breadcrumbs
• 12 boneless, skinless chicken thighs
• 4 shallots, sliced 1/4-inch thick
• 1/2 teaspoon anchovy paste
• 1 pound snap peas, blanched in boiling water just until bright green, then chilled in an ice bath and drained
• Olio Piccante (recipe follows) for drizzling

For the Olio Picante (Spicy Oil): makes about 1 1/2 cups (the yield is less than the amount of oil you start with because the seasonings, which are discarded, absorb part of it). Drizzle this over grilled vegetables, seafood pastas or pizza and grilled bread.

• 2 cups extra virgin olive oil
• 5 jalapeño peppers, coarsely chopped
• 1/2 cup hot red pepper flakes
• 1 tablespoon sweet paprika

Description

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