Radicchio with Anchovy and Rosemary Sauce

Radicchio with Anchovy and Rosemary Sauce

The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Cafe. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.Christopher Hirsheimer

The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Cafe. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.