Italian Food

      Our Antidote to Excess: Roman’s Puntarelle con Salsa di Acciughe

      Years ago, long before I’d ever been to Italy, I found a copy of the 2001 cookbook Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World’s Favorite Cuisine. I took to the tome like I was a 13-year-old who stumbled across some dimestore bodice ripper. In other words, I devoured every page. And in particular, I was taken with a salad called Puntarelle con Salsa di Acciughe.