Anchovy

At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

Anchovies really perk up plain wax beans, while celery adds a crisp, clean element to the dish. Active time: 20 min Start to finish: 25 min

Here, turkey stands in for the traditional veal in a do-ahead entré. Have your butcher bone, roll and tie the turkey breast.

Broccoli is called sparaceddi in Sicilian. In this side dish, it is "drowned" in a heady mixture of olive oil, onions, anchovies, olives, red wine and cheese. While there are variations of the basic preparation throughout Italy, food historians generally think it to be of Sicilian origin.

This recipe is an accompaniment for Fried Clams .

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

The following recipe was inspired by pissaladière, the Niçoise tart that features a similar topping.

Can be prepared in 45 minutes or less.

Serve this with crusty bread to soak up the delicious olive oil.

This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

Can be prepared in 45 minutes or less.