Slliced yellow capsicum, zucchini, and podded broad beans, all sauteed in olive oil, then in with sliced garlic, anchovies, tomatoes and chiffonaded basil, then some white wine, then some butter when the wine’s reduced. Served with a Wursthaus Kitchen rib-eye, some pickled pepper and pecorino bread from Philadelphia Bakers and a nice Tassie merlot!
