This is a little different from the usual mayonnaise coleslaw. Mama
Leone (Mother to Gene) was noted for cooking or making things simple,
different and delicious.
1½ to 2 pounds cabbage
Freshly grated black pepper in ample quantities
1 tablespoon grated onion (can increase this to taste, as much as ¼ to 1/3 cup)
1 tablespoon grated carrot (can increase this to taste, as much as ½ cup)
2 large garlic cloves, mashed
½ cup white-wine vinegar
½ cup olive oil
8 anchovy fillets, chopped
Slice or shred the cabbage into a bowl. Grind black pepper
Pour the vinegar into a pan and heat. Add garlic, carrot, onion, and olive oil; bring to a boil. Take from the heat immediately as it boils. Add anchovies, stir, and pour over cabbage. Toss, and cover tightly. When cool, cover with plastic wrap and refrigerate until well-chilled; preferably overnight.
Serves 6 to 8.
(adapted from Leones Italian Cooking, a wonderful cookbook written by Gene Leone as a tribute to his mother, a chef-owner of Mama Leones Restaurant in NYC)
This recipe has been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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