Coleslaw

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.
1  to 2 pounds cabbage           
Freshly grated black pepper in ample quantities                  
1 tablespoon grated onion (can increase this to taste, as much as to 1/3 cup)
1 tablespoon grated carrot (can increase this to taste, as much as cup)
2 large garlic cloves, mashed
cup white-wine vinegar 
cup olive oil
8 anchovy fillets, chopped

Slice or shred the cabbage into a bowl. Grind black pepper over it.
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 Leone’s Italian Cooking, a wonderful cookbook written by Gene Leone as a tribute to his mother, a chef-owner of Mama Leone’s Restaurant in NYC)

This recipe has been kitchen tested.

 

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