Leg of Lamb Anchoïade With Gigondas

Chef Michael Leviton, Lumière, Newton, Mass.
Lizzie Munro
Issue: November 30, 2013

It was while working at the celebrated San Francisco restaurant, Square One, that chef Michael Leviton was first introduced to anchoïade, a Provençal paste of anchovies, garlic and olive oil. Similar to a Piedmontese bagna cauda, the versatile condiment is cooked for hours over low heat until the pungent flavors have mellowed and the paste is thick and smooth. The result is something that the chef refers to as a kind of "umami balm." And he shared the recipe with Wine Spectator.

For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories