Chef Andy Baraghani makes a tomato dish with homemade Italian chili crisp. He cuts tomatoes, seasons them with salt and vinegar, then builds the crisp by sautéing garlic and anchovies, toasting fennel seeds and red pepper flakes, and finishing with parsley and olive oil. Serve it over the tomatoes and mop up the oil with bread.
Hi, I'm Manny Barragani. I am a writer and cook in New York City and, at times, Long Island. This is a recipe from my book, Juicy Tomatoes with Italian Chili Crisp. I have these tomatoes over here that I'm going to use. I like cutting them into kind of irregular pieces. I season my tomatoes with a little bit of kosher salt. I'm going to splash them with a little bit of vinegar, and then I'm going to make a chili crisp. It's spicy, it's crunchy, it's garlicky, it's super, super savory, and it's a lot of different texture. So we're just gonna slice the garlic like this, take some fennel seeds here. You want to break it down so it really infuses the oil. Toss that here. Then red pepper flakes. I'm grinding this up again just so we can really get those oils going. Next, I'm going to heat some olive oil. Heat some oil up, and then I'm going to scoop my garlic in there and throw in some anchovies. You'll see they kind of break down very quickly. They become bitsy. And then once this is in a good place, we'll remove it off heat, and we'll add the fennel seeds, the red pepper flakes. I'm gonna add a little bit of parsley. We're gonna go really fine. From here, I want to add our fennel seeds, red pepper flakes. Add the parsley. Now we plate. You want a pool of oil, really, too. And whatever is left over, you kind of mop up with a piece of bread. All right, table's set. I'm hungry. So let's eat.
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