• Ingredients: 46
  • Serves: 12

Piquillo pepper and sardine tartines with 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths, extra-virgin olive oil, garlic clove, peeled, halved, 1/2 3.75-ounce cans skinless boneless sardines packed in olive oil, drained well, sriracha sauce or other hot chili sauce, fresh lemon juice plus lemon wedges for garnish, very thin onion slices, drained capers, thick strips piquillo peppers or roasted red peppers from jar, drained.

Ingredients

  • 12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
  • Extra virgin olive oil
  • 1 garlic clove, peeled, halved
  • 1 1/2 3.75-ounce cans skinless boneless sardines packed in olive oil, drained well
  • Sriracha sauce or other hot chili sauce
  • lemon
  • Very thin onion slices
  • 1 1/2 tbsps. drained capers
  • 12 thick strips piquillo peppers or roasted red peppers from jar, drained

Bolognese sauce:

  • 5 tbsps. butter
  • 7 tbsps. extra-virgin olive oil
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery
  • 3/4 cup chopped carrot
  • 2 large garlic cloves, chopped
  • 1 1/2 lb. ground beef
  • 1 1/2 lb. antelope sausages or spicy Italian sausages, casings removed
  • 3/4 lb. ground venison or ground beef
  • 3/4 lb. bacon, chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups dry white wine
  • 3/4 cup tomato paste
  • Homemade Pappardelle
  • 1 cup freshly grated Parmesan cheese plus additional for passing

For the Steaks:

Tapenade

Salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet.

    For this step you will need

  2. Step 2 Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.

    For this step you will need

  3. Step 3 Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer.

    For this step you will need

  4. Step 4 Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper.

    For this step you will need

  5. Step 5 Garnish platter with lemon wedges and serve.

What to Drink:

  1. Step 6 With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 “Sete Cepas” from Rías Baixas ($15).

    For this step you will need

  2. Step 7 The wine’s mineral notes are balanced beautifully by stone-fruit flavors.