Suggest Wine Pairing: Rosato di Primitivo
Recipe by Chef Randy Whiteford
Sweat onions and garlic in olive oil on medium heat until onions are translucent.
Add peppers and continue to sweat for 5 minutes.
Add zucchini, eggplant, anchovy paste and thyme. Sweat until just tender.
Season with salt, lemon juice, and a lot of freshly ground black pepper.
Bloom saffron in water for at least an hour, but up to a day to achieve the most flavor and color.
Place bloomed saffron, water, egg yolk and salt in a food processor. Blend for 10 seconds.
Add oil in a slow drizzle with machine running until completely emulsified. Adjust seasoning with salt and lemon juice.