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that many of you will continue to do so, and I wish you great success. On Vegetable Antipasti, you will find a list of my faves that we make at Otto, along with other excellent options as to where and how to procure the best stuff. And keep in mind that while it seems often quite expensive when you look at the per-pound price, for a group of 6 or 8 people, a half pound of two or three things is plenty if served in conjunction with a couple of the antipasti from this book, and then a pasta or pizza or two afterward.

Because I grew up in Seattle, seafood has a special place in my heart. The five seafood antipasti recipes in this chapter, some of our favorites that we serve at Otto, are simple to make and easy to shop for. Seafood can be tricky, as its shelf life is much briefer than that of most of the other ingredients in this book. The easiest way to do it is to make sure your guests are as piscatorially interested as you are. None of the ingredients called for are very expensive, except for the tuna—which will, in fact, keep for almost a week when cooked and preserved this way.

Mussels with Peperonata

Anchovies with Fried Bread

Octopus & Celery

Sardines in Saor

Preserved Tuna

Seafood Antipasti

Preserved Tuna

SERVES 6

1 pound tuna belly, rinsed and patted dry, skin and any tough membrane removed, trimmed of any dark spots, and cut into 1-inch cubes

1 tablespoon celery seeds

1 tablespoon fennel seeds

1 tablespoon Maldon or other flaky sea salt, plus more for garnish

1 tablespoon sugar

About 1 cup extra virgin olive oil

¼ cup finely chopped fresh Italian parsley

Grated zest and juice of 1 lemon, or to taste

Put the tuna cubes in a small baking dish that holds them in a single layer. Combine the celery seeds, fennel seeds, salt, and sugar in a small bowl, mixing well. Sprinkle generously over the tuna, turning to coat on all sides. Let stand for 20 minutes.

Preheat the oven to 250°F.

Pour the oil over the tuna; it should just cover it. Cover the baking dish tightly with plastic wrap (it will not melt in a 250°F oven). Put the dish in the oven and cook for 20 to 25 minutes, until the tuna is just cooked through—cut into a piece to test: it should no longer be pink (an instant-read thermometer should read 110°F). Remove from the oven and let cool in the oil. (The tuna can be refrigerated in the oil for up to 5 days.)

To serve, drain the tuna and transfer to a serving dish or plate. Sprinkle with the parsley and lemon zest, drizzle with the lemon juice, and sprinkle with salt.

Mussels with Peperonata

SERVES 6 · PHOTO SEAFOOD & MEAT ANTIPASTI

5 garlic cloves, thinly sliced

½ cup extra virgin olive oil

1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice

1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice

1 red finger chile or serrano chile, thinly sliced

¾ cup dry white wine

2 pounds PEI or other small mussels, scrubbed and debearded

1 cup Pomì strained tomatoes, simmered until reduced by half

3 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water often)

Maldon or other flaky sea salt

Combine half the garlic and ¼ cup of the oil in a 12-inch sauté pan and heat over medium-low heat just until the garlic is slightly softened, about 1 minute; do not allow to color. Add the bell peppers and sliced chile and cook, stirring occasionally, until the peppers are softened, 15 to 20 minutes. Transfer to a medium bowl and let cool.

Combine the remaining ¼ cup oil and the remaining garlic in a large pot and cook, stirring, over medium-high heat just until the garlic is slightly softened, about 1 minute. Add the wine and mussels, cover, and steam until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open. Remove the pot from the heat and set aside.

Add the tomato sauce, capers, and pepper mixture to the mussel broth and bring to a simmer. Season with salt to taste, remove from the heat, and gently stir in the mussels. Serve warm or at room temperature. (The mussels