Breadsticks Appetizer with Capicola –

January 12, 2013 by Linda Leave a Comment

Grissini Con Capicola -

Buon giorno!

Let’s face it – naked breadsticks will never win a beauty contest. No matter how good they are – even homemade – they are just sort of a snore and are easily overlooked. The trick to serving breadsticks as a successful appetizer is to make them irresistible. Well here’s your new favorite appetizer – BREADSTICKS WITH CAPICOLA!

I guarantee that these are winners – not only appealing to the eye – but also knock down drag out – well.. ambrosial! Serve these as an appetizer or first course and you need nothing else. These will do it all.

They are incredibly easy to make using my pizza dough recipe at this post: Pizza – That’s Amore.This dough is very simple. You can make it ahead and freeze it. The recipe recommends dividing the finished dough into 2 larger loaves or 4 small ones. One of the smaller loaves will make 6 breadsticks. Doesn’t sound like a lot? Each one of these breadstick appetizers is very filling. You can make extra for bigger eaters, but one should satisfy most people.

What is Capicola? If you were a “Sopranos” fan – you heard it pronounced “gabah-gool”. It is often referred to as “Coppa”. This is a dry cured type of Italian salume made from pork. Unlike ham, capicola comes from the upper body of the pig – neck or shoulder area. It is rich, spicy, salted, and made with red pepper. It is a VERY flavorful cold cut and is the perfect choice to dress up these “naked” sticks! (You’ll see it spelled a number of different ways.)

As to serving these appetizers, I suggest offering small plates and a fork just in case it is needed.

You will WOW your guests with these, and they will beg for more. They are perfect with wine – vino rosso ,in particular. However, they will compliment almost any cocktail.

BREADSTICKS WITH CAPICOLA

Makes: 6 breadsticks

Prep: 15 minutes

Cook: about 25 minutes

Ingredients

1 Ball Pizza Dough from recipe: Pizza – That’s Amore.

2-3 Thin Slices Capicola per breadstick (spicy Italian dry cured pork cold cut)

Long strips of roasted red pepper – one per stick

Extra Virgin Olive Oil – make it a good one!

Grated Parmigiano-Reggiano for sprinkling

Plenty of Fresh Chopped Basil for garnish

Large shavings of Parmigiano-Reggiano cheese

A couple of pinches of Sea Salt

Instructions

Using one of the 4 balls of pizza dough made from my recipe mentioned above, defrost if frozen. Sprinkle some flour on a board and divide the dough into 6 small balls about 2-2 1/2 inches wide.

Roll each ball into a rod or rope about 12” long. To roll, use the palms of your hands and press with the thumbs – stretching the dough outward from the middle. Keep at it until you get the desired length.

Place the dough ropes on a greased or oiled baking sheet.

Bake at 400 degrees on the upper shelf of your oven for about 25 minutes. The time will be more or less depending on your oven. Remove when golden. They will be browner on the bottom.

Cool completely.

Wrap 2-3 slices of capicola around each stick as tightly as you can.

Then slip a pepper strip underneath and around the middle of the meat and overlap.

Drizzle all of the sticks with a good Extra Virgin Olive Oil. Sprinkle with grated cheese, Sea Salt, and chopped Basil. Then add some large shavings of Parmigiano-Reggiano.

Serve at room temperature with small plates and forks if desired.

You will love these BREADSTICKS WITH CAPICOLA! Break out a lovely dry red for these. The always perfect choice would be a dry (NOT sweet) Lambrusco that folks in Emila-Romagna, where many of the dry cured meats are made, might select. For cured meats though , I always immediately think Barbera – a beautiful red from the north. You also can’t go wrong with a nice rosé – like Negroamaro.

PARLA COME MANGI!

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Filed Under: Appetizers · Tagged With: antipasto, appetizer, breadsticks, capicola, first course, pizza dough, uses for pizza dough

Mozzarella in Carrozza

October 21, 2012 by Linda Leave a Comment

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Buon giorno!

I have so many great memories of my childhood that all seem to revolve around food. This is one that is very special to me as it was truly a family experience. Saturday nights were usually pizza nights at my house. Of course, we were always happy about that. However, pizza night usually meant something more than just pizza! My mother and father often had leftover dough. This meant – oh boy—MOZZARELLA IN CARROZZA!! This was the stuff of “foodie dreams”.

I loved to be around for this – yes for the pizza – but especially for this wonderful creation that came from the leftover dough. MOZZARELLA IN CAROZZA is likened to a cheese sandwich. In fact, most often it is fashioned from a couple of slices of bread with mozzarella in the middle – dipped and fried in oil. It’s the Italian answer to the French Croque Monsieur. My mother and father, Attilio and Loretta, made theirs a little differently. In a family where nothing was wasted, they would roll the leftover dough into little balls and sometimes other shapes, and then stuff a chunk of mozzarella inside, closing the dough around the cheese. When dropped into hot oil, these balls puffed up and quickly became golden (sometimes taking just a minute). At this point, they removed them from the oil and rolled them immediately in SUGAR! Ohhhhh myyyy!

We ate them hot. Upon biting into these little balls of heaven, the melted cheese in the center became long and stringy, making it possible to stretch the delicious goo sometimes a foot or more. Great fun for a kid! (or a kid at heart!) Biting into one of these little heart attacks was an amazing and wonderful experience. I guess you could call them stuffed doughnuts – soft and savory inside – crisp and sweet on the outside. Soooo delicious! Take a look at this:

Where did they come from? Actually, carrozza means carriage. So, literally translated: mozzarella in a carriage! As Italians like to say, “It sounds better in Italian”. These delightful nuggets are quintessential Napoletana creations. Famous for being the birthplace of good pizza, it is no wonder that Napoli should be credited for another wonderful use for the dough. Also, on occasion, you might hear of them stuffed with other items than the cheese – like anchovies or even prosciutto.

In this post, I will present them two ways:

The first: rolled in sugar as the ones of my childhood

The second: served with Marinara Sauce – a great idea for appetizers or a first course

Obviously, these babies throw caution to the wind in terms of health – But then – not everything in life needs to be healthy and perfect for us every time. Sometimes – you just need to enjoy a little!

MOZZARELLA IN CARROZZA

Ingredients

For pizza dough – ingredients can be found in the dough recipe. Follow the link below:

I suggest using my recipe for pizza dough for this. You can make the dough ahead – and even freeze it for later use which is what I like to do. It provides for 2 larger loaves or 4 smaller ones. For the recipe, go : HERE

1 8 0z. ball Fresh Mozzarella Cheese for 1 large loaf of dough. Use more if desired.

Granulated sugar for rolling balls

Marinara Sauce – ingredients found in link to recipe: HERE

Grated Parmigiana-Reggiano cheese

Instructions

For Sugared Balls:

Follow instructions above for dough

Roll dough into small balls.

Pop a small piece of mozzarella into the center of each ball and seal with fingers and roll into smooth ball shape. Repeat for as many as you want to make. Don’t make too big – they puff up and enlarge as they cook.

Heat oil in pan until very hot. Being careful not to splatter, carefully place a few balls at a time into the oil and move about with a slotted spoon or instrument. Move them about, turning over quickly. They turn golden in just a minute.

Remove them to paper towels.

Sprinkle with or roll in sugar.

Enjoy while still warm.

For Savory Balls:

Follow instructions above for dough.

Roll dough into small balls. See photo above.

Place small piece of mozzarella into center of each ball. See above photo.

Follow same instructions for frying above.

Serve in a pool of Marinara Sauce (recipe link above) or with Marinara Sauce on the side.

Top with Parmigiana –Reggiano if desired – or serve on the side.

For a different twist – stuff them with anchovies, prosciutto, salami, or roasted red peppers!

MOZZARELLA IN CARROZZA is a simple rustic appetizer or start to any meal. They make a lovely first course – Consider about 2 per person for this. They are especially good with beer or vino rosso.

PARLA COME MANGI!

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Filed Under: Appetizers · Tagged With: appetizer, carrozza, dough balls, fried dough, Italian doughnuts, mozzarella, mozzarella in carozza, pizza dough idea, stuffed dough, stuffed doughnuts

Stuffed Figs with Sausage and Gorgonzola

August 13, 2012 by Linda 2 Comments

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Buon giorno!

My hair is on fire! It must be Fig Week! If it is not, I shall declare it so and rejoice!

About these my favorite fruits — So when is a fig not JUST a fig? You don’t need experts, think tanks, or focus groups for this one. A fig becomes something quite different when you fill it with some of your favorite things which come together, elevating it to a little bundle that packs a flavor burst with a single bite. I am talking about one of my favorite appetizer/small plate dishes: STUFFED FIGS WITH SAUSAGE AND GORGONOLA, and there’s no season like the present to introduce these to your table. Couple that with an easy preparation, and you’ve got a winner.

Figs are out there in several varieties in your markets and they are just waiting for you: Mission, Brown Turkey, Calimyrna and more. Many of you are lucky to have a beautiful fig tree growing in your own yard with its large lush green leaves OR have a generous friend with a fig tree and extra figs to share. Wherever you can get ‘em, grab ‘em - and get cooking with them as their season lasts only into October in most places. This is an opportunity to enjoy something healthy and so delicious – a true gift of nature.

With the recipe, STUFFED FIGS WITH SAUSAGE AND GORGONZOLA, you get the best selection of ingredients with which to pair your figs. Consider these, which seem to identify with figs, and when brought all together with them… well… BOO-YAH: Italian Sausage, Gorgonzola Cheese, purple onions, walnuts and perhaps the most “fig-friendly” – HONEY! Whatever ingredients you bring to your fig recipes, they all seem to cry, “where’s the honey?” Bees and figs – sympatico!

Let’s start stuffing…

STUFFED FIGS WITH SAUSAGE AND GORGONZOLA

Makes: approx. 15 stuffed figs

Ingredients

About 15 Plump Fresh Figs

For stuffing:

½ lb. Italian Sausage out of the casings – a spicier sausage is best ( You can add a little Red Pepper Flakes, if you’d like to jazz it up.)

1 Tbsp. Olive Oil

¼ C. chopped purple onion

½ C. Gorgonzola Cheese or Blue Cheese – crumbled (don’t use pre-crumbled)

½ C. Walnuts – coarsely chopped

1/4 Tsp. Cinnamon

2 Tbsp. Fresh parsley

1 beaten egg (optional)

After stuffing:

Generous drizzle of honey – about 3 tablespoons (If you can get local honey – all the better!)

Instructions

Brown sausage in the oil. Remove to a bowl with slotted spoon.

Cook onion in same pan til tender & add to sausage.

Add Gorgonzola,Walnuts, Cinnamon, & Parsley.

Mix the ingredients together for stuffing.

The egg is optional and only serves to hold the stuffing together better.

Slice figs down the middle from the stem area but not all the way through.

Then turn and do this again – making quarters all still attached & not severing the bottom. Isn’t this gorgeous?

Fill the figs with stuffing.

Put in oiled baking dish.

Drizzle generously with honey. I like Wildflower Honey on my figs. It brings a lovely flowery flavor to them.

Bake at 350 degrees for about 12-15 minutes or until heated through and cheese is slightly melted.

STUFFED FIGS WITH SAUSAGE AND GORGONZOLA present a beautiful and interesting appetizer, side dish, or luncheon entree. I like them best On the Patio or even under the fig tree on a warm afternoon or evening. Ahhhhh!

For me, they pair well with a lighter red wine like a delicious ruby Valpolicella or even a dry Italian Rosé (Rosato).

PARLA COME MANGI!

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Filed Under: Appetizers, On the Patio · Tagged With: fig appetizers, fig recipes, Figs, figs and honey, figs and sausage, figs stuffed with gorgonzola, figs stuffed with sausage, stuffed figs

Stuffed Baby Peppers – the Ultimate Appetizer!

January 29, 2012 by Linda 3 Comments

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Buon giorno!

Thought I’d slip this one in – just in time for the Super Bowl: STUFFED BABY PEPPERS! They are truly the Ultimate Appetizer! The peppers I use here are the sweet ones – not hot, so everyone will love them.These are so easy to make - and caution: highly addictive!

Wondering what else you can do with those tiny sweet colorful peppers you see at your grocer in a bag of about 30? Here’s an easy way to fix them. I like to use these either as amazing appetizers or even as a side dish. Make extra – because these will disappear quickly!

This recipe uses both ricotta and mozzarella cheeses. How can you lose?

If you’d like a little different twist or a more traditional stuffing for these little darlings, try my stuffing recipe for: Italian Stuffed Peppers.

Guaranteed: No matter which team is winning – no one will care when they bite into your STUFFED BABY PEPPERS!

LET THE GAMES BEGIN…

STUFFED BABY PEPPERS

Makes: 22-24 peppers depending on how much you fill them.

Prep: 20 min.

Cook: 35-40 min.

Ingredients:

1 bag of Baby Sweet Peppers – assorted colors

1 lb Ricotta

4 Tbsp. Grated Parmigiano-Reggiano

1 1/2 Tbsp. Chopped Fresh Parsley chopped

1 1/2 Tbsp. Fresh Basil – chopped Basil

1 Egg

Salt & Pepper to taste

1 Ball Fresh Mozzarella

Extra Virgin Olive Oil for drizzle before serving

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Instructions:

Cut the tops off the peppers. Slit them on the side and gently scoop out seeds and pith and discard.

Mix together in a bowl: ricotta, Parmigiano-Reggiano, Herbs, egg, s&p for the stuffing and spoon the stuffing into the peppers.

Lay them in an oiled dish or baking pan with the stuffing side up.

Bake them in a 350 degree oven until fork tender – about 30 min. – time dependent upon your oven. Watch them and test them with a fork.

Then top them with fresh mozzarella and put back in the oven just to melt the mozzarella. By adding it at the end you don’t run the risk of over browning the cheese.

Drizzle with some good Extra Virgin Olive Oil and serve.

Kickoff!! May my team win!

PARLA COME MANGI!

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Filed Under: Appetizers, Side Dishes · Tagged With: appetizer peppers, baby peppers, Italian, peppers, ricotta stuffing, Stuffed Peppers, stuffed sweet peppers

Warm Olives al Limone

January 13, 2012 by Linda Leave a Comment

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Buon giorno!

Here’s a nibble! So run to your nearest “good food purveyor” and pick yourself up a delicious assortment of olives for the weekend. WARM OLIVES AL LIMONE is the perfect appetizer for cocktails, football games, or just to pick on while you are sitting in front of the fire avoiding cold and snow.

This is the loveliest of appetizers – simple, rustic. Yet, it offers a comforting elegance – with your martinis, wine, and even beer. Does it matter to warm them or bake them? You bet it does. It is transformative. Olive lovers know how wonderful it is to bite into a fruity or spicy one while downing their favorite martini or a favorite Italian wine, but this preparation – the warming, the lemon, the… well, you get it. This quick and easy way to serve olives just takes them to another universe with a minimum of fuss.

WARM OLIVES AL LIMONE have an old world look and flavor that is comforting and addictive, especially when you add that single ingredient that seems to compliment everything – a loaf of crusty bread. Part of the fun of these olives is breaking off a hunk of the bread and dunking it into the warm spiced oil that results from preparing this dish. Mmmmm…

Suggestions: Perhaps, you might like to sprinkle some crisp pancetta pieces on the top. Try adding a block of Parmigiano-Reggiano to serve with the olives. My favorite wine for these beautiful olives is a Valpolicella or a Chianti Classico. Either keeps the spirit of the rustic flavors in the dish.

This is another delectable and easy Italian route to delighting your guests – or yourself in with just a few quick zests of a fresh lemon and a couple of other fresh ingredients.

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WARM OLIVES AL LIMONE

Serves: several as an appetizer

Prep: 10 minutes

Cook: 20 minutes

3 1/2 c. mixed olives

Some of my favorites are: Castelvetrano, Cerignola: green or black, Kalamata, Gaeta, Nicoise. A mix of these is heaven.

1/3 c. Extra Virgin Olive Oil (This is the time to get out the good stuff!)

Zest of a fresh lemon – also make a few thin strips from the lemon zest – they are pretty.

1 good “squeeze” from a fresh lemon

1/4 tsp. Red Pepper Flakes

1 1/2 Tbsp. Fresh Rosemary

1 Tbsp.Fresh Thyme or Lemon Thyme

1 Fresh garlic clove chopped finely or minced (please do not use the stuff from the jar)

Instructions:

Toss your olives with the oil, lemon zest, red pepper, herbs, and garlic. lay them out on a large piece of foil on a baking sheet. Place another piece of foil over the top and tent the olives – seal tightly at the edges.

Bake at 400 degrees for 20 minutes. Serve warm with crusty bread for dunking.

Just tell me you can resist these WARM OLIVES AL LIMONE! Report back from the outer orbit you reach when you devour these little numbers, and let me know how you like them!

PARLA COME MANGI!

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MOSTARDA

September 12, 2011 by Linda 6 Comments

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Buon giorno!

So I thought I’d turn the tables on you and talk about something completely unexpected. Today we go to the left bank of the Po River, in the heart of Lombardy or Lombardia, a region in northern Italy where the city of Cremona nestles. Cremona, a city most noted for the violin making of Guarneri and Stradivari, is also known for making the finest MOSTARDA or agrodolce fruit (sweet and sour) of its kind. Although, different forms of Mostarda can be found elsewhere in Italy, here in this northern city, theirs is the most complex in ingredients and flavor.

What is Mostarda? We are all familiar with chutney, fruit conserves, and spiced fruit. MOSTARDA can be simply reduced by definition to a kind of Northern Italian form of any of those which pairs the savory with the sweet, and when added to fresh fruit becomes the most elegant and ethereal of concoctions. France has its moul ardent or moutarde, but MOSTARDA is a totally Italian creation. You’ll find it to be a totally different substance from region to region and also with different fruits used. Simply put, it is a mixture of fresh fruit combined with spices, one of which is mustard. It is most often offered in the fall, and you’ll soon see the reasons why.

A little history: It is said that the infamous Catherine de Medici placed a jar of MOSTARDA in her dowry when she left Italy to be wed to the son of the King of France in the 1500’s. Now you must admit, the stuff had to be pretty good to be offered up for this event. Actually, there are historical references to this fruit mixture that go back even further to the fifth century. The word itself comes from the Italian ardente or burning which relates to the hot sensation of mustard on the tongue.

The Cremona thing: The original versions or recipes for MOSTARDA from Cremona keep the fruits whole. They are candied in a way, but also have the sharp mustardy flavor which permeates the fruit and the syrup. When you see actual MOSTARDA from Cremona, it is usually presented in a bowl with the shiny fruits glistening, whole, and almost transparent like one might imagine sugar plums. Sometimes each fruit is served on its own and in its own bowl. This is the form that you will see most often in jars. Outside of Cremona, you will find it in all sorts of forms. Some are found in mashed or chopped form. The style of Cremona presents like no other, but for my taste and use, I prefer to serve it with the fruits sliced. It is attractive – you can see the fruit pieces – but it is a form that most people can relate to using.

Whatever do you do with it? Ahhh! Now there’s the fun! You can do so much with this lovely stuff. As I mentioned earlier, MOSTARDA is most often served in the fall. Why? This is the time of year when your attention turns to roasted meats and foods of a heartier nature. Spicy cooked fruit is the perfect accompaniment to roast pork or game especially as well as chicken, beef, or lamb. Served alongside the meats, it eliminates the need for heavy sauces or gravies, although you can certainly use them as well. I like to put some of the fruit on salad greens with a light dotting of a nice aged Balsamic Vinegar and use it as a salad course. Another way Italians use MOSTARDA is with savory cheeses on a plate at the end of a meal. You can also use it as an appetizer or add it to a salumi plate. Parmigiano- Reggiano, Montasio, and goat cheeses – aged or not are perfect pairings with MOSTARDA. The beautiful aged goat cheese or chevre that you see in these photos is from cheese artisan extraordinaire, CalyRoad Creamery, Sandy Springs, Ga. Theirs is unsurpassed in my opinion and offers flavor and consistency I have not found elsewhere.

What fruits are used? Be inventive – use what you like. Although, I don’t think I’d use bananas. For authenticity, I like combinations of mangoes, pears, apples, figs, plums, peaches, and dried fruits like apricots and cherries.

Keeping: MOSTARDA keeps a couple of weeks in the refrigerator. You can preserve it using your usual canning method. You can also freeze it in containers to pull out when you need it. That is what I do. It is very convenient to pop a container out of the freezer on a cold fall or winter night when you’re sharing a great wine and you’d like to dress up that hunk of cheese that looks lonely on the plate.

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MOSTARDA

Makes: About 4-5 cups

Prep: 20 minutes

Cook: 5 minutes

Ingredients:

Any combination of fruit is fine: mangoes, pears, apples, peaches, plums, figs, dried fruits like apricots and cherries

2 Pears

3 Peaches

4 Purple Plums

8 Figs

1 c. Dried Cherries

1 c. sugar

1 c. water

5 tsp. dry mustard

1/8 tsp. cinnamon

1/4 c. White Balsamic Vinegar

Instructions:

For pears and apples you can use a peeler to remove the skins. To remove skins on peaches, plums, figs, etc., drop them in boiling water for a couple of minutes.

Remove them and let them cool. Then the skins just pull right off in your fingers. Discard the skins.

Slice the fruit in 1/2 inch pieces.

Dissolve the dry mustard and cinnamon in the white balsamic vinegar.

Put the sugar and water in a pot or pan. Stir. Add mustard mixture.

Bring to boil and cook until sugar is dissolved.

Add all of the fruit to the pot. Stir gently. See a couple of different mixtures of fruit here.

Let the mixture of fruit cook about 2-5 minutes. No more. See 2 different assortments of fruits simmering above.

Remove from heat.

Cool down.

Now either proceed with your preserving/canning method or spoon fruit into plastic containers and add some of the liquid from the pot to each container. Discard remaining liquid. Freeze the containers you plan to use later.

This MOSTARDA is really tasty and wonderful to serve with your fall dishes of roasted or grilled meats, on salad, or with savory cheese as is described in the above text. Enjoy this Northern Italian specialty and surprise your friends and family who probably haven’t heard of it. For a little more adventure – it is “blow your mind” delicious with foie gras, or any game dish. Salute the new fall season with this versatile dish!

PARLA COME MANGI!

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Filed Under: Appetizers, Side Dishes · Tagged With: CalyRoad Creamery, Cremona, fruit compote, fruit with cheese, fruit with roasted meat, Italian, Italian chutney, Italian fruit compote, Italian fruit mixture, Mostarda di Cremona, mustard fruit

MIXED ANTIPASTO

May 16, 2011 by Linda Leave a Comment

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All Mixed Up !

Buon giorno!

There have been some requests for a discussion of traditional Antipasto. Many of you who were born and raised on Mortadella and Provolone might scratch your heads and say “why”? Yes, it comes as second nature to us who may have teethed on pepperoni. However, there are many out there who really don’t know how to create one properly, and also many who might be intimidated by the elaborate designs of the Antipasti they have seen or sampled. Before all of the Italians start yawning and those intimidated non-Italians start to run for the hills – ASPETTA!! (WAIT!) The Mixed Antipasto of today’s post is not quite what you might expect. It is easy, quick, and beautiful to look at. So listen up!

A quick tutorial: In Italian, Antipasto is one. The plural is Antipasti. Very simply, it means “before the meal”.

Tradition: The traditional image is that of a platter of several different types of Italian cold meats, cheeses, olives, anchovies, and pickled or marinated vegetables, all lined up and served with crusty bread. Another visual is Antipasto served on a very special “relish” platter with separate compartments for each item kind of like that old Swanson TV dinner container we all remember which creates a kind of deconstructed arrangement. No two items touch or mingle. Other traditional forms include all sorts of elaborate flower or kaleidoscope-like patterns with meats rolled tightly, lined up like little tin soldiers, resembling the choreography of the Rockettes. I think this might be where the intimidation got started. If you didn’t have the time, the“knack” or better yet, a degree in Architecture, why would you bother to pursue it?

Types: Aside from the one described above which is the image we most often conjure when we think of Antipasto, there are other types. There is the one made entirely of fish – all types of seafood including octopus, calamari, shrimp, cuttlefish, sardines, mussels, clams, anchovies – I am out of breath… There is the Easter Antipasto of my youth which was the essence of spring with devilled eggs, basket cheese, spring green onions, olives, orange slices, fennel etc.

Universal item: If someone were to ask me what I thought might be the one item you would probably find in all good Antipasti, I would say… the olive! I can’t even imagine an Antipasto of any kind with some kind of olive. In this arena, there are no limits – ANY olive is great but you MUST have at least one type. Of course, the Gaeta, Cerignola, and the vivid green Castelvetrano etc are divine – but be prepared to pit them. This is definitely worth the trouble, if you have the time. Biting into an olive pit can be dangerous to one’s million dollar smile, and really lets the air out of the balloon, if you know what I mean in terms of an unpleasant experience. However, even pitted Kalamatas or regular old black olives are very acceptable. Just make sure you include the olives.

The Secret: Once again, the secret to making the best possible anything when it comes to Italian food including Antipasto is the ingredients. Always select the best and freshest ingredients, and even the simplest Antipasto will be heavenly. Look for good Italian cold meats. Use aged provolone or fresh mozzarella. Drizzle or marinate with the best of the Extra Virgins and Balsamicos .If you can roast your own peppers as in our post, Sovana and the Mystery Dish (LINK), all the better. Last but hardly least, always use fresh herbs and fresh lemon juice. The ingredients will be the difference between the bad fake and la cosa reale. Ain’t nothin’ like the real thing!

Shake it up, Baby: Keeping all of the do’s and don’ts in mind, the very best in Italian cooking was not carved into tablets and presented on Mt. Sinai. As long as your ingredients are good and true, you can tweak things once in a while and still keep the faith. We’ll take what we know, and just shake it up a little. It is in that spirit, that we will make a MIXED ANTIPASTO today. This is perfect for the cook who doesn’t have a lot of time but wants to serve something that looks like she/he does. Our ingredients will be good, our herbs and lemons fresh, and our oils the best we can afford. Today, THAT is where we will depart from tradition and “mix it up”.

The MIXED ANTIPASTO feeds a crowd. We don’t have to labor over design with a set of blueprints. We can mix it ahead, and it will make incredible leftovers for sandwiches. Uh – don’t expect much in the way of leftovers. They usually can’t leave this one alone. You won’t have to worry about it sitting out as it does not have a tendency to spoil. It is a conversation inducer: everyone gathers around talking and eating versus wandering about with a cracker. With just one spoon, you get a little of everything on your plate. It is great for a lunch, a buffet, a first course, an appetizer, and outdoors – On the Patio!

MIXED ANTIPASTO

Prep: 35-40 minutes

Serves: About 10 (just cut in half if you need less- but it keeps well for leftovers)

Ingredients:

Marinated Mushrooms: Marinate 3/4 lb fresh cremini or baby bella mushroom halves several hours ahead of putting your antipasto together. Marinate mushrooms with: 1/4 c. extra virgin olive oil, 2 tbsp balsamic vinegar, fresh basil chopped, 1 clove garlic chopped and salt and pepper to taste. I like to add a small amount of red pepper flakes. Refrigerate until ready to combine with the rest of ingredients.

Meats: Any combination of the following meats can be used. Use all or a few. Cut all meats into pieces. I’ll show you some of them.

1/3 lb Genoa or Hard Salami

1/4 lb Mortadella

1/4 lb Prosciuttto

1/3 lb Capicolla

1/4 lb Pepperoni or Sopressata

1/4 lb Bresaola

Cheeses: Cut into edible sized chunks

1/2 lb Aged Provolone ( make sure to use aged – the one that smells like sox!)

1/2 lb Fresh Mozzarella

Other ingredients: Again, use any combination – best using all!

2 c. Cherry, Grape, or Campari tomatoes – cut in halves or quarters

3/4 c. Peperoncini cut up

1 c. Roasted Red Peppers (can be home roasted or from the jar)- cut into strips

1 c. Olives – Pitted Kalamatas were used for the demonstration here –Gaetas, Castelvetranos, Cerignolas all good – but make sure to pit them.

14 oz can rinsed and quartered artichoke hearts

2 oz. can anchovies cut up – or use just a few – you SHOULD use them – they melt into the dish when mixed, but the flavor they add is incomparable.

1/2 c. capers, rinsed and drained

Any other pickled vegetables such as carrots, cauliflower etc. are always welcome.

Dressing: Mix the following together:

Juice of 1/2 Fresh Lemon

1/3 c. Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

3 Cloves Fresh Garlic – chopped

Instructions:

Gently toss all of the meats, cheeses, and other ingredients together. Then pour the dressing over and toss together well.

Garnish and mix again:

1/2 c. Chopped Fresh Basil ( or use whole leaves)

1/2 c. Chopped Fresh Parsley

Pinch of Red Pepper Flakes

At this point taste for seasoning and add salt and freshly ground black pepper.

Important: Refrigerate Antipasto until ready to serve. Just before serving taste for seasoning and add more of dressing, salt, pepper if needed. Drizzle with Extra Virgin Olive Oil.

Serving: This makes a beautiful and colorful presentation in a large glass bowl. Serve with small plates as an appetizer. The beauty of this is that everyone gets a little of everything quickly by spooning it onto their plate. Find a fresh loaf of Italian bread or Focaccia and have PLENTY on hand to serve with this dish.

Vino: Because of the dominance of meats and the earthy nature of the cheeses, I like a red wine and suggest a Ripassa Valpolicella, a Barbera D’Alba, Aglianico, or even a good Chianti Classico Riserva.

PARLA COME MANGI!

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Filed Under: Appetizers, On the Patio · Tagged With: aged provolone, Aglianico, anchovies, antipasti, antipasto, artichoke hearts, balsamico, Basket Cheese, bresaola, capers, capicolla, Castelvetrano olives, Cerignola olives, Chianti Classico Riserva, devilled eggs, Easter antipasto, Extra Virgin Olive Oil, Fresh Mozzarella, Gaeta olives, garlic, genoa salami, hard salami, Italian, Italian cheese, Italian cold meats, kalamatas, marinated mushrooms, marinated vegetables, mortadella, olives, peperoncini, pickled vegetables, prosciuttto, provolone, Ripasso, roasted peppers, seafood antipasto, spring onioins, Valpolicella

BABY ARTICHOKES STUFFED WITH RICOTTA

May 9, 2011 by Linda 4 Comments

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BABY TALK

Buon giorno

Oh NO! Not Artichokes! They’re WAY too much work and WAY too difficult. WRONG! I am about to change your life- Well – maybe just the way you feel about artichokes. Baby Artichokes Stuffed with Ricotta is just the way to do it. The operative word here is “baby”. They are delicious and tender and so easy to prepare.

Fact: A Baby Artichoke is not a type of artichoke. It is actually a baby, not mature, and picked from the lower portion of the plant.

Fact: Baby artichokes have no choke. You know – that nasty little prickly furry thing on the inside of an artichoke that makes everyone want to run and hide?

Fact: While they are available in some areas year round, they are usually found to be more abundant in the month of May.

Fact: You can freeze them cooked but not raw.

Fact: You can grill them, saute them, steam them, roast them, or deep fry them.

MYTH: Artichokes take a long time and much skill to prepare.

Best Fact: I can and you WILL prepare a baby artichoke for cooking in less than 1 minute per “baby”.

Considering all the above facts, are you still thinking of running like a scared bunny rabbit? I think not!

Let me tell you about my recent experience that I hope will inspire you. I was on the prowl for Baby Artichokes as soon as the first micro-speck of pollen hit the air this year. I found some at Whole Foods in late March, but then came up dry for a while. I decided to launch a more aggressive search.

The Lesson: There is a lesson developing here. I strongly urge you to become “friendly” ( NO – not that kind of friendly!) with your produce manager. Let him know you. Let him recognize you in the store. Let him know you like to cook. Really, folks, these fellows (usually fellows) want to serve their customers. They want to bring in different varieties of fruits and vegetables and grow their customer base. Seriously, no one talks to them unless they are complaining about the spots on the bananas. Yes, there have been times that the “Yoda” of produce at Whole Foods has wanted to hide under the Swiss Chard when he saw me coming, but for the most part, it has been a relationship of mutual accommodation.

Getting back to the aggressive search – After scouring the Farmers’ Markets and heard the 20th local farmer tell me how Georgia soil is not forgiving when it comes to artichokes and wouldn’t I rather talk about turnips and lettuce – I went back to Whole Foods AGAIN and stalked the produce manager. We had a long discussion about how he hasn’t been able to get baby artichokes which begged my question: Is it that you can’t get them, or that you don’t think people will buy them? He confessed that the latter had factored in.

What we do for love: I decided to go for it. It worked last year with the figs. Why not try it with the baby artichokes? I BEGGED! Then I PLEADED! I wove a story about how I needed them, longed for them, craved them, not to mention several hundred of my “closest friends” were sitting on the edge of their seats just waiting for a recipe using them. It was when his eyes began to roll backward in his head that I stared him down and said, “Look, Bucko, it’s almost May – the month for artichokes. Surely you can get your hands on a few!” At this point, I’m sure he considered calling security, but instead, he agreed to try and took my name, rank, and serial number. I thought – “that’s the last I’ll hear from this guy” on this subject. However, a week later, he called and said he couldn’t get them for Easter, but he would keep trying. The following week he called again with the best words you’ll ever hear from a produce manager: “I’ve got ‘em”.

Happy endings: I rushed to Whole Foods and purchased three dozen. They come in boxes of 12. It may sound like a lot, but they are very small , keep in the refrigerator well, and “slim down” considerably after you prep them. They were so worth the trouble to get – and now my produce manager is much less intimidated by the woman in the baseball cap who calls him “Bucko”. These days, he smiles when he sees me. (Just wait til fig season. We’ll see if he is still smiling!)

THE RECIPE: Baby Artichokes Stuffed With Ricotta will win your heart. It is a recipe based on a Sardinian favorite using salami. My version with prosciutto is a little more delicate, I think. Also, my addition of capers, gives the stuffing a little zip. I absolutely love serving these tender Baby Artichokes as an appetizer – perhaps two halves to a plate – which will only make “them” want more. They are easy and quick to prepare and make such an unusual and delicious presentation. They also make a good side dish. I can almost imagine the shepherds, who are famous for sleeping in the crevices of the rocks which line the mountains of Sardinia, dreaming of these splendid little gems during the months away from their families and homes. Unlike the shepherds, we don’t have to wait so long!

BABY ARTICHOKES STUFFED WITH RICOTTA

Prep: 20 minutes

Cook: 25 minutes

Serves: 6

Ingredients:

6 Baby Artichokes

Juice of a fresh lemon

Water to cover artichokes

1 c. Ricotta

1 egg

3 Tbsp. Grated Parmigiano- Reggiano Cheese

Freshly Ground Black Pepper

4 oz. (1/4 lb) chopped Prosciutto

2 Tbsp. capers, rinsed and drained

1/2 c. Fresh breadcrumbs

Handful of Chopped Fresh Parsley

Juice of 1/2 Lemon

Extra Virgin Olive Oil for drizzling

Instructions:

In a large bowl put just enough water to cover the artichokes and the juice of a fresh lemon.

Remember I said it takes less than a minute to prepare each baby artichoke!

Rinse and brush the artichokes. Take off all outside darker tougher leaves until you are down to the pale almost lime green inside leaves.

Cut off the tip of the artichoke.

Take off a little of the end of the stem.

Scrape the stem with a potato peeler.

Cut the artichoke in half lengthwise.

Drop it in bowl of lemon and water immediately which prevents the artichoke from turning brown.

Proceed with the rest of the artichokes.

When finished with the prep of the artichokes drop them in boiling salted water and boil for about 10 minutes.

While they cook, prepare your stuffing.

Mash the ricotta in a bowl with a fork.

Add the egg, cheese, chopped Prosciutto, capers, ground pepper. Mix together and taste for seasoning. You may or may not need any additional salt depending on how much salt the Prosciutto and capers bring to the stuffing. Just taste and season accordingly as you like.

When Baby Artichokes are ready, place them in an oiled baking dish, cut side up.

Top each one with a heaping spoon of ricotta stuffing. Add the breadcrumbs over the stuffing. Then top with Fresh Chopped Parsley. Squeeze the fresh lemon juice over all, and drizzle with a little Extra Virgin Olive Oil. Olio Carli is my favorite when it comes to the “Virgins”.

Bake at 350 degrees for about 25 minutes.

Pop under the broiler for a couple of minutes until the breadcrumbs are golden brown.

To Serve: As an appetizer, serve 2 halves per person. Drizzle again with Extra Virgin Olive Oil just before serving. They are great served hot or cold.

Vino: I like a Pinot Grigio with Baby Artichokes Stuffed With Ricotta. A Zenato Pinot Grigio is nice and also affordable.

PARLA COME MANGI!

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Filed Under: Appetizers, Side Dishes · Tagged With: artichokes, baby artichokes, capers, Extra Virgin Olive Oil, fresh lemon juice, Fresh Parsley, Italian, Olio Carli, Parmigiano-Reggiano, Pinot Grigio, prosciutto, ricotta, Sardinia, Sardinian, stuffing, Whole Foods, Zenato Pinot Grigio

WILD MUSHROOM PIZZA

January 30, 2011 by Linda 1 Comment

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“MY WILD SIDE!” Buon giorno! Bet you think perhaps I’m about to reveal some deep dark untamed period in my youth. WRONG! I must say the subject of my musings today is wild and rather fervent—but not of the type you may have hoped I would share. Sorrrry!… no secrets revealed here. However, I must opine about a lifetime longing or passion for which there seems to be no means to abate. I LOVE WILD MUSHROOMS!! No not in the “like to have them once in a while sense” but more like I gotta have ‘em – “kind of hopelessly addicted sense”. (Before we get too excited – I do not refer to the naughty mushrooms of Alice’s “trip” to Wonderland – let’s get that straight right from the beginning!) I have been known to specifically shop for the wild mushrooms first and then decide what I would do with them much later. The ladies can relate as many of you understand the “need” for that amazing “must have them” pair of shoes that goes with nothing in your closet and perhaps might be more comfortable or appropriate housed in a museum than on the foot. YUP! That’s it! That’s the perfect comparison. Strangely, my addiction began at a very early age. Let me explain. In our house, wild mushrooms were revered. I experienced them early and often in my childhood and thought pretty much everybody did. I just loved them. My father, Attilio, would hunt for them at the suggested time of year. He knew several types of the “wild ones” and only picked those on his own. He was extremely careful about the ones he picked and always cautioned us about never eating or cooking with any we weren’t absolutely sure of because of the toxic nature of some species. He was so meticulous about the process of picking that we never worried much about getting sick. This is something he did not take casually. When he brought them home my mother, Loretta, froze them so we would have wild mushrooms to enjoy for months on end. One of my favorite dishes using the “wild ones” was a dish made with the mushrooms along with sausage, red wine, tomatoes, and, of course, red pepper flakes. Crusty Italian bread made this dish a runner-up to heaven. Because she froze so many of the mushrooms, we always were able to have Loretta’s amazing Wild Mushroom Risotto on New Year’s Day! Attilio especially loved the Popinki’s or Polish Honey Mushrooms. So we always had those at a surplus. One place he “hunted” Popinki’s was not far from our house in a wooded area on upper Glenwood Avenue in Binghamton, New York where we lived. He also picked a variety called a white, hooded type called Shaggy Manes – which he named Daisy Mae’s. (He had a name for everything and everybody! A couple of times a year Attilio would sometimes take my brother, Richard, who recalls a tree on upper Glenwood where they would harvest a large Ram’s Head (also called Hen of the Woods or Sheeps Head) mushroom every year with the permission of the owner. This large mushroom variety looks like a cabbage or a large flower and can weigh as much as 25 pounds! It has an earthy, “gamey” flavor. The larger ones are a little tough and are often found on Oak Trees and stumps. One year they eagerly returned for the mushroom and, sadly, the tree was gone. On many occasions, my Dad had a friend from the First Ward in Binghamton named “Coco”, who sometimes accompanied him and knew other varieties of wild mushrooms, and he would guide Attilio in picking those. As my father aged and could no longer “go picking”, Coco faithfully brought him a couple of baskets a year of the Popinki’s. Caution: I would not advise anyone to pick and eat wild mushrooms without a good deal of knowledge and recognition of what is safe or perhaps a degree in Mycology ( the study of fungi). Few types cause fatal results, but many can cause allergic episodes. You really need to know what you are doing here. Also, some areas where you might find them are protected. Wild mushrooms in so many varieties are not so wild anymore. My best advice is to buy them – buy them in quantity – and safely enjoy the HECK out of them! We are so fortunate now to have our local growers supplying so many different types to our Farmer’s Markets. Think LOCAL as much as possible! Even Whole Foods, Trader Joe’s, and your neighborhood grocers have gotten into the act. You will find everything you desire from the very dear Chanterelles to Trumpets to Porcinis to Creminis ad infinitum. If you haven’t tried them, you must. I insist you join me in this pursuit of these wild things! The difference is a tasty, earthy, sometimes buttery depth of flavor you could never experience in the average button mushroom. They add so much to every dish. You’ll be happy you did. Curiosity piqued? Just because, my enthusiasm for your trying these jewels knows no bounds – I will provide a luscious excuse for you to experiment. The following Pizza is one of our favorites –always a winner at our table - purely vegetarian – with ingredients that always deliver individually – but most certainly come together for a mighty crescendo of earthy delight. I guarantee, your guests will love this one. Troppo Bella!

PIZZA WITH WILD MUSHROOMS & THREE CHEESES

Begin with the recipe for Pizza Dough from our previous post Pizza – That’s Amore (click here for dough recipe) Or use your favorite store bought dough. Olive Oil – small amount to spread on dough Whole bulb of garlic roasted as per instructions below. Fresh mozzarella – grated or thinly sliced Assorted wild mushrooms – about 1/2 lb. Try to use some Shitakes as they provide a buttery flavor to the mix. Given a quick saute in olive oil, Kosher Salt and Pepper Fresh Rosemary and Fresh Oregano – about 1 Tbsp of each 3-4 oz. Goat Cheese Large Slivers of Ricotta Salata Cheese Extra Virgin Olive Oil Prepare dough and stretch onto stone or pan. Rub dough with a little olive oil. Roast an entire bulb of garlic: Remove the outer skins of garlic bulb. Place the bulb, with the top cut off exposing the cloves, in foil – drizzle with olive oil – add a little Kosher Salt – Seal the foil and Roast in 400 degree oven for 45 minutes. Roasted garlic is mild and nutty flavored and can be use in countless ways as its usually sharp, pungent and offending odor and taste is muted. When ready to apply to pizza – just gently squeeze bulb – the soft roasted cloves will ooze out easily. Squeeze roasted garlic directly onto dough – smash it and spread over dough. Place grated or sliced fresh mozzarella on dough. Saute fresh sliced wild mushrooms lightly in a tiny amount of olive oil, Kosher Salt and Pepper – Spread mushrooms over the pizza. Sprinkle with fresh oregano and fresh rosemary Dot pizza with Goat Cheese. Shave large slivers of Ricotta Salata Cheese over top. Place in oven at 500 degrees for 10-15 min. til crust is golden and crisp on the bottom. Drizzle with a little Extra Virgin Olive Oil to serve. I recommend my favorite St. Bernardus Belgian Abbey Ale with this pizza OR Hannibal Lecter’s favorite “a nice Chianti”! (Click here for Hannibal !)

PARLA COME MANGI!

Also: See the NEW RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography

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Filed Under: Appetizers, On the Patio, Pizza, Vegetarian · Tagged With: Binghamton NY, chanterelles, Chianti, Cremini Mushrooms, Fresh Mozzarella, fungi, Goat Cheese, Pizza, Popinki, Porcini Mushrooms, Rams Head Mushrooms, Ricotta Salata, roasted garlic, Shaggy Manes, Sheeps Head Mushrooms, shitake mushrooms, St. Bernardus ABT12 Belgian Abbey Ale, trumpet mushrooms, wild mushrooms

ITALIAN STUFFED PEPPERS

January 24, 2011 by Linda 23 Comments

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PEPPERED WITH STUFF!

Buon giorno!

Stuffed Italian Peppers are easy winners every time! They make the most of your garden bounty if you are lucky enough to have them growing there. If not, there are some gorgeous and colorful specimens to be found at your local farmer’s markets. For the girls out there, these wonders are the “Manolo’s” of your local farmer’s markets. You know what I’m talkin’ about, gals! Museum quality - standing alone or accessorized by an amazing stuffing and sumptuous sauce, they are the perfect illustrations of how no one does it better than Mother Nature! (Excuse me, but did I just compare peppers to shoes? Think I did!)

These lovelies are favorites in our household, with Tom being a huge fan. Stuffed Peppers, Italian style,make a beautiful presentation, thanks to their vivid colors – one that your guests will be talking about long after enjoying them. I suggest using one of each color available to get the maximum visual impact. I strongly caution you, however, if at all possible, to try to make the stuffing when no one is around to ensure that there will be enough left to put in the peppers! This stuffing is hard to resist!

Stuffed Peppers are great any time of year. They are simply perfect to serve On the Patio (my favorite place to dine!) in the spring and summer. The colors reflect those of the garden and represent the glory of the fresh local markets which I love and are available during this period. However, they are rich and hearty enough for winter fare as well. Anytime, anywhere – a healthy and beautiful presentation of Stuffed Peppers is the quintessential “meal in a cup” enhancing your table with its rainbow hues – OOOO-LA-LA! What could be better?

The peppers can be served as a meal in themselves, in which case you might want to plan for one whole pepper per person – or as a side dish with a half pepper per person. If you are fortunate enough to find the small “mini” ones, they make amazing appetizer/first courses. They are beautiful on the plate with two being sufficient for each person – unless you are me - in which case you must have 3!

They are wonderful left over seeming almost more flavorful the next day – which offers a great opportunity to make them a day in advance and reheat to serve. The sausage in the stuffing is definitely optional which offers the opportunity for making this a completely vegetarian dish.

This recipe provides 4 LARGE peppers and will serve 4 when left whole or 8 served in halves as a side to grilled meats or fish. You can stuff them whole or stuff the halves. I have made them both ways successfully. No Rules! My mother, Loretta, made them both ways as well depending upon her whim. Truthfully, I especially like to stuff them whole – just a little more drama for the mama! Troppo Bella! ( you can always cut them after baking to serve)

To roast, Loretta used to simply put a little olive oil, garlic and tomatoes, fresh or canned, in the bottom of the baking dish. I prefer to make a simple, quick and easy Marinara Sauce (see below) for the peppers to “swim” in. I think it adds a little more depth of flavor. She also liked to put Mozzarella Cheese on the top of the peppers. I don’t choose to do this, as the Mozzarella seems a little heavy for me with this dish. As usual, I like to tweak things a little!

These peppers are very EASY to make. You can take that to the bank! So- go ahead – make the Marinara Sauce and the stuffing a day ahead if you like or even the peppers, themselves!

Note the use of Red Pepper Flakes which is optional. This would definitely be Attilio’s addition (my spice loving Dad!) to both the stuffing and the sauce and I, personally, could not do without it in most cases. The Napoletana acorn doesn’t fall far from the tree!

Read more about Loretta and Attilio in About Linda at Linda’s Italian Table <click here !

As a pairing, I suggest an Italian wine such as a Sangiovese, a medium to full bodied red coming from the heart of Tuscany – not overly dry but just about right for my taste to go with the Stuffed Peppers. Antinori makes a good one, but there are many.

We begin…

ITALIAN STUFFED PEPPERS

4 Large Peppers – one of each color if possible.

Slice off the tops as in the photo and chop the pepper meat from these tops and reserve for the stuffing

Remove the seeds and fibrous veins from inside the peppers and discard them.

Set peppers aside.

STUFFING

2 Tbsp Olive Oil

2 cloves garlic chopped finely

1 medium onion chopped

Chopped reserved pepper

2 links sausage meat removed from casings and broken into bits (OPTIONAL FOR A DELICIOUS VEGETARIAN VERSION)

Dash Red Pepper flakes (optional)

1/3 c. chopped parsley – Italian flat leaf preferable

Saute garlic, onion, meat from pepper tops about 4 minutes – med. Heat in fry pan. Add the sausage meat at this point to brown if you are using meat and red pepper flakes. Add the chopped parsley and remove from heat. See the beautiful colors in the photos – looks like confetti!

2 c. fresh bread crumbs – Italian bread is great for this

1 1/2 c. cooked rice

3 generous tbsp grated Parmigiano-Reggiano cheese

1/4 c. capers rinsed and drained ( I like the tiny capers for this)

1 1/4 tsp Kosher Salt

Freshly ground black pepper to taste

2 eggs

Put crumbs and rice in large bowl. Add the vegetables and sausage from the fry pan to the bowl. Mix together. Add the Parmigiano-Reggiano, capers, salt, pepper and eggs. Mix all together. If a little dry you can add a few drops of olive oil.

Stuff the peppers. If your peppers are smaller and there is left over stuffing, you can put it around the peppers with the sauce. The stuffing soaked in the luscious sauce just rocks!

QUICK MARINARA SAUCE

1 clove garlic finely chopped

2 Tbsp olive oil

1 28 oz. can peeled Italian tomatoes – crush them with clean hands or put in blender and give 1 quick blend)

1/3 c. fresh basil chopped

1/4 c. fresh oregano chopped

1/3 c. parsley – flat leaf Italian preferable

Kosher salt and freshly ground black pepper to taste

Dash red pepper flakes (optional)

Saute garlic in the olive oil for a couple of minutes at med. high (do not burn the garlic!) Add the tomatoes, fresh herbs, salt and pepper, and red pepper flakes. Simmer 30 min.

Ready to go!

ASSEMBLY

Put a little sauce in deep pan or baking dish, Nestle the stuffed peppers in the sauce propping them upright.

Top each pepper with a spoonful of sauce. Then sprinkle each with a generous teaspoon or more if you like of Parmigiano-Reggiano. Finish each with a little chopped parsley.

Pour the remaining sauce around the bottom of the pan – giving the peppers a little wading pool. Check your peppers 1/2 way through – if the sauce is drying, add a little water to it. Do not let it dry out.

Bake in a 350 oven uncovered for 1 hour. (longer if necessary – if you are using particularly tough peppers) Fork should slide easily just into the pepper skin. Remove from oven and cool slightly and serve whole or halved.

Uh oh! I’m in “gotta have it-ville” for one of these right now. Guess what Linda’s Italian Table is cooking up for dinner tonight!!

PARLA COME MANGI!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography

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Filed Under: Appetizers, On the Patio, Side Dishes · Tagged With: fresh bread crumbs, marinara sauce, sauce, Sausage, Stuffed Peppers

Sovana & the Mystery Dish

January 10, 2011 by Linda 8 Comments

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Buon giorno!

How Antipasto di Melanzane e Peperoni came to My Italian Dish:

Not long ago, Chick, a cycling friend of my husband Tom, asked if I knew about an extraordinary Eggplant and Peppers dish that he had experienced in Sovana, Italy. Chick, an avid cyclist, is naturally concerned about eating healthy foods that at the same time give him the energy to pedal on and pedal fast! This is one of those dishes. Chick mentioned that he and his group enjoyed this so much while visiting Sovana, that they asked the servers at the restaurant to please continue to bring more of it to the table. See the photo of Chick enjoying a splendid moment dining in Italy during a break from riding.

This “mysterious” dish had been in his mind every since. When he asked me about it, I was immediately intrigued as I knew little of Sovana. However, the dish he described was somewhat familiar in ingredients. Fortunately, he also provided a clear photo of the half eaten platter which offered a good view of the basics. I decided to accept the challenge, and I will be ever-grateful to Chick for bringing it to my attention. Besides, this kind of stuff just “makes my merry go round” or whatever!

To get a feel for the region and cuisine of the area, I first researched Sovana as I knew little about it. Sovana is a very small village in the province of Grosseto in the heart of Tuscany and near the Lazio region. It is not usually considered to be on the “beaten path” of most tourists, as it is tiny and rural with the open Tuscan terrain so classic and frequently photographed and painted . However, there is much history there. The village dates back to Etruscan times and is known for its tombs and the frescoes of the Church of Santa Maria Maggiore. It is also said to be the birthplace of Pope Gregory VII.

After much research and pondering, I took to the kitchen with my newly starched Linda’s Italian Table apron to attempt re-creation of this splendid dish that I call Antipasto di Melanzane e Peperoni. Chick described the flavors and ingredients to me which really helped. Let’s see…a saute of eggplant, peppers, mushrooms, olive oil, maybe parsley. It reminded me of two dishes my parents, Loretta and Attilio, used to make. One was a simple dish of peppers and oil served in antipasti – usually cold or room temperature. The other which my father more often made called for the addition of sausage – the very classic Sausage and Peppers – served hot with crusty bread. While I wanted to remain true to the dish Chick described , I landed somewhere in between the dishes that were familiar to me as well.

The resulting recipe provided for Tom and me one of those perfect late afternoon fall lunches On the Patio that Tuscany has made famous – sunshine, crisp air, a balmy breeze, good wine, and simple yet memorable food. The added benefit here is that this dish is nutritious and vegetarian. There is very little fat in this dish, and the fat used is olive oil which provides its own benefits. On that lovely afternoon, it offered the perfect light course. The planets were aligned indeed!

I decided that this could be a perfect antipasto or even a side dish to meat – to be served hot, warm, or room temperature. It also occurred to me that the dish would be more flavorful if the vegetables were roasted first – HEALTHY – and would provide an opportunity for a fun and easy tutorial for roasting your own peppers. By roasting the peppers first, you bring a slightly smoky flavor to the dish which will give it an added level of flavor. You can also roast them ahead if you wish. The roasted peppers will also be more tender because you remove the skins. Roast your own peppers, and it is not likely you’ll want to buy the jarred ones too often again! It is EASY and just takes a few minutes. There are several ways to roast the peppers from using a blow torch to holding them over an open flame on a gas stove. The method described below is SO EASY, can be used to roast and skin peppers for any dish, and requires no more equipment than your broiler. You will be amazed at the simplicity of this procedure.

We will also roast the eggplant which will again enhance its flavor. Also, eggplant tends to act as a sponge when frying, and roasting it first will eliminate the need for so much oil. You will be happy with this dish! It can be used in different ways, and you will see how easy it is to roast peppers. This antipasto is light, yet buttery tasting – without actually adding butter – and so delicious. I have added just a touch of fresh lemon juice to balance the flavors with a little acidity. This addition, I feel, is important. Aside from balance, the lemon adds complexity and freshness. Don’t you agree that a crusty bread merits a very necessary invitation to this party for dipping into the luscious sauce? Mmmmm. This recipe is full of nutrients and ALL VEGGIE! TROPPO BELLA!

Let’s begin!

ANTIPASTO DI MELANZANE E PEPERONI

ROAST PEPPERS

4 peppers – one of each color: green, yellow, red, orange

Olive oil for brushing

Arrange the 4 peppers whole on a baking sheet – brush with olive oil on all sides.

Place pan in oven under broiler as close as you can get to the broiler without touching it.

When one side starts to blotch and blacken, using tongs turn the peppers and blacken each side. See photo. Watch them carefully, and do not let peppers get too black or scorch. Results are rapid. Don’t walk away. This is not a time to call your best friend to brag that you are roasting your own peppers. FOCUS!

When finished, using tongs, place the peppers in a bowl and quickly cover tightly with plastic wrap for 15 minutes. This will steam the skins and make removal easy.

Peel all of the skins off the peppers. They will slide off easily. Assist with a fork if needed.

Remove the stem from each pepper – this will practically fall off. Scrape the seeds off with a fork. You don’t want to see seeds in this dish.

Cut the peppers into large pieces- 2-3 inches. Do not chop in small pieces. See photo.

Set aside.

ROAST EGGPLANT

1 Med.-Large Eggplant – skinned & sliced, ready for pressing (see below)

Olive oil for brushing

Kosher Salt

Slice lengthwise in 1/2 in. thick slices – usually 4-6.

Then press the eggplant for a couple of hours as described in instructions in my post for Pasta Alla Norma <(Click to link directly to this post) This dish is sweet and you do not want any bitterness to detract from the sweet buttery flavor.

After pressing, place eggplant slices in pan and brush with oil. Sprinkle with a little Kosher salt. Roast at 425 degrees for 12 minutes. Turn once halfway through.

Cut eggplant into large pieces.

TO SAUTE

2 tbsp. oil

3 cloves garlic sliced lengthwise

2 1/2 c. Sliced Baby Bella or Cremini Mushrooms ( these give an earthier flavor)

Roasted Peppers

Roasted Eggplant

3/4 c. White Wine

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Oregano (2 tsp if dried)

1/2 c. Fresh Flat Leaf Parsley

1 tsp Kosher Salt or to taste

Freshly Ground Black Pepper to taste

Fresh chopped basil for garnish

Saute garlic in oil. When just becomes golden, add mushrooms and saute til just tender.

Add eggplant, peppers, wine, lemon and herbs, salt, pepper at med. high. Stir occasionally and let wine cook down. A lovely sauce should remain. If you “must” add butter, this would be the time – but only a tablespoon. I find it rich, delicious, and buttery without the added fat.

Garnish with fresh basil.

Don’t forget the crusty bread and a lovely crisp white wine of your choice. I would suggest a Pinot Grigio – crisp and cold – ON THE PATIO!

Isn’t it gorgeous? This is so easy, and you will have created a beautiful and authentic dish with so many uses and much versatility. You can serve this warm or cold as an antipasto, first course, or side dish. Try something different by adding roasted zucchini, broccoli, cauliflower, brussel sprouts, butternut squash, and/or roasted potatoes – even sweet potatoes. Serve it over roast chicken – so many options – all good for you. Buon Appetito!

PARLA COME MANGI!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography

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Filed Under: Appetizers, On the Patio, Side Dishes, Vegetarian · Tagged With: antipasti, antipasto, Church of Santa Maria Maggiore, crusty bread, cycling, eggplant, Grosseto, malanzane, mushrooms, On the Patio, parsley, peperoni, peppers, roast peppers, Sovana Italy, Tuscany, vegetarian

BEST BACCALA SALAD

December 17, 2010 by Linda 1 Comment

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Two of the Seven – Part Two: INSALATA DI BACCALA!

Buon giorno!

Welcome to Part Two of the latest post: Two of the Seven: INSALATA DI BACCALA (Baccala Salad). We left off a few days ago discussing the cherished and renowned tradition of the Italian Christmas Eve: The Feast of the Seven Fishes. This feast brings Italian families to the table to celebrate together the culmination of the season of Advent which is known as Natale. So many fishes – only so much space at the table! This does not deter the seemingly endless courses, types, and preparations of seafood that grace the tables of Italians worldwide on this night.

As we discussed previously, Baccala or Salt Cod traditionally plays an important role at this feast. Presenting it in different ways at this meal is not uncommon. Zuppa di Baccala or Baccala Soup as shown in the step-by-step demonstration from my last post,Baccala-Two Of The Seven , is only one preparation. Another totally different preparation is Insalata di Baccala or Baccala Salad. This is a beautiful, vibrant, and very fresh tasting dish that can be made a day ahead and chilled. It makes a wonderful and unexpected antipasto or first course.

Just as we did in the recipe for the soup, once again, we will soak the Salt Cod for 24-48 hours, changing the water several times to “wash” the salt out and reconstitute and soften the fish. As I have done in the past, I will use my mother’s recipe and add a couple of my own ideas. One addition I have made is to roast the cauliflower, one of the recipe ingredients, instead of steaming or boiling it. I think it gives a richer flavor to the dish as a whole and also gives the cauliflower an almost nutty quality.

Andiamo!

INSALATA DI BACCALA

Serves about 6-8 as appetizer or antipasto

1 lb Salt Cod – soaked in cold water 24-48 hours, changing water several times

Items for Poaching:

1 qt. water

1 c. white wine

Juice of a Lemon

2 Bay Leaves

Several Lemon slices

After Cod is reconstituted, bring the above ingredients for poaching to a boil in pan.

Drop pieces of fish into the poaching liquid and reduce heat immediately.

You do not want to boil the Cod but simmer gently for 5 minutes or more until fish is tender and will pull apart with a fork.

Remove pieces of fish to a plate to cool.

When cool enough to handle, cut fish into 2 inch pieces. This is very easy as the fish tends to break at the touch. Remove any bones you find but usually the dried fish now comes pre-boned. Set aside in large bowl.

Cauliflower:

4 c. cauliflower cut into small pieces

Drizzle cauliflower with olive oil and sprinkle with salt and pepper

Roast at 400 degrees for about 10 minutes until just fork tender – not mushy or soft

When cool – add to cod in bowl.

Add the following ingredients to the bowl and toss gently to mix:

3 Tbsp. Capers – rinsed

3/4 c. Peperoncini – chopped

1/2 c. chopped fresh parsley

3 cloves chopped fresh garlic

1 c. Black Olives

In another bowl mix the dressing ingredients and add to the large bowl of salad ingredients – toss:

1/2 c. Olive Oil

Juice of 1 Fresh Lemon

Kosher Salt and Freshly Ground Black Pepper to taste

At this point you can chill the dish ( a day before serving if you like). The salad keeps a few days in the refrigerator. Before serving, toss gently again and taste to see if seasoning needs refreshing. If you like, drizzle with a good Italian Extra Virgin Olive Oil.

PARLA COME MANGI!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography

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Filed Under: Appetizers, Fish/Seafood, Holiday, On the Patio, Salad · Tagged With: Baccala, Baccala Salad, Black Olives, capers, cauliflower, Cod, Feast of the Seven Fishes, Insalata di Baccala, Lemon Dressing, Natale, peperoncini, poaching, Salt Cod, Soaking salt cod

Tuscan Sunsets And Stinky Cheese

October 5, 2010 by Linda Leave a Comment

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Buon Giorno!

Oh please!! Before the cold weather prohibits, can’t I have just one more night on the patio – my favorite place to dine and sip?? Is there a better place to ponder the pairing of Tuscan Sunsets and Stinky Cheese?

I don’t know about you, but when the summer heat finally breaks in Atlanta and the fall breezes usher in a flow of bronze tipped leaves, I head for the patio to experience the perfect autumn nights that nature has provided. What better way to celebrate the season than with a cocktail that reflects the early evening sky in beloved Tuscany and some savory bites to accompany. May I suggest my Tuscan Sunset Cocktail and Gorgonzola Biscuits? Both are easy to make and sure to win favorable comments.

These Gorgonzola Biscuits (my nod to Stinky Cheese) contain two ingredients high on my list of indulgences: pistachios and candied orange peel. Candied orange peel is very often used in Italian dolci and desserts. When I was a child and hadn’t yet developed an appreciative palate, I would pick the candied orange peel out of my dessert and leave a pile of the sweet morsels at the side of my plate. Alas, wasted youth! I have since learned a secret!! There is nothing quite so ambrosial as homemade candied orange peel! I am now a fan of both the sweet citrus flavor and the process to achieve it. You can purchase it at your grocer in the fall when the seasonal candied fruits abound, but there is just no contest with the homemade. I have a difficult time finding new hiding places where my husband, Tom, will not find it!!

May I recommend the best recipe for candied orange peel that I use often from none other than The Food Network ? It takes a few minutes but is soooo easy to make and fun as well. It fills your kitchen with a sweet essence of orange. Try adding a cinnamon stick or some ginger to the cooking liquid and give the peel an added twist! The recipe makes a good quantity and keeps for several weeks in your pantry. You can have so much fun with the extras by dipping pieces in dark chocolate and serving with espresso or adding them to enhance so many dishes. The recipe suggests reserving the final cooking liquid sweet with sugar and laced with orange for iced tea. I have made my iced tea this way with amazing success. It can also be added to mixed drinks requiring a simple syrup or that special martini! A little tip – we’ll be talking about and using candied orange peel as the holidays approach. So make some now and be prepared! It keeps a long time.

Feeling a thirst coming on, let’s make that Tuscan Sunset Cocktail !

You’ll need a chilled bottle of Prosecco (sparkling Italian wine – very much like champagne but lighter on the tongue and on the pocketbook!) and Orangecello also chilled. (Orangecello is made by the same folks who make Limoncello and is fairly easy to find at your liquor provider.)

Place a Mandarin orange slice in each champagne flute. Add 1 oz. Orangecello to each flute. Top each flute off with Prosecco to about 3/4 full. Garnish each with a fresh orange slice. Cin-Cin! (to your health!)

Gorgonzola Biscuits

(with candied orange peel and pistachios)

Makes 3-4 dozen

1 1/2 c. flour

1 stick butter – break into small pieces

6 oz. Gorgonzola Piccante – break into pieces

1/4 tsp salt

freshly ground black pepper – about 4 turns of the grinder

1 clove fresh garlic – chopped

1/2 c. candied orange peel – chopped

1/2 c. coarsely chopped shelled pistachios

About 1/2 c. whole shelled pistachios for placing in the center of the biscuits

Mix flour, butter, cheese, salt, pepper, and garlic in a food processor and use pulse (on/off) mode til the dough just pulls together. Notice that the dough has a grayish-green cast from the mold in the cheese. The biscuits will not be green! Add the orange peel and pistachios and use pulse mode again for a moment to just work into dough.

Turn out the dough onto lightly floured surface and work into a ball. Divide ball in 1/2 to form 2 balls. Take each ball and form into long rope around 1 1/2 to 2 inches thick squeezing and rolling with hands.

You can wrap the ropes in plastic wrap at this point and refrigerate (or freeze) to finish later or proceed with making the biscuits.

Cut the rope into 1/2 in. pieces and press them into rounds on a cookie sheet lined with parchment paper or wax paper.

It is important for best results to use the lining so that the biscuits have a little cushion.

Place a whole pistachio in the center of each biscuit. Bake at 350 for about 15 minutes or until golden on bottom. Do not over bake or they will be dry. Remove and cool completely. Place in sealed container. Will keep about 2 weeks at room temperature or freeze and defrost as you care to use them.

These are great to pull out for drinks when that unexpected guest comes calling — but — served best as a companion to the Tuscan Sunset Cocktail.

Parla Come Mangi!

Reminder: Be sure to visit my website,Linda’s Italian Table, for the new Recipe Of The Month!

Food Photos by Tommy Hanks Photography

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Filed Under: Appetizers, Drinks, On the Patio · Tagged With: Biscuits, Candied Orange Peel, Cocktail, dolci, dough, Gorgonzola Cheese, Mandarin orange, Orangecello, Pistachios, Prosecco, Tuscan Sunset

“I give a Fig About Figs!”

September 28, 2010 by Linda 2 Comments

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Buon Giorno!

Welcome to our first post on MY ITALIAN DISH!

I hope you will enjoy our conversations about Italian cuisine in many forms and come back to visit me often, both here and on my website at www.lindasitaliantable.com It is said Mangia bene, vivi felice! (Eat well, live happy!) I certainly would agree with that, as some of my happiest memories revolve around a great meal shared with the people I love.

Today we’ll explore the virtues of of BAKED FIGS WITH GOAT CHEESE AND PANCETTA – one of my favorites!

When my beautiful and gifted graphics designer, Kadria, was working on my logo, she sent me an email concerning my request to incorporate figs in the design and titled it “I give a fig about your figs!” I thought this would be a most appropriate adaptation for the title of today’s chat.

Italians love the fig and truth is, I, too, have a passion for figs – dried and fresh. I especially love fresh figs, and unfortunately, they have a short season, appearing here in Atlanta sometime in July and extending into October. Our very talented photographer friend, Doc, from San Francisco visited last August during one of my fig frenzies. Doc usually watches his portions and rarely has seconds even when trying to humor me. I had baked some exceptionally sweet Mission figs and served them with before-dinner cocktails. His eyes lit up when they came out of the oven, and this careful eater was observed happily enjoying “thirds”. There is something about figs!

I remember later in September of last year, I hunted for some of these delights at Whole Foods and chased down the Produce Manager to complain about my unsuccessful search. He said he thought it might be a little late for them, but he would check into it. After much begging and gnashing of teeth, he assured me that he would find figs for me by the following Tuesday. Sure enough, they arrived – the very last ones I would see until this year. This season, we have been most fortunate to have found a wonderful friend here in Atlanta with a very prolific and beautiful fig tree, and he has generously shared his bounty of figs with us this year. Troppo Bella!

Figs are truly Mediterranean, though not in origin. It is thought that they originated in Western Asia and were taken to the Mediterranean region. They date as far back as ancient Roman times with Cato – for those who remember their Latin instruction – verifying at least six varieties known at the time. The remains of ancient figs dating back as far as 5000 BC have been found among archaeological sites existing in present times. Of course, there was even a mention of figs existing in the Garden of Eden, if one remembers the strategically placed fig leaves in the old oil paintings of Adam and Eve. Perhaps if Eve had chosen a fig instead of an apple? Today, figs are grown all over Italy even among olive groves and vineyards generally for fresh local consumption and not for export. At our markets, we usually find the more commonly exported Mission (dark), Calimyrna (greenish), and Turkey (green with red markings) Figs. Fresh figs should be used quickly at their sweetest, keeping in mind that they perish in short order.

Fig Tree, Poolside

I love the sweet season of figs, as it offers a myriad of opportunities to use and introduce the luscious and juicy fresh fig to almost any dish. I’m sure I could throw a fig into anything and be happy with the result.

With that in mind, let’s talk about some interesting ways I have used fresh figs. I find that a fig’s versatility lends itself to side dishes, stuffings – especially with game, appetizers, desserts and yes, even breakfast. They are a marvelous accompaniment to almost any roasted meat on their own or in a mixture of roasted vegetables.

Today, we’ll discuss fresh figs featured as the main event in an appetizer – Baked Figs with Goat Cheese and Pancetta. This is one of the less expected applications of this little wonder as one might not think of using figs with cocktails. On the contrary, their sweetness coupled with a savory blend of cheese and/or meat makes the fresh fig a perfect choice to be repeated throughout the season with cocktails or wine especially al fresco which is my personal favorite form of summertime entertaining. (Not to be confused with the fact that “al fresco” is an Italian slang term for “being in jail”) To add to the joy of serving these appetizer figs and the delight in hearing the oohs and ahs they will create, they are easy to make!

Baked Fresh Figs with Goat Cheese and Pancetta

1/4 lb chopped pancetta
For Fresh Figs – Figure about 3 halves per person (they are usually found in 8 oz. containers)
Drizzle of your favorite honey (My favorite is a local Wildflower variety from Hidden Springs in Williamson Ga.)
3-4 oz goat cheese
1/3 c. Toasted Walnuts – chopped small but coarsely – not fine
1/3 c. Fig Balsamic Vinegar (or any Balsamic would be fine) cooked down a little to thicken

Put a few drops of olive oil in pan and crisp up the pancetta. Remove pancetta pieces from pan and reserve.

Place sliced halves of figs in oiled baking dish face up. Drizzle them with honey to your taste. Top with bits of goat cheese – I like to use the full 4 oz. Sprinkle with toasted walnuts and follow with crispy pancetta. Drizzle the figs with the thickened Fig Balsamic. Bake in the oven for about 10 minutes at 350. Serve warm or at room temperature.
Serves about 6.
I like to serve these with little forks (or salad forks) and small interesting appetizer dishes. Each one pops easily into the mouth so there is no need for knives.

NOW FOR THE TWIST-UP!

There are other ways to serve these same baked figs! Because of the fleeting season, I serve them often and differently.

I especially like to pair them with salads of mixed baby greens with Marcona Almonds and a simple Olive Oil and Balsamic Vinegar Dressing. The Fig Balsamic is lovely as well. They look so beautiful laying on the side or arranged on top of individual salad plates.

Another way to enjoy this recipe is as a side dish to roasted or grilled meats. They offer just the perfect combination of sweet and savory to go with lamb, pork, duck, sausage, game – you name it!

I have even served these very same little jewels for an amazingly different dessert. Italians are known for serving fruit and nuts for dessert and don’t generally prefer very sweet gooey desserts as we know them in this country. This same preparation of fresh figs is a perfect ending to a rich meal. I like to serve 3 of them on a small plate – with a shaving of dark chocolate and perhaps a biscotti. Of course, a lovely Vin Santo or Moscato alongside and,YES, an Espresso would make my night complete!

PARLA COME MANGI!

Food Photos by Tommy Hanks Photography

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Filed Under: Appetizers, Side Dishes · Tagged With: Al Fresco, appetizer, Balsamic Vinegar, Calimyrna Figs, Figs, Fresh Figs, Goat Cheese, Mediterranean, Mission Figs, Pancetta, Turkey Figs, Walnuts, Whole Foods

September: Beet Carpaccio

September 1, 2010 by Linda 2 Comments

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Recipe of the Month — September 2010

An appetizer- antipasto, a side dish, a meal in itself!!
Gorgeous and perfect for al fresco dining.

2 Medium-Large Red Beets-Roasted and sliced very thinly
2 Medium-Large Yellow Beets – Roasted and sliced very thinly
Drizzle of olive oil – for beets
Drizzle of honey – for beets
5 c. Baby Spinach
5 Baby Purple Onions sliced very thinly- these are very sweet ( if can’t find use regular Purple Onion)
1/4 c. Toasted Walnuts coarsely chopped – drizzled with a little bit of honey after toasting
3-4 slices Prusciutto chopped in small pieces
1-2 Tbsp capers – depending on your taste
Large Shavings of Montasio Cheese ( From Venezia region, very rich with grassy, fruity flavor)
If unable to find Montasio, Parmigiano-Reggiano is a fine substitute

DRESSING
Juice of 1 Lemon (Meyer if you can find )
Whisk in 1/2 c. Olive Oil
Add 1/4 tsp Kosher Salt & Freshly ground black pepper ( about 3 twists of the grinder)
1 Tbsp Fresh Basil Leaves cut in chiffonade style (ribbons)
Whisk all together until well blended.

PREPARATION
To roast beets: Peel beets and place on foil in pan. Drizzle with a little olive oil and a little honey- add a touch of salt and pepper. Seal beets tightly with foil and roast in a 450 oven for about 60 min. When time is up – remove from oven and let beets sit in foil tent for about 20 min. Release steam and set aside. When cool slice VERY thinly and arrange alternately in concentric circles (about 2 circles) on round platter leaving a little room in center.

Toast walnuts in oven til just golden – remove from oven and drizzle with a little honey – toss.

Steps up to this point can be performed several hours ahead.

Just before serving, toss baby spinach in just enough of prepared dressing to coat.
Toss with thinly sliced baby purple onions and mound in center of beets. Drizzle the beets with a little of the lemon dressing.

Top spinach mixture with chopped prosciutto.

Sprinkle capers over beets.

Sprinkle honeyed walnuts over all.

Top the Center mound with shaved Montasio.

Serve immediately.

Serves 6-8.

TROPPO BELLA!

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Filed Under: Appetizers, Recipes of the Mo, Side Dishes · Tagged With: antipasto with beets, beets in salad, capers, Italian, Lemon Dressing, Montasio cheese, proscuitto, red beets, roasting beets, spinach salad, yellow beets

Buon giorno!

All Mixed Up !

BABY TALK

Recipe of the Month — September 2010

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