Simple Italian Snacks: More Recipes from America’s Favorite Panini Bar
Jason Denton, Kathryn Kellinger
Format: PDF / Kindle (mobi) / ePub
Americans are embracing the small plate craze. They are serving bite-size mini meals—tapas, bar snacks, antipasti, skewered vegetables—whenever they entertain. Simple Italian Snacks shows how to plan a menu for any gathering in the informal yet chic way that Italians have mastered. Here are recipes appropriate for an afternoon by the pool, a fireside get-together with friends, an intimate dinner for two, or a party for a crowd. The dishes, which can be served as hors d'oeuvres or presented as a meal, are easy to prepare, and many can be made ahead of time.
The authors of the wildly successful Simple Italian Sandwiches include all-new bruschetta, tramezzini, and panini as well as classic Italian snacks such as Baked Eggs in Tomato Sauce and Rice Balls. They show us how to make any party an event and even include sparkly cocktails. The recipes in Simple Italian Snacks are quick yet incredibly sophisticated and, as always, delicious.
cherry tomatoes 1 cup arugula leaves, loosely packed ½ cup fresh basil leaves 2 balls of fresh buffalo mozzarella (about 6 ounces each), drained, cut into 2-inch chunks Sea salt Freshly ground black pepper SERVES 4 Whisk all the vinaigrette ingredients together. Place the tomatoes, arugula, and fresh basil in a bowl. Toss to combine. Dress the salad with the vinaigrette, and toss again. Divide the salad among four shallow bowls (or place on a serving platter) and then garnish with
specialty stores sell great imported sour cherries in jars). But a scoop of vanilla ice cream and a smattering of toasted sliced almonds do nicely as well. For the sake of simplicity, you can’t go wrong with a light dusting of confectioners’ sugar and a double espresso. This makes two cakes, one of which can be wrapped and refrigerated for up to 1 week, or frozen for up to 1 month. 1 cup (2 sticks) butter, softened, plus additional for buttering the pans 2 cups all-purpose flour, sifted,
to 4 minutes. Then transfer them to serving platters, and drizzle with the honey. (Use a spoon to dip and drip the honey over the pizza rather than pouring it.) Slice and serve. BACKYARD BOCCE TOURNAMENT SUMMER ENTERTAINING SHOULD BE AS EASY AS OPENING THE DOORS to the backyard. With snacks that evoke the breezes of the Mediterranean, these flavors are salty and fresh, crisp and peppery. Wines should be light and refreshing, with American rosés being a particularly fun choice. These are
vinegar, ½ teaspoon sea salt, freshly ground black pepper to taste, and the red pepper flakes, and toss thoroughly. Set aside at room temperature for 1 hour. Spoon the sweet corn mixture over the toasted bread. Season each bruschetta with a light sprinkling of sea salt and a few turns of freshly ground black pepper. Garnish with the fresh basil, and serve immediately. FRITTATA OF SUMMER SQUASH AND PROSCIUTTO COTTO Prosciutto di Parma might be Italy’s most famous ham, but prosciutto cotto
supportive Vicky Bijur and Ed Levine; and, of course, Peggy Hageman and David Sweeney for having faith in another one. Thanks to all. —Jason Denton Cheers to Peggy Hageman at HarperCollins for keeping us on track and almost on time—her willingness to step into various roles (including hand model and recipe taster) has made our job easier and even more fun. Peggy, along with David Sweeney, has been a delight to work with and we’ve enjoyed every minute of it. Hats off to Vicky Bijur, agent