Everyday Italian_ 125 Simple and Delicious Recipes Part 5

Everyday Italian_ 125 Simple and Delicious Recipes Part 5

5.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

3.

heads of endive (about pound total) heads of endive (about pound total)

6.




radicchio leaves radicchio leaves

In The Bowl of a Food Processor, pulse the olives, sun-dried tomatoes with their oil, and the extra-virgin olive oil until well blended but still chunky. Spoon the tapenade into a serving bowl. (The tapenade can be prepared 1 day ahead. Cover and refrigerate.) pulse the olives, sun-dried tomatoes with their oil, and the extra-virgin olive oil until well blended but still chunky. Spoon the tapenade into a serving bowl. (The tapenade can be prepared 1 day ahead. Cover and refrigerate.) Gently remove the leaves from the endive. Wash the leaves with cold water and dry completely.

On a large platter, place the bowl of tapenade in the center. Decoratively arrange the endive leaves and radicchio around the bowl of tapenade, and serve. (The platter of tapenade, endive, and radicchio leaves can be a.s.sembled up to 8 hours ahead. Cover with plastic wrap and refrigerate.)

CHILI-INFUSED OIL.

In the past few years, it's become all the rage for restaurants to serve a little saucer of olive oil, instead of b.u.t.ter, for diners to dip their bread in while they have the aperitivo aperitivo and wait for their first courses. This simple recipe is not only great for dipping, but can also be used to liven up the flavors in other dishes-as your cooking oil, or in salad dressing, or just drizzled over grilled fish or meat. It'll keep in the fridge for a month. and wait for their first courses. This simple recipe is not only great for dipping, but can also be used to liven up the flavors in other dishes-as your cooking oil, or in salad dressing, or just drizzled over grilled fish or meat. It'll keep in the fridge for a month.

MAKES CUP.

cup olive oil cup olive oil

1.

teaspoon dried crushed red pepper teaspoon dried crushed red pepper

In a Small, Heavy Saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month. heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month.

antipasti platter When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter. I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola. Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese. On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, a.s.sorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce. In small separate serving bowls, I like to set out When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter. I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola. Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese. On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, a.s.sorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce. In small separate serving bowls, I like to set out Marinated Olives Marinated Olives, Sweet and Spicy Roasted Almonds Sweet and Spicy Roasted Almonds, and Roasted Bell Pepper Salad. And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket. This way, my guests can compose their own a.s.sortment of antipasti on their plates.

PINZIMONIO.

The word pinzimonio pinzimonio means "combination"-a very simple one of olive oil, salt, and pepper. It's used as a dip for raw vegetables, served as an antipasto in the summer. Try it for the refreshing Italian variation on the tired old plate of crudites with gooky dip. means "combination"-a very simple one of olive oil, salt, and pepper. It's used as a dip for raw vegetables, served as an antipasto in the summer. Try it for the refreshing Italian variation on the tired old plate of crudites with gooky dip.

4 TO 6 APPETIZER SERVINGS.

cup olive oil cup olive oil

2.

teaspoons salt teaspoons salt

1.

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

a.s.sorted cut-up fresh vegetables (such as carrots, celery, fennel bulb, radishes, red bell peppers, and cherry tomatoes)

In a Small Bowl, stir the oil, salt, and pepper to blend. (The oil mixture can be made 1 day ahead. Cover and keep at room temperature.) Arrange the vegetables on a platter and serve with the dip. stir the oil, salt, and pepper to blend. (The oil mixture can be made 1 day ahead. Cover and keep at room temperature.) Arrange the vegetables on a platter and serve with the dip.

Sweet and Spicy ROASTED ALMONDS.

The perfect snack food-sweet and spicy and crunchy and totally satisfying. The nuts can be made two days ahead; store airtight at room temperature.

MAKES 2 CUPS.

2 tablespoons Chili-Infused Oil Chili-Infused Oil

1.

tablespoon sugar tablespoon sugar

1.

teaspoon kosher salt teaspoon kosher salt

2.

cups blanched whole almonds cups blanched whole almonds

Preheat the Oven to 350 degrees F. to 350 degrees F.

In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, s.p.a.cing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.

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ROSEMARY-INFUSED OIL.

This is a staple in my kitchen; it's a fantastic flavoring agent that I can use at a moment's notice. I even like to pop my popcorn in it (recipe follows). It could also be used for dipping breads or vegetables, or as the base of a salad dressing.

MAKES CUP.

cup olive oil cup olive oil