Everyday Italian_ 125 Simple and Delicious Recipes Part 8

Everyday Italian_ 125 Simple and Delicious Recipes Part 8

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large block of Parmesan cheese (about 1 pound) large block of Parmesan cheese (about 1 pound)

Gently Sc.r.a.pe Out the Seeds and membranes from the cantaloupes and honeydews. Using a melon baller, scoop out b.a.l.l.s from the flesh and place the melon b.a.l.l.s in a large bowl. Discard the skin. and membranes from the cantaloupes and honeydews. Using a melon baller, scoop out b.a.l.l.s from the flesh and place the melon b.a.l.l.s in a large bowl. Discard the skin.

Trim the prosciutto slices into 2-inch squares. Cover the prosciutto loosely with plastic wrap to prevent it from drying out while a.s.sembling the purses. Place one melon ball in the center of one prosciutto slice, then fold all the sides of the prosciutto over the melon ball as for a package. Place the finished purse, seam side down, on a baking sheet and cover with plastic wrap. Repeat with the remaining prosciutto squares and melon b.a.l.l.s. (The prosciutto b.a.l.l.s can be prepared up to this point 1 day ahead. Keep tightly covered with plastic wrap and refrigerate.) Using a vegetable peeler and pressing firmly, shave the Parmesan into long slices (the cheese will crumble if too little pressure is used). Decoratively arrange the Parmesan slices on a large platter. Place a prosciutto purse atop each Parmesan slice and serve.

PANINO DI PROSCIUTTO E FONTINA.




This is one of my favorite combinations; the salty prosciutto and creamy melted fontina cheese make my mouth water. It's amazing how grilling the sandwich brings all the ingredients together, turning an everyday sandwich into the embodiment of comfort food.

MAKES 1 SANDWICH.

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slices of fontina cheese (3 ounces total) slices of fontina cheese (3 ounces total)

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slices of rustic white bread (each inch thick) slices of rustic white bread (each inch thick)

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paper-thin slice of red onion (optional) paper-thin slice of red onion (optional)

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paper-thin slice of prosciutto paper-thin slice of prosciutto

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fresh baby spinach leaves fresh baby spinach leaves

Pinch of freshly ground black pepper

About 2 teaspoons olive oil

Place 1 Slice of fontina cheese atop 1 bread slice. Top with the onion, then the prosciutto and the spinach. Sprinkle with the pepper. Top with the second slice of fontina, then with the second bread slice. Brush both sides of the sandwich with the oil. of fontina cheese atop 1 bread slice. Top with the onion, then the prosciutto and the spinach. Sprinkle with the pepper. Top with the second slice of fontina, then with the second bread slice. Brush both sides of the sandwich with the oil.

Preheat a griddle or a ridged grill pan over a medium-low flame. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula, about 4 minutes per side. Transfer the sandwich to a plate and serve.

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ROASTED PEPPERS.

Roasted bell peppers are one of the best staples to have in the fridge for helping pull together a last-minute meal or snack. They are ridiculously easy to make-in the oven, on the grill, or even over an open gas burner. They can dress up a simple green salad; serve as a condiment on a sandwich; or add texture, flavor, and color to a pasta dressing. They can be served as an antipasto with some bread or crackers, or chopped into a variety of sauces.

ROASTED BELL PEPPERS.

The cla.s.sic recipes for roasted pepper use just red peppers, but you can use an a.s.sortment of colors-red, orange, and yellow. Keep a close eye on the yellow variety while they cook under the broiler to ensure that they don't char; their flesh is delicate and you'll lose the beautiful yellow color.

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red, orange, and/or yellow bell peppers red, orange, and/or yellow bell peppers

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cups olive oil cups olive oil

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garlic cloves, halved garlic cloves, halved

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teaspoon salt teaspoon salt

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teaspoon freshly ground black pepper teaspoon freshly ground black pepper

Preheat the Broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.

Peel and seed the peppers, and cut them into strips. In a large bowl, toss the pepper strips with the oil, garlic, salt, and pepper. Cover and refrigerate for at least 5 hours, for the flavors to blend, and up to 1 day. Bring to room temperature before serving.

ROASTED BELL PEPPER SALAD.

It's easy these days to buy roasted peppers in a jar, but when making a red pepper salad (where it's all about the peppers), I take that little extra step and roast my own. Nothing beats that great fresh-roasted flavor. It's a cla.s.sic antipasto dish from the Piedmont region, now popular all over Italy.

6 SIDE-DISH SERVINGS.

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red bell peppers red bell peppers

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yellow bell pepper yellow bell pepper