July is a month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,
My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals. I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.
1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)
Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.
Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.
Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.
Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.
Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.
Summer Squash and Potato Pie
Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese
Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.
Very thinly slice the onions, zucchini, squash and potatoes.
Preheat oven to 375°F
Coat a 10-inch quiche dish or pie pan with cooking spray.
Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),
Sprinkle with thyme, salt and pepper.
Drizzle with the melted butter. Cover with aluminum foil.
Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.
Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.
Let stand 10 minutes before serving.
Pasta with Tomato and Zucchini Sauce
3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese
Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.
In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.
Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.
In a large pot of boiling salted water, cook the pasta until al dente; drain well.
Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.
Creamy Corn Stuffed Poblano Peppers
8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Preheat the oven to 450 degrees F.
Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.
Roast until they begin to soften, about 15 minutes.
Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.
Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.
Remove the corn kernels from the cobs; add to a bowl along with the scallions.
Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.
Divide the stuffing mixture into 8 equal portions.
Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.
Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.
Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.
Oven Roasted Okra
I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.
The Province of Rovigo is located in the Veneto region in the northwestern section of Italy. Rovigo lies in the southern part of the region in the Po Valley and is crossed by two major rivers: the Po and the Adige. It is a land where a dense network of canals, drainage units, reclaimed lands and plantations coexist with nature. A quiet world, where silence is only interrupted by the sound of birds and the flow of the Po River.
The Medieval influence can be seen in the towers that look over the cities in the province, such as the tower in via Pighin and the two leaning towers: Donà – one of the highest Italian towers – and the Mozza tower. The Cathedral dedicated to St. Stephen preserves many sculptures and paintings. The National Archaeological Museum contains Etruscan and Roman artifacts.
True to Italian tradition, many feasts and festivals are held throughout the Province of Rovigo, celebrating age-old customs that still flourish today. Strawberries, wheat and polenta are just some of the foodstuffs that are featured in these festivals in addition to the traditional Christmas and Easter celebrations. The Sagra degli Aquiloni (Kite Festival) is an event dedicated to children with prizes for the most beautiful and the highest-flying kite. The carnival celebration in Fratta Polesine might be one of the most beautiful events. The parade of carnival floats, games and events among the monuments of the old town on the last Sunday of carnival is very popular, as is the carnival cuisine.
Many crops grow well in the fertile Po Basin. Beans, radicchio, asparagus, pumpkins, squash, corn, celery, artichokes and cherries. All lend themselves perfectly to the region’s cooking. Excellent honey is produced here. Wine culture is strong in the region, with many types of whites and reds being produced here. Wine and grappa making are favorite hobbies because of the excellent quality of the region’s grapes. There are a great variety of excellent local wines, such as Refosco ai Merlot, Cabernet Sauvignon, Lambrusco and Raboso. White wines include Malvasia, Sauvignon, Riesling and Trebbiano.
Rice production has been honed to a fine art in the region, with countless creamy risotto recipes giving testament to the fact that rice is important. Cattle farming and the dairy industry are highly prized in this area (butter is often used instead of olive oil in cooking) and cheeses find their way into many dishes.
The typical cuisine of the region is based on local products that, of course, would include rice. Along the coastline, fish and shellfish are favorite additions and typical foods include platters of steamed shellfish, pasta with cannucce (mantis shrimp) and gnocchi with baby mullet and fried local fish. Risotto (cooked with eel, mullet and bass), rice in a fish broth, guinea fowl “in tecia” (cooked in an earthenware pot) or the fòlaga (bald coot stewed with beans) are all popular dishes.
A well-known appetizer is “sarde in saor” (sardines in sweet and sour sauce). Another great food tradition in the region is cicchetti, small snacks or side dishes that are usually eaten with a small glass of wine at the popular wine bars. These snacks are often tiny sandwiches, plates of olives or other vegetables, halved hard-boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta and very small servings of typical full-course plates. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates.
Once you go inland, away from the sea, the food of the hill and mountain towns becomes more hearty, with polenta, gnocchi, horsemeat and wildfowl, particularly duck, are the featured ingredients for main dishes. Bigoli are a rough, thick homemade spaghetti, usually made from wheat flour, that are laboriously extruded through a special tool used only for that purpose. Radicchio is popular with varieties all named after cities they are grown in or near: Treviso, Verona, etc.
Sweet and Sour Sardines (Sarde in Saor)
- 12 fresh sardines, cleaned
- 60 ml (1/4 cup) extra virgin olive oil
- 1 onion, thinly sliced
- 125 ml (1/2 cup) dry white wine
- 125 ml (1/2 cup) white wine vinegar
- 1 pinch of ground cinnamon
- 50 g (1/3 cup) raisins
- 2 thyme sprigs
- Toasted pine nuts and lemon wedges, to serve
Brush sardines with 1 tablespoon of olive oil and season with salt and pepper. Heat a large grill pan or frying pan over medium heat and cook the sardines, turning once, for 8 minutes or until just cooked. Set aside.
Heat 2 tablespoons of oil in a clean frying pan over medium heat. Add onion and cook, stirring, for 10 minutes or until softened. Add wine and vinegar and simmer for 2 minutes or until slightly reduced, then add cinnamon, raisins and thyme. Simmer for a further 2 minutes, then remove from the heat. Pour onion mixture over the sardines, then cool completely. Drizzle with remaining oil and scatter the pine nuts on top. Serve with lemon.
Crostini with Radicchio
- 7-8 oz (200 g) radicchio leaves
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1 2/3 fluid oz (50 ml) red wine
- Parsley, finely chopped
- 1 ½ oz Grated Parmesan cheese, grated
- 20 baguette slices
Cut the radicchio into thin strips. Sauté the onion and the radicchio in hot oil and deglaze the pan with the red wine.
Add salt and pepper and stir, making sure that the liquid doesn’t boil away completely. Mix the parsley into the dish and spread the mixture on the baguette slices.
Bake the baguettes in a preheated oven at 425 degrees F (220°C) for about 6 minutes, sprinkle them with cheese and serve.
Supa da ajo (Garlic soup)
Ingredients for 4 people:
- 4 thin slices of stale bread, cut into small cubes
- 6 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 2 cups of hot chicken stock
- 2 eggs
- Chopped parsley, for garnish
Crush the garlic cloves.
Pour the oil into a large saucepan.
Add the garlic and cook for 5 minutes on very low heat.
Remove the garlic.
Add the bread cubes. Stir.
Pour in the hot chicken stock.
Season with salt.
Let it simmer for 30 minutes.
Crack the eggs into a bowl and whisk them.
Pour them slowly into the hot soup.
Cook for 3 minutes stirring continuously.
Serve garnished with parsley.
Italian Pumpkin Gnocchi
For the gnocchi:
- 1 ½ lbs (700 g) pumpkin
- 8 tablespoons breadcrumbs
- 1 egg
- 3 ½ oz (100 g) flour, plus extra for the forming the gnocchi
- 1 ¾ oz (50 g) grated Grana Padano cheese
- Salt & pepper
For the sauce:
- 3 oz (80 g) butter
- Sage leaves
- 1 ¾ oz (50 g) grated Grana Padano cheese
To cook the pumpkin.
There are two ways:
- Cut the pumpkin into pieces, leaving the skin on, and put it in the oven (350ºF/180°C) for 30 minutes. Then peel it and mash the pulp.
- Peel the skin, cut the pumpkin into pieces and put it in the microwave with a couple of tablespoons of water and microwave on high for 15 minutes.Cool to room temperature.
Mix the pumpkin with breadcrumbs, egg and salt. Add the flour gradually until a soft dough forms.
Flour the counter or a pastry board and form the dough into 1 inch thick long ropes. Cut each rope into 1 inch pieces and gently press each with the prongs of a fork on two sides.
Put the prepared gnocchi on a floured cutting board or baking sheet. When all the gnocchi are formed, you can cook them.
Cut the butter and sage into small pieces and place them on a baking sheet. Heat the oven to 350 degrees F., then turn it off. Place the baking sheet with the butter in the oven.
Boil a large pot of salted water and add the gnocchi, a dozen at a time. As soon as they rise to the surface, scoop them out with a skimmer and place them on the baking sheet in the oven.
As the gnocchi are cooked add them to the baking sheet.
When all the gnocchi are cooked, place them in a serving bowl with a generous amount of grated Grana Padano cheese.
The Province of Perugia is the larger of the two provinces in the Umbria region of Italy. The eastern part of the province is a hilly region while the rest is covered by forests. Perugia is home to the largest lake in central Italy, Lake Trasimeno. The southern regions are less hilly. Silk, corn and grass are some of the most important agricultural products of the province.
Over the centuries, Perugia has been ruled by numerous different peoples, evidence of which can be found in the many archaeological remains. Artifacts from the Roman period include paved roads, the forum, the cisterns, a Roman amphitheatre and the thermal baths.
The Province of Perugia hosts events, such as Eurochocolate where chocolate in all its varied forms is on display and Umbria Jazz, a music festival that every year gathers together important artists of the jazz world.
The cuisine consists of rustic cooking traditions with many recipes still influenced by ancient rituals and rules. Black truffles, a local product, are used in many dishes. Easter Pizza and a salted panettone (Christmas cake) flavored with pecorino (made from sheep’s milk cheese) are regional classics. The lentils from Castelluccio are known for their tiny size and their soft hull. Salami and cold cuts from Norcia are well-known throughout the world.
Strangozzi, or Strozzapreti pasta made with water and flour is served with meat sauce. The types of meat that are used for second courses are pork made from nut-fed black pigs, boar and lamb.
Fish from Lake Trasimeno are the basis for many dishes, such as Tegamaccio, a seafood soup, made with different types of lake fish such as perch, trout, carp and pike.
Another local favorite is Parmigiana di Gobbi, a dish that dates back to ancient times made with cardoons (the gobbi), served with sauce, mozzarella and Parmigiano.
Popular desserts include pinacate, a pine nut-based sweet, torciglione made with raisins, walnuts and dried figs and torcolo, essentially a large donut with raisins and candied fruit.
And of course, Italy’s version of the chocolate kiss, Baci Perugina, chocolate and hazelnut truffles in their famous silver and blue wrapping, with a romantic message tucked inside, were invented here. Also Stacchetti (a mix of almond, cacao and sugar covered with meringue) and Struffoli (small balls of dough fried and sweetened with honey) are additional well-known desserts.
Torta Umbra al Formaggio
(Easter Cheese Bread from Umbria)
In the past, Torta Umbra al Formaggio, a savory cheese bread from the Umbrian region, was traditionally enjoyed on Pasqua (Easter) morning with boiled eggs, prosciutto and other cold cuts. Today, it can usually be found as an accompaniment to any meal.
- 2 tablespoons dried yeast (2 packages)
- 1/3 cup warm water
- 1 tablespoon sugar
- 4 cups flour
- 5 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 4 tablespoons butter, melted and cooled
- 1 teaspoon pepper
- 6 ounces Pecorino Romano, cut into ½ inch dice
- 5 ounces Parmigiano-Reggiano, cut into ½ inch dice
Grease a 9-inch cake pan with olive oil. Using a strip of parchment paper, line the top of the pan to add an additional 2 to 3 inches of height.
Sprinkle the yeast over the warm water (110°F) in a large stand mixer bowl; let stand until foamy (about 5 minutes). Add sugar and 1/3 cup of the flour without stirring. Let it rest (covered with plastic wrap) for 20 minutes. Add the rest of the flour, the eggs, butter and oil. With the paddle attachment mix until the dough pulls away from the sides of the bowl. Switch to the dough hook attachment. Add the salt and continue mixing at medium speed until the dough is soft, shiny and elastic (7-10 minutes). Add the pepper and cheeses and knead the dough until thoroughly combined. Let it rest in an oiled bowl, covered, until it doubles in size (about 2 hours).
Punch down the dough. Form the dough into a round loaf. Place into the prepared pan. Cover with plastic wrap and let it proof until it doubles in size (about 1 hour).
Bake for 45 minutes at 400° F. Let it sit for 20 minutes before cutting and serving.
Crostini with Garlic and Black Truffles
Ingredients for each serving
- 2 slices bread (Torta Umbra al Formaggio would be excellent for this appetizer)
- 1 winter black truffle
- 1 clove garlic
- 1 lemon
- 2 ¼ tablespoons (30 ml) extra virgin olive oil
- Salt – to taste
- Pepper – to taste
Shave half the truffle and set aside. Pound the remaining truffle in a mortar together with the garlic, adding the lemon juice and olive oil until the mixture becomes thick and creamy. Season with salt and pepper.
Tear the bread slices into smaller pieces, toast and spread the truffle and garlic paste on top. Garnish with the shaved truffle slices and serve.
Minestra Di Ceci (Umbrian Chickpea Soup)
- 1 lb (500g) dry chickpeas
- 1 twig fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon salt
- 1 large garlic clove, minced
- 1 small carrot, diced
- 1 medium onion, peeled and diced
- 1 rib celery, diced
- 1 teaspoon olive oil
- Salt & Pepper
- Grated Pecorino cheese
- Extra virgin olive oil
Soak chickpeas overnight in a bowl of cold water. Drain.
Place chickpeas in large soup pot. Cover with water to 1 inch above the chickpeas. Add rosemary and half the sage leaves. Cover and cook on low 3 1/2 to 4 hours.
In a skillet placed over medium heat, heat 2 tablespoons olive oil and sauté garlic, carrot, onion and celery. Season with salt and pepper and cook until the vegetables are tender. Set aside.
Remove and discard the sage leaves and rosemary from the cooked chickpeas. Drain the chickpeas, reserving the cooking liquid.
In a blender or with a hand immersion blender, purée half the chickpeas, along with 2 cups of the chickpea cooking liquid.
Return puréed chickpeas and sautéed vegetables to the soup pot.
Cover and cook 60 minutes.
Serve the soup in warmed bowls with a drizzle of oil, remaining sage leaves, black pepper and grated cheese.
Pasta alla Norcina
Ingredients for 4 people
- 14 oz (400g) Penne pasta
- 4 sausages of Norcia
- Extra-virgin olive oil
- ½ onion
- 1 cup heavy (cooking) cream
- Salt and black pepper
- ½ cup white wine
- Grated parmesan cheese or pecorino cheese of Norcia.
Finely chop the onion and saute in extra-virgin olive oil in a skillet. Remove the casings from the sausages and add it to the onion and cook until brown and crumbled. Lower the heat and add the white wine. Cook until it evaporates. Add the cream and as soon as it’s hot remove the pan from the heat.
Cook the penne pasta in boiling salted water until al dente. Drain and mix the pasta with the sauce. Add black pepper and grated cheese. Serve immediately.
Porchetta (Roast Pork Loin)
by CHEF BIKESKI (Culinary Director and Owner of Italia Outdoors Food and Wine)
This is best started the day before you wish to serve it.
- One 2 1/2 – 3 pound piece fresh pork belly, skin on
- One 2 1/2 – 3 pound boneless pork loin roast
- Kosher salt
- 2 tablespoons fennel seeds
- 2 tablespoons olive oil
- 1/2 bulb fresh fennel, tough outer layer and inner core removed, chopped into 1/4 inch dice
- 3 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried
- 1/4 cup fennel fronds, finely chopped
Preheat oven to 500°F.
Place the pork belly skin side up. Using a sharp knife, score the skin on the diagonal making a diamond-shaped pattern. Try to cut only the skin itself.
Turn the belly so the skin side is down. Score the belly flesh in the same diagonal diamond-shaped pattern.
Salt both sides of the belly, as well as the pork loin roast. Set aside while you make the seasoning mixture.
Place the fennel seeds in a hot sauté pan and toast just until they start to brown. Add the olive oil, chopped fresh fennel, garlic and rosemary and saute until the fennel is soft, about 4 minutes. Add the chopped fennel fronds and remove from the heat.
Cover the entire loin and the flesh side of the pork belly with the seasoning mixture. Roll the belly around the loin so the short ends of the belly meet or come as close to meeting as possible. If there is a bit of loin still exposed along the bottom, put this side down in the pan. If the loin is longer than the pork belly or the belly longer than the loin and one sticks out, trim the longer piece so the ends are flush.
Tie the roast with kitchen twine at about 1/2” intervals. Place the roast on a wire rack set in a sheet pan, with any gap where the pork belly may not cover the loin at the bottom. Place the roast, uncovered, in your refrigerator for 1-2 days to allow the seasonings to penetrate the roast and the skin to air-dry.
When ready to cook, remove the roast from the refrigerator and allow to sit at room temperature for 2 hours.
Preheat the oven to 500°F.
Roast for 45 minutes. Reduce heat to 300°F and continue to roast until the porchetta reaches an internal temperature of 140°F, about 1 1/2 to 2 hours more. If the skin is not as brown and crispy as you’d like, turn on the broiler and finish browning the skin, keeping a careful eye on it so it doesn’t burn.
Slice into 1/2 inch rounds for serving as a roast or into very thin slices for porchetta sandwiches.
by Baci Perugina
10” tart pan
For the crust:
- 3 tablespoons sugar
- Pinch of salt
- 1 stick softened butter
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 pound (5 1/4 oz) all-purpose flour
- 2 tablespoons cocoa powder, plus extra for garnish
For the filling:
- 1 bar Perugina Dark (51%) chocolate
- 8 Baci candies
- 1 1/2 cups cream
- 2 tablespoons sugar
- 2 large eggs
Combine the sugar, salt, butter,egg yolk and vanilla in the mixer bowl and start on medium.
Sift the flour and cocoa together. Pour the flour and cocoa into the mixer bowl. Turn up the speed until the mixture comes together into crumbs. Press into a ball, wrap tightly and let rest in the refrigerator for about 30 minutes.
Roughly chop the chocolate bar and the Baci and melt them in a double boiler. Heat the cream in a saucepan until almost boiling and pour over the melted chocolate.
Stir until the color is uniform and mix in the sugar until it dissolves completely. Let cool slightly.
Lightly beat the eggs and set aside.
Line the bottom of the tart mold with parchment paper.
Preheat the oven at 350°F.
Roll out the crust to about 1/2” thick and place in the mold. Press it down gently and eliminate any overhanging pieces.
Quickly whisk the beaten eggs into the chocolate cream and pour the filling into the tart shell. The filling will appear quite liquid.
Place the tart on a sheet pan and bake for 45-50 minutes, until soft but set and not jiggly and a toothpick inserted in the middle comes out slightly damp but otherwise clean.
Let cool and dust lightly with cocoa powder before serving.
Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.
Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.
Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.
- 1 (750-ml) bottle lemon Italian soda, chilled
- 8 ounces fresh cherries, pitted and quartered
- 8 ounces fresh strawberries, hulled and sliced
- 1 (750-ml) bottle Lambrusco
Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.
To serve, stir in Lambrusco and remaining soda and pour over ice.
Crostini Di Scampi
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 sprig rosemary, plus 1 teaspoon minced
- 16 medium shrimp, peeled and deveined, tails removed
- Freshly ground black pepper, to taste
- 4 ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted
Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.
Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.
Zucchine Ripiene Con Ricotta
- 6 medium zucchini (about 2 lbs.), halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 2 medium tomatoes, cored, seeded and chopped
- 2 cups ricotta cheese
- 3/4 cup grated Pecorino cheese
- 3/4 cup fresh bread crumbs
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 2 teaspoon chopped fresh oregano
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.
Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.
In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.
Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.
Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.
Orange Seasoned Dry Cured Black Olives
- 1 orange
- 1 lb. dry-cured black olives
- 1 large sprig rosemary, stemmed and roughly chopped
- Freshly ground black pepper, to taste
Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.
Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.
Peperoni Arrostiti Sotto Olio
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 5 leaves fresh basil leaves, finely sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.
Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.
Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.
Store leftover peppers in refrigerator for up to 5 days.
Balsamic Glazed Meatballs
- 1 pound ground beef
- 1 cup Italian seasoned bread crumbs
- 1/2 cup milk
- 2 tablespoons tomato paste
- 1 tablespoon Balsamic Vinegar
- 2 eggs
- Sea salt and ground black pepper, to taste
- 1 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1/4 cup minced fresh parsley parsley
- 1 tablespoon dried oregano
- Balsamic Glaze, recipe below
Preheat oven to 350 degrees F.
In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.
Place on a baking sheet lined with aluminum foil.
In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.
- 1/2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar, packed
- 1/2 cup water
Combine ingredients in a medium bowl. Whisk to combine well. Set aside until needed.
Italian Stuffed Mushrooms
- 12 medium button mushrooms
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup pancetta, diced
- 1/4 cup onion, diced
- 1 teaspoon minced garlic
- 1/4 cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons dry white wine
- Sea salt and ground black pepper, to taste
- 1/2 cup ricotta cheese
Preheat oven to 375 degrees F.
Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.
Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.
Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.
Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.
Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.
Whether it be a simple wedge of aged cheddar paired with apples or something more elaborate, cheese is the perfect appetizer. It is my go to ingredient for making appetizers for simple get-togethers or important celebrations. You can create a cheese board with fruit and meats for a group or you can use cheese to make an appetizer for a few guests. They all work and guests are always pleased.
Cheese falls into three main types:
The term “soft-ripened” describes those that are ripened from the outside in and they are very soft and even runny at room temperature. The most common soft-ripened cheeses have a white rind that is sometimes flecked with red or brown. The rind is usually edible and these cheeses are easy to spread on crackers or fruit. Examples include Brie, Camembert and Triple Crèmes.
“Semi-soft” describes selections that have a smooth, creamy interior with little or no rind. These are generally high in moisture content and range from very mild in flavor to very pungent. Examples include Blue, Colby, Fontina, Havarti and Monterey Jack.
Blue cheese has a distinctive blue/green veining created when the penicillium roqueforti mold, added during the cheese-making process, is exposed to air. This mold provides a distinct flavor, ranging from fairly mild to strong and pungent. Common examples are French Roquefort, Italian Gorgonzola and Danish Blue.
This is a very broad category. Profiles range from very mild to sharp and pungent. They generally have a texture that ranges from elastic at room temperature to hard enough to be grated. This category includes Gouda, Cheddar, Dry Jack, Swiss (Emmenthaler), Gruyere and Parmesan.
Try some of these easy to make appetizers for your next party.
- 16 small fresh mozzarella balls
- 16 fresh basil leaves
- 16 cherry tomatoes, a variety of colors if you can find them, cut in half
- White balsamic vinegar and extra-virgin olive oil, to drizzle
- Coarse salt & freshly ground black pepper, to taste
Thread mozzarella, basil and tomatoes on small bamboo or wooden skewers.
Arrange on a serving platter.
Drizzle with the extra virgin olive oil, the white balsamic vinegar and sprinkle with coarse salt and freshly ground black pepper just before serving.
Parmesan Artichoke Spread
Lower calorie versions of cream cheese and sour cream work well in this recipe.
- One 3 ounce package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup dairy sour cream
- 1/2 cup marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup sliced green olives
- 2 tablespoons chopped pepperoncini (pickled Italian peppers)
- 1 tablespoon snipped fresh Italian flat-leaf parsley
- 1 teaspoon finely shredded lemon peel
- 20 toasted baguette slices (1/4 inch thick)
In a medium bowl, stir together the cream cheese, Parmesan cheese and sour cream. Stir in chopped artichoke hearts, olives, peppers, parsley and lemon peel. Chill until serving time.
Serve on the toasted baguette slices.
Gorgonzola and Pear Tart
Cut this tart up into small pieces for an elegant appetizer.
- 1 sheet frozen puff pastry (8.6 oz.), defrosted over night in the refrigerator and at room temperature
- 1 large egg
- 2/3 cup Gorgonzola cheese
- 1/2 small onion, thinly sliced
- 1 tablespoon olive oil
- 1 ripe pear, thinly sliced
- 2 tablespoons fresh thyme leaves
Preheat the oven to 425°F with a rack set on the bottom shelf of the oven.
Lay dough flat on a rimmed baking sheet lined with parchment paper. Poke holes all over the dough with a fork, leaving the outer inch untouched.
Bake until the dough starts to puff, about 10 minutes.
Whisk together the egg and Gorgonzola cheese until smooth and spread over the baked dough, using a spoon to move mixture toward the edges of the pastry.
Sauté onion in oil in a small frying pan until softened. Scatter onion and pear over the cheese layer.
Bake until the pastry is golden brown and the egg is cooked, about 15 minutes. Sprinkle with thyme leaves and cut into small serving squares. Arrange on an attractive serving platter.
Steak and Cheese Rolls
- 16 thin slices of grilled, very tender steak, such as filet mignon (about 8 ounces) or deli roasted beef slices, not cut too thin
- 16 tablespoons light Boursin cheese
- 4 ounces thinly sliced red and yellow bell peppers
Spread each slice of steak with 1 tablespoon of the cheese and top each with an even amount of bell pepper slices.
Roll the steak around the bell pepper slices. Secure with a toothpick and arrange on a serving platter.
Warm Spinach and Artichoke Bites
- 24 small wonton wrappers
- Olive oil cooking spray
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- 1 cup shredded mozzarella cheese
- 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup mayonnaise made with olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped roasted red peppers (from a jar is fine)
- 2 cloves garlic, minced
Heat the oven to 350°F.
Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with olive oil cooking spray, with the edges of the wontons extending over the top of the muffin cup.
Bake for 5 minutes.
Combine the remaining ingredients in a mixing bowl.
Spoon the spinach artichoke mixture evenly in each wonton cup.
Bake 12 to 14 minutes or until the filling is heated through and the edges of the wontons are golden brown. Remove to a serving platter.
Mascarpone Apricots with Pistachios
- 1 1/4 cups water
- 3/4 cup superfine sugar
- Crushed seeds from 6 green cardamom pods
- 2 teaspoons fresh-squeezed lemon juice
- 8 ounces dried whole apricots (the soft, ready-to-eat kind)
- 1/2 cup mascarpone cheese (Italian cream cheese)
- 1 cup unsalted pistachios
In a saucepan over medium-high heat, bring water and sugar to a boil. Reduce heat to low and add the crushed cardamom seeds, lemon juice and apricots. Let the apricots simmer for approximately 15 minutes or until they puff up. Remove the pan from the heat.
Using a slotted spoon, transfer the apricots to a baking sheet or large plate; let the apricots cool.
Finely chop the pistachios and place in a shallow bowl and set aside.
Using a small, sharp knife cut a pocket in each apricot (they will already have a small hole from where the stone was removed, so just make it larger).
Using a small spoon or a pastry bag fitted with a plain tip, stuff each apricot with some mascarpone cheese. Dip the stuffed apricots, cheese side down, in the chopped pistachios.
Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.
How did finger foods come about? Ratified in 1919, the 18th Amendment to the U.S. Constitution banned the manufacture, sale and transportation of liquor. Even before the law took effect in 1920, Congress passed the Volstead Act, or National Prohibition Act, which outlawed the sale of “intoxicating beverages”—defined as any drink containing 0.5 percent or more of alcohol.
Of course, no amount of legislation could transform all Americans into teetotalers; instead, Prohibition simply drove alcohol consumption underground. Millions of people in small towns and large cities imbibed at secret taverns and bars called speakeasies. Many were drab, makeshift saloons in basements or tenements located in shabby parts of town. Some, however, were fine restaurants in their own right, including New York City’s swanky 21 Club, which featured two bars, a dance floor, dining rooms on two levels and underground passageways leading to a secret wine cellar.
To help soak up the booze and drive up sales, some enterprising speakeasy proprietors began offering more than just popular cocktails of the day. Rather than heavy meals, customers were offered assorted bite-sized canapés to snack.
It was also during this period that the custom of hosting cocktail parties at home became fashionable. The rise of these parties led to the popularization of an increasingly wide array of finger foods. Hosts paraded out such popular foods as lobster canapés, caviar rolls, crab meat cocktails, shrimp patties, oyster toast, jellied anchovy molds, radish roses, devilled eggs and savory cheese balls. Sweet selections included fruit cocktail cups topped with powdered sugar or marshmallows.
Even after the 1933 repeal of the 18th Amendment, the practice of serving finger foods at restaurants, bars and cocktail parties lived on and quickly became a popular American culinary tradition. Fannie Farmer’s “Boston Cooking-School Cook Book,” contained many finger food recipes and became widely used in the United States throughout the 1920s.
Care to whip up some Prohibition-era finger foods at your next holiday gathering? Try the easy recipes below.
Mini Appetizer Pizzas
- 2 tablespoons olive oil
- 1 pound prepared pizza dough
- Coarse salt and ground pepper
- 1 cup shredded part-skim mozzarella (5 ounces)
- 1/2 cup pitted olives, coarsely chopped
- 1/2 cup jarred or frozen and thawed artichoke hearts, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon crushed red-pepper flakes (chili)
Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with olive oil. Divide prepared pizza dough into 32 equal pieces.
On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to prepared baking sheets, turning once to coat lightly in oil.
Season with salt and pepper. Divide mozzarella, olives, sun-dried tomatoes and artichoke hearts among rounds. Sprinkle with red-pepper flakes.
Bake until the cheese is bubbling and dough is crisp and golden brown, about 12 minutes.
- 2 cups assorted unpitted olives, rinsed and drained
- 3/4 cup extra-virgin olive oil
- 3 thin orange slices
- 3 thin lemon slices
- 2 sprigs fresh thyme or rosemary
- Red-pepper flakes (chili)
In a medium saucepan, combine olives, olive oil, orange slices, lemon slices and fresh thyme. Season to taste with crushed red-pepper flakes.
Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit and herbs to a serving dish; reserve oil for salads.
- 1/2 cup red-wine vinegar
- 1/2 cup water
- 1 tablespoon light-brown sugar
- 1 tablespoon juniper berries
- 10 whole black peppercorns
- 2 whole cloves
- 1 cup dried Black Mission figs, stemmed
- 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips
Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.
Preheat oven to 350 degrees F. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons baking powder
- 2 cups grated cheddar (1/2 pound)
- 1 pound bulk pork, chicken or turkey sausage
- 1/2 large yellow onion, grated on large holes of a box grater
- 3 tablespoons unsalted butter, melted
Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper and baking powder. Add cheddar and toss to coat. Add sausage, onion and butter.
With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.
Spicy Roasted Chickpeas
- 1/4 cup extra-virgin olive oil
- 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin seed
- Coarse salt
Preheat oven to 450 degrees F.
Pour olive oil on a rimmed baking sheet and place in the oven until the oil is hot, 3 minutes.
In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer.
Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
- 8 slices (1/4 inch thick) baguette
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
- 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
- 1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F.
Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping on crostini and garnish with additional Parmesan, if desired.
Shrimp Salad Canapes
- 2 cups water
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 teaspoons coarse salt
- 1 dried bay leaf
- 1 pound medium shrimp, peeled and deveined, tails removed
- 2 tablespoons fresh lemon juice
- 1 tablespoon white-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup plus 2 tablespoons creme fraiche or sour cream
- 2 tablespoons finely chopped shallot
- 2 tablespoons minced fresh chives
- Thin crackers, for serving
Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
Whisk together lemon juice, vinegar and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Serve on crackers.