Simple Italian Snacks: More Recipes from America's Favorite Panini Bar
192Simple Italian Snacks: More Recipes from America's Favorite Panini Bar
192Hardcover
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Overview
The European culinary tradition of small plates have become a staple of American dining and have helped usher in a new way to eat, a relaxed way of socializing and a chic way of entertaining. Lively, fun, sophisticated, Simple Italian Snacks by Jason Denton and Kathryn Kellinger includes recipes and tasting combinations perfect for this style of dining.
Here are easy, do-ahead recipes for any event—an afternoon by the pool, a fireside grill with friends, dinner for two, a meal for a crowd—all that can start as hors d’oeuvres or be built into a meal. Versatility, variety and great taste are the essential ingredients of such dishes as:
- Artichoke Gratin with Pecorino
- Sweet Fennel Sausage Panini
- Rice Balls
- Chocolate Biscotti
- Shallow Fried Soft Shell Crab with Red Pepper Mayonnaise and Arugula
- Porotobello and Pancetta Bruschetta
- and Shrimp, Celery, and Sweet Onions Spiedini
Fun, simple, and wonderfully delicious, the dishes in Simple Italian Snacks are sure to inspire and delight every palate.
Product Details
ISBN-13: | 9780061435089 |
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Publisher: | HarperCollins |
Publication date: | 10/28/2008 |
Series: | Simple Italian , #2 |
Pages: | 192 |
Product dimensions: | 7.50(w) x 9.20(h) x 1.00(d) |
About the Author
Kathryn Kellinger is the coauthor of the James Beard—and IACP-nominated The Balthazar Cookbook and George Foreman's Indoor Grilling Made Easy. She lives with her husband, Lee Hanson, and two daughters, Maya and Reid, and one Labrador retriever in New York City.
Read an Excerpt
Simple Italian Snacks
More Recipes from America’s Favorite Panini Bar
Bruschetta of White Beans with Egg Yolk Vinaigrette and Tomato
Makes 8 bruschetta
This is as fast and stylish as a Fiat. Freshly cooked white beans are the scenic long route; canned beans are the rush-hour shortcut. Both roads lead to a bruschetta of an egg-enriched vinaigrette over creamy white beans. Makes 8 bruschetta
Ingredients:
2 hard-boiled eggs, yolks minced with a fork, whites finely chopped
1 cup extra-virgin olive oil
2 cups cooked white beans, drained and rinsed
2 medium tomatoes, cored and cut into a medium dice
Grated zest of 1 lemon
Sea salt
Freshly ground black pepper
8 baguette slices, cut ½ inch thick on the diagonal, toasted
Instructions:
Combine the egg yolks with ¼ cup of the olive oil and whisk together. Put the beans and the tomatoes in a bowl, and pour the mixture over them. Add the chopped egg whites and the lemon zest. Toss gently to combine while adding the remaining ¾ cup olive oil. Season with sea salt and freshly ground black pepper.
Top each toast with a layer of white beans. Give each bruschetta a turn of a pepper mill before serving on a large platter.
Taleggio, Apple, and Pistachio Panini
Makes 4 panini
I think of this as a cheese board packed into a sandwich—there's the rich and runny cheese, the sweet and crisp apple, and the salty crunch of nuts. This is a great way to enjoy Taleggio, a full-flavored cow's milk cheese that melts into a silky tang.
Ingredients:
½ cup shelled unsalted pistachio nuts
½ crisp, sweet apple, such as Macoun or Fuji, unpeeled, very thinly sliced
4 ciabatta rolls, domed tops sliced off, rolls sliced in half horizontally
8 ounces Taleggio, rind removed, at room temperature
Sea salt
Freshly ground black pepper
Instructions:
Preheat the oven to 250°F.
Spread the pistachios on a baking sheet and toast them in the oven until they are aromatic, 3 minutes. When they have cooled, roughly chop them.
Preheat a panini grill.
Arrange 4 apple slices on the bottom half of each ciabatta roll. Top with the sliced Taleggio. (This cheese will spread in the panini press, so don't go to the edge of the bread.) Top with 4 more apple slices and a sprinkling of toasted pistachios. Season with sea salt and freshly ground black pepper. Place the top half of the ciabatta on each sandwich.
Grill the sandwiches for 3 minutes, or until the cheese has melted and the bread is golden brown.
Slice each sandwich in half and serve immediately.
Simple Italian SnacksMore Recipes from America’s Favorite Panini Bar. Copyright © by Jason Denton. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
What People are Saying About This
“The recipes in SIMPLE ITALIAN SNACKS are easy to make, fun, and produce deliciousness of the highest order. Jason Denton and Kathryn Kellinger show all of us how elementally simple and satisfying Italian food can be.”