Chic Pigs in a Blanket:: Meet Salami Puffs

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Salami puffs are such a quick and fun appetizer for an evening aperitivo. This easy appetizer pulls together in no time. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Dip into spring with whipped ricotta

whipped ricotta dip

Hey everyone! It’s Nicole, Annette’s web manager and friend. Glad to be here again!

Warmer temperatures have become the norm in Atlanta. While I’m not totally convinced they’re here to stay (we always have a late winter freeze), I have been enjoying a few glasses of rose and lots of outdoor dining.

On the weekends, I try to spruce-up our at-home dinners, especially while dining out is a little more limited. One of my favorite things to nibble on is a hearty dip with veggies. I found this recipe for whipped ricotta dip from the archives.

Annette first learned about it after attending a workshop in Medoc, France a few years ago. When Annette returned stateside, she came up with this rendition, an Americanized, healthy version. I think it sounds absolutely perfect for spring! I also think it sounds fabulous for Easter. Give it a try and let us know what you think.

Whipped Ricotta Dip

You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)

In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.

It’s the perfect appetizer!

Enjoy xx

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My Pantry Staples

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It. has. been. a crazy week. Well for me, it’s been a crazy few weeks. As most of you know by now from following me on Instagram, Frank and I went to Italy only to return a few days later. We immediately went into self-quarantine and have been at home ever since.

While it’s not entirely what we had in mind, it has given me time to work on recipe testing for the new La Fortezza cookbook. It’s also inspired me to think creatively about meal planning.

A few years ago, I posted my pantry staples, and I cannot think of a better time to repost that post than right now. Use this guide to order your groceries to be delivered. I even include a few recipe ideas at the bottom!

Over the next few weeks, I’ll be bringing you more Easter ideas along with a few faithful recipes to get us all through this difficult time. We’re all in this together.

Annette’s Pantry Must-haves

– Tomatoes, crushed and sundried
– Organic Marinara Sauce
– Pimientos
– Olives
– Beans, white, black and pinto
– Artichokes
– Capers
– Dijon mustard
– Salsa
– Pasta
– Soba noodles
– Rice
– Couscous
– Polenta
– Broth, veggie and chicken
– Flavored oils, garlic, sesame and lemon
– Balsamic vinegar
– Soy Sauce
– Salts, truffle and garlic
– Dried spices, parsley, basil, curry powder
– Honey, flavored with truffles
– Jam, raspberry, fig, apricot, lemon curds
– Nuts, walnuts and almonds
– Crackers
– Popcorn, microwavable
– Tortilla chipa
– Flour
– Sugar
– Baking powder
– Corn starch
– Vanilla
– Spices such as cinnamon
– Chocolate chips
– Graham crackers

Fridge and Freezer:
– Eggs
– Parm cheese
– Soft cheese
– Fresh garlic
– Onion
– Lettuce
– White wine
– Veggies
– Chicken
– Ground beef, turkey or buffalo
– Salmon
– Tuna

Quick Appetizers
– Olives
– Popcorn with truffle flavored salt
– Baked artichoke spread, artichoke, parm cheese, garlic salt, Dijon mustard, olive oil serve w/crackers
– White and black bean salad, with pimento, stir in salsa
– Salsa and chips
– Parm cheese with honey and crackers or jam and crackers
– Salmon with capers with dried parsley, and lemon oil and crackers
– Artichoke and egg, frittata
– Soft cheese with salsa ( pineapple or mango) and crackers

Quick Dinners
*I serve all of these with a salad with balsamic, olive oil and salt and pepper*

– Pasta with lemon-flavored olive oil, and crushed nuts, with dried basil
– Pasta, sun-dried tomato and chopped olives, and parm
– 3 Bean soup with balsamic vinegar reduction.
– Couscous with tomato and artichoke and pimento, almonds, with dried basil, with a pinch of cinnamon, served with baked basil, garlic salt and mustard rubbed chicken.
– Chicken with rice, sliced almonds, dried basil and chicken stock.
– Chicken and tortilla chips with salsa and rice, chicken broth
– Curry Chicken and rice soup
– Soba noodles and sesame sauce, frozen edamame
– Baked Polenta, with marinara sauce, parm cheese
– Chili, with turkey, beans, tomatoes, garlic, and chicken stock. serve with tortilla chips and salsa

xx Annette

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Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Decadent Grilled Cheese

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Is there anything better on a fall day than sitting down to nosh on grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top-notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon. Meet the decadent grilled cheese.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

You can also cut these into quarters and serve them as an appetizer or finger food. How fun is that?!

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide.

Decadent Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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