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.
Whenever you order a cocktail at a bar in Italy, there is always food involved. Simply brilliant. I think it may be my favorite part. Full disclosure: I love seeing what bars choose to serve with their cocktails. Sometimes it’s just olives and the humble potato chip, and sometimes it’s the most lovely fresh focaccia with sublime charcuterie, a veggie frittata or mini salad. Poached shrimp, rice salads, and fried calamari are some of my favorites.
Here is a recipe for olive oil poached shrimp, inspired by the tradition of aperitivo. This recipe serves up a true summer delicacy!
Olive Oil Poached Shrimp
You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges
Add 3 cups olive oil into heavy large saucepan, and add rosemary sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.
If you have your copy of Cocktail Italiano, you know that it’s not only filled with cocktails but also delicious appetizers. In the section on Imperia, an industrial town along the coast, you’ll find three classic cocktails and several nibble recipes. This eggplant camponata is one of them. Camponata is one of my favorite, stand by appetizers. It’s creamy, spicy, salty, and of course, eggplant-y. It’s divine.
I like to serve mine with thin crackers or crostini, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!
You will need:
– 1/4 cup olive oil
– 1 small red onion, finely chopped
– 4 cloves of garlic, crushed or coarsely chopped
– 4 cups of cubed eggplant, skin on (1″ cubes)
– 1 cup chopped tomatoes
– 1 cup chopped fresh basil
– 1/4 cup capers
– 1/2 cup balsamic vinegar
– 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)
– 1 teaspoon red pepper flakes
– salt and pepper to taste
– Parmesan cheese for garnish
– Crispy crackers or flat crostini (find this recipe in Cocktail Italiano, too!)
In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.
Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.
As you might know by now, I am the entertaining editor for Atlanta Magazine’s HOME. It’s a role that I truly love because it allows me to tap into my hostess side. After all, who doesn’t love planning a party?
The summer issue of the magazine featured a party showcasing Italy’s cocktail culture, aperitivo, and my new book, Cocktail Italiano. If you haven’t snagged a copy by now, today’s recipe might make you add it to your cart.
The Aperol Spritz is a classic summer cocktail. It’s refreshing and quintessentially Italian – the perfect drink to whet your appetite before a meal. Let me know if you add it to your classic summer cocktail arsenal. I know you’ll love it as much as I do.
You will need:
– 3 ounces prosecco
– 2 ounces Aperol
– 1 ounce soda
– 1 orange slice
In a glass filled with ice, pour Aperol and prosecco, and finish off with the soda. Serve in a large wine glass. Garnish with a slice of orange.