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’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.
This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.
Fig Goat Cheese Crostini Serves 10
You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper
Preheat the oven to 350 F
Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini. Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.
Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.
Easy yet elegant entertaining is something I like to think I specialize in. I love serving guests unexpected, unique meals that make them smile. One of my favorite ways to do just that is to serve mussels in wine.
Don’t be intimidated to cook mussels at home. It’s actually quite simple. Plus, you’ll inevitably wow your guests. They’ll be so impressed with your skills, and the presentation can be truly lovely. Just toss everything in a huge white bowl and serve the mussels family style.
This recipe is one of my favorites. Be sure to serve this dish alongside plenty of french bread for soaking up the goodness!
Mussels in Wine
You will need:
– 3 lbs mussels
– 1 small shallot diced
– 1 small clove of garlic minced
– 1/4 cup olive oil
– 2 cups white wine*
– 3 tablespoons butter
– 1 teaspoon hot pepper flakes
– 1 cup marinara sauce (jarred sauce is fine, but here’s a pro-tip: leftover homemade sauce from the freezer is perfect for this recipe!)
– 1 cup chopped parsley
*Note: I always choose a cooking wine the same way I choose a drinking wine. If I wouldn’t drink it, I wouldn’t cook with it!
In a large stock pot, place shallots, garlic, oil and salt. Saute until the shallots are translucent. Add mussels, wine and butter. Cook until mussels open, discarding any mussels that have not opened. Add marinara, pepper flakes and parsley. Serve with crusty french bread.
The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.
This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. 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.”
You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese
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.