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    Food & Wine The Italian Table
    Food & Wine The Italian Table
    Food & Wine The Italian Table
    Ebook281 pages1 hour

    Food & Wine The Italian Table

    By The Editors of Food & Wine

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    About this ebook

    The editors of Food & Wine Magazine present Food & Wine The Italian Table.
    LanguageEnglish
    PublisherFood & Wine
    Release dateSep 27, 2019
    ISBN9781547850020
    Food & Wine The Italian Table

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      Book preview

      Food & Wine The Italian Table - The Editors of Food & Wine

      CREDITS

      CHAPTER 1

      STARTERS AND SOUPS

      AS EVERYONE GATHERS AT THE TABLE, POUR THE WINE AND OFFER ICONIC APPETIZERS SUCH AS BRUSCHETTA AND CROSTINI. THEN, FOR THE FIRST COURSE, OR PRIMO, SERVE A TRADITIONAL ITALIAN SOUP.

      Warm Olives with Rosemary, Garlic, and Lemon

      ACTIVE 10 MIN

      TOTAL 25 MIN

      MAKES 1 POUND

      New York chef and frequent judge on Chopped, Marc Murphy serves these olives warm to accentuate the marinade’s lemony flavor. Variations on this hors d’oeuvre are endless as you play with different mixtures of herbs or add crushed red pepper.

      ¼ cup extra-virgin olive oil

      Strips of zest from 1 small lemon

      1 small rosemary sprig

      2 small garlic cloves, thickly sliced

      1 lb. mixed oil- and brine-cured olives, such as kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)

      In a medium saucepan, combine oil with lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from heat, stir in olives and let stand for at least 15 minutes before serving.—MARC MURPHY

      MAKE AHEAD The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.

      WINE A Côtes du Rhône.

      Ricotta and Roasted Tomato Bruschetta with Pancetta

      ACTIVE 15 MIN

      TOTAL 50 MIN

      SERVES 8

      Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, cut the bruschetta crosswise into strips.

      10 oz. multicolored cherry tomatoes

      2 garlic cloves, thickly sliced

      5 Tbsp. extra-virgin olive oil, plus more for drizzling

      Kosher salt

      Freshly ground black pepper

      4 thin slices pancetta

      32 sage leaves

      1 lb. fresh ricotta cheese

      8 slices country bread, cut ¼-in. thick and toasted

      Flaky sea salt, for serving

      1. Preheat oven to 325° F. In a bowl, toss tomatoes with garlic and 1 tablespoon olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment paper–lined baking sheet and lay pancetta slices out on other side. Bake for 25 minutes, until pancetta is crisp. Transfer pancetta to paper towels to drain, then crumble.

      2. Roast tomatoes for 10 more minutes, until bursting and lightly caramelized. Transfer tomatoes and any rendered fat from pancetta to a bowl.

      3. Meanwhile, in a small skillet, heat remaining ¼ cup olive oil over moderately high heat. Add sage and fry until bright green and crisp, 30 to 45 seconds. Drain sage on paper towels; reserve oil for another use.

      4. Spread ricotta on toasts and top with tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper, and top toasts with sage leaves. Serve immediately. —SUSAN SPUNGEN

      Classic Italian Cocktails

      Italian Spritz Punch

      ACTIVE 10 MIN

      TOTAL 4 HR 10 MIN

      SERVES 20

      Agostino Perrone, head mixologist at London’s luxurious Connaught Bar, created this simple sparkling punch. It would be a great aperitif for a large dinner party, says mixologist Wayne Collins; he recommends serving it in teacups.

      APERTIVO, AN ITALIAN TRADITION, CONSISTS OF A DRINK AND LIGHT SNACK AND TAKES PLACE AT THE END OF A WORKDAY AS A WARM-UP TO DINNER.

      16 oz. Galliano (Italian herbal liqueur)

      1 750-ml. bottle Aperol (bitter orange Italian aperitif)

      3 750-ml. bottles chilled Prosecco

      Ice, preferably 1 large block

      2 sliced oranges, 2 sliced lemons, and ½ pt. raspberries, for garnish

      1. In a punch bowl, combine the Galliano and Aperol and refrigerate until chilled, about 4 hours.

      2. Gently stir in the Prosecco. Add the ice and garnish with the oranges, lemons, and raspberries. —WAYNE COLLINS

      Venetian Spritz

      TOTAL 5 MIN

      MAKES 1 DRINK

      Tender, sweet, and buttery, Italian Castelvetrano olives are an ideal garnish for this sweet-bitter aperitivo. Their gentle brininess pairs beautifully with the traditional orange-scented drink.

      1 oz. Aperol

      1 oz. Campari

      Ice

      2 oz. Prosecco

      2 oz. club soda

      Orange slice and Castelvetrano olive, for garnish

      Pour Aperol and Campari into an ice-filled wineglass. Top with Prosecco and club soda. Garnish with an orange slice and olive. —F&W

      Negroni and Tonic

      TOTAL 5 MIN

      MAKES 1 DRINK

      This twist on a gin and tonic gets a bitter kick from Campari and grapefruit peel.

      Ice

      1 oz. Jack Rudy Classic Tonic Syrup

      ½ oz. gin

      ½ oz. sweet vermouth

      ½ oz. Campari

      Soda water

      1 large strip of grapefruit zest, for garnish

      Fill a chilled collins glass with ice. Add tonic syrup, gin, vermouth, and Campari and stir well. Top with soda water, garnish with grapefruit zest, and serve. —Brooks Reitz

      Prosecco-Saba Cocktail

      TOTAL 2 MIN

      MAKES 1 DRINK

      This tart Italian cocktail—comprised of just two ingredients—can be mixed before serving or served as a layered drink for guests to stir themselves.

      1 tsp. saba (see Note)

      About 4 oz. Prosecco, chilled

      Pour the saba into a flute. Carefully add the Prosecco without disturbing the saba. Stir in the saba just before drinking. —F&W

      NOTE Saba, the Italian condiment made from reduced grape must, is available at specialty food stores and by mail order.

      Bruschetta with Peperonata

      TOTAL 30 MIN

      SERVES 6

      Chef Mario Batali tops crisp, garlic-rubbed bread with tender, sweet peppers enlivened with chiles and anchovy paste.

      2 Tbsp. extra-virgin olive oil, plus more for brushing

      ½ Spanish onion, thinly sliced

      2 small red bell peppers, cut into thin strips

      2 small yellow bell peppers, cut into thin strips

      2 serrano chiles, seeded and cut into thin strips

      2 tsp. anchovy paste

      Salt

      Freshly ground black pepper

      2 Tbsp. sherry vinegar

      1 tsp. finely chopped oregano

      6 ¾-in.-thick slices from a round rustic loaf

      1 garlic clove, peeled

      1. In a large skillet, heat 2 tablespoons olive oil until shimmering. Add onion, bell peppers, serranos, anchovy paste and a generous pinch each of salt and pepper. Cook over high heat, stirring occasionally, until vegetables start to soften and brown on the edges, about 4 minutes. Add vinegar and cook over moderate heat, stirring occasionally, until peppers are tender, 5 to 7 minutes. Stir in oregano and season peperonata with salt and pepper; keep warm.

      2. Preheat a grill pan. Brush bread slices on both sides with olive oil. Grill over moderately high heat, turning once, until lightly toasted, about 2 minutes. Transfer grilled bread to a plate and rub with garlic clove. Spoon peperonata on top and serve warm. —MARIO BATALI

      Crostini with Scamorza and Peperonata

      TOTAL 1 HR

      SERVES 6

      New York City chef Andrew Carmellini tops crusty grilled bread with a mildly spicy mix of peppers and scamorza, a cow’s milk cheese that resembles a dry mozzarella. He swears by dried Calabrian oregano pulled right off the stem as the perfect finish to the tasty crostini.

      ½ lb. mixed baby sweet peppers, stemmed and halved if small or quartered if large

      1 small red onion, sliced ¼ in. thick

      ¼ cup extra-virgin olive oil, plus more for brushing

      Kosher salt and pepper

      3 garlic cloves, thinly sliced

      ¼ cup chopped pickled hot peppers, such as peperoncini and banana, plus 2 Tbsp. brine from the jar

      ¼ cup finely chopped parsley

      1 Tbsp. finely chopped oregano

      6 1-in.-thick slices of Italian or ciabatta bread

      6 oz. scamorza cheese, cut into 6 slices

      1. Heat a grill pan. In a medium bowl, toss sweet peppers and sliced onion with 2 tablespoons of the olive oil and season with salt and pepper. In 2 batches, grill over moderate heat, turning occasionally, until lightly charred in spots, 8 to 10 minutes per batch. Return to the bowl. Keep grill pan on.

      2. In a small skillet, heat remaining 2 tablespoons of olive oil. Add garlic and cook over moderate heat, stirring, until softened but not browned, about 2 minutes. Scrape garlic and oil into the pepper mixture. Add pickled peppers and their brine and toss well. Stir in parsley and oregano and season peperonata with salt and pepper.

      3. Brush bread with olive oil and grill over moderately high heat, turning once, until lightly charred, about 2 minutes total. Transfer to a platter and top with scamorza. Pile peperonata on top and serve. —ANDREW CARMELLINI

      Pasta-and-Pesto Croquettes

      ACTIVE 1 HR

      TOTAL 5 HR

      MAKES 18 CROQUETTES

      At Pizzarium in Rome, chef Gabriele Bonci reimagines the classic fried risotto croquettes known as supplì. He swaps pasta and pesto for the usual rice and tomato sauce and fills the croquettes with

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