Truth be told, I have gotten a bit carried away over the years in making antipasti for dinner parties – at times, spending way more time on preparing the antipasti than the actual meal. I always worry there is not enough food for the guests (the apple does not fall far) so better to err on the side of caution. But recently, appetizer boards have become a ‘thing’ and they, very candidly, have revolutionized the way I serve antipasto for company.

Continue reading Making Epic Antipasto Boards at Our Italian Table.

Woohoo! After a long chilly winter, spring has finally sprung here on the East Coast. It has been a frosty end to the winter. I, for one, am ready to toss off those layers and head to the kitchen to make lighter, brighter meals. The earth is vibrating ready for new beginnings.

Until those fresh vegetables begin to spring forth from the garden, I at least can brighten up the day with a pea pesto made with frozen peas that can really help fill the gap.

Continue reading Bring on Spring with Pea Pesto! at Our Italian Table.

With Tuscany fresh in my mind, I knew the moment I woke up this morning what I was going to make for lunch today. One of my favorite restaurants in Montalcino is a rustic place called Grappolo Blu. Their simple Tuscan fare never disappoints and the owner, Luciano, never fails to recommend just the right wine to pair with your meal. Whenever I visit, the antipasti of choice for me is their plate of marinated anchovies drizzled with parsley pesto and served with a simple pile of chickpeas.

Continue reading Bringing Tuscany Home: Anchovies Marinated in Parsley Pesto and Chickpeas at Our Italian Table.

The magnificent blood orange  – a small burst of sunshine for a chilly winters day. Our little local farmer’s market has recently started carrying these beauties. The weatherman was forecasting rain for most of the day but lo and behold, it has been snowing all day – big, fat flakes piling up on around. This winter feels like it will never end! With our focus on Sicily for this month, these little rays of sunshine were the perfect pick me up for our gloomy moods.

Continue reading Grilled Provolone with Blood Orange Reduction (Provola alla Griglia con Riduzione dell’Arancia Rossa) at Our Italian Table.

Grilled fresh sardines. One of life’s simple delectable pleasures. I actually never tasted grilled sardines until I started traveling to Sicilia. We would spend afternoons at la spiaggia baking in the hot summer sun with all the Italians and when we had had enough, we would saunter up to the restaurant just alongside for vino and a bite to eat.  At first, I would turn up my nose with memories of those awfully salty canned things we had as children.

Continue reading Grilled Sardines with Salmoriglio Sauce (Sardine alle Griglia con Salsa al Salmoriglio) at Our Italian Table.

The house is decorated for Christmas and the presents are piling up!  Christmas carols have been blazing from the ipod all week and the holiday cheer has already begun to flow. I have been busily planning the menu for our Seven Fishes feast on Christmas eve as well as a few other meals for the houseful of company I am expecting in a few weeks. (I will post the 2012 menu for our Feast next week!) With no travel for work this week, I have been cooking up a storm and giving some of the recipes a dry run in advance of the holiday. 

Continue reading From My Little Test Kitchen: Fig Tart with Gorgonzola and Caramelized Onions at Our Italian Table.

“Vedure in Scapece” is a summer dish from Naples found in Italian delis all over America. It’s the go-to recipe in Italy for people who have loads of zucchini, eggplant, peppers and other vegetables in their summer garden. The funny thing is that it is usually translated as “marinated vegetables” but that’s not right. “Scapece” is an imported word from Spain where it’s spelled “escabeche,” probably from the time when Naples was a great trading port for the Mediterranean.

Continue reading Italian Pickled Vegetables (Verdure in Scapece) at Our Italian Table.

All Saints’ Newcomer Welcome
May 22, 2011
A few pictures and recipes

Thanks to everyone who attended and helped with the All Saints’ Newcomer Welcome this past Sunday. What a great time getting to meet so many people! And special thanks to Glynis Horton for arranging and those that helped. And as always, thanks to Steve for hosting and opening up the Rectory to everyone. And thanks to Colleen Dodson Baker for the photos.

Continue reading All Saints’ Newcomer Welcome Event – May 22, 2011 at Our Italian Table.

I had company arrive on short notice for dinner the other evening and had to scramble to finish up work, run to the market, get the house in order and food on the table.  So time to pull out my ‘go-to’ dishes that are simple yet elegant. One of these is my shrimp and cannellini bean antipasto….I love this dish. I serve it often for company and it always is a winner.  I typically serve with lightly toasted garlic-rubbed crostini and Prosecco. 

Continue reading Shrimp and Cannellini Bean Antipasto at Our Italian Table.

Simple pleasures.  I am always searching for easy antipasto for my dinner parties and this easy prosciutto-wrapped asparagus does the trick. Easy to prepare ahead of time and delicious to eat.  I happened to have some balsamic reduction  on hand which I drizzled across the top which balanced nicely with the saltiness of the prosciutto.   Enjoy….

Prosciutto-wrapped Asparagus with Balsamic Reduction

Ingredients:

 24 thin asparagus spears

2 ounces of goat cheese, softened

1 tablespoon chopped fresh basil

Salt

Freshly ground pepper

2 ounces thinly sliced prosciutto

2 cups balsamic vinegar

1/4 cup sliced almonds, toasted

Directions:

1. 

Continue reading Simple Pleasures: Prosciutto-wrapped Asparagus with Balsamic Reduction at Our Italian Table.