Peppers, Mozzarella & Prosciutto:
There are two methods one can use to prepare the peppers (note: these three ingrdients are not mixed together but placed separately on the same plate): Slower - place red or yellow (not green) sweet peppers under a broiler, rotating them so the skin chars. When blackened evenly, place them in a paper bag or newspaper and after 10 mins. peel and slice into strips adding oil, a touch of chopped garlic, parsley and capers, if desired.
Quicker - cut peppers into bite-size squares, put into teflon fry pan on medium heat, no oil, and cook until browned but still somewhat crisp. The peppers will throw off their own oil and the dish will be lighter as frying is avoided. Garnish as above.
The combination of peppers, mozzarella and prosciutto works well as either an antipasto or summertime main course. An equally good substitute for prosciutto is canned tuna, where I always drain the olive oil and add a drop of my own, plus chopped spring onion.

Ricotta Bruschetta:
To quality ricotta add diced tomatoes and chopped basil. Salt and pepper to taste. Toast or grill slices of a good Italian peasant bread, brush with olive oil and top with the spread. Place in center plate and surround with baby lettuce dressed with aceto balsamico and olive oil.

Ceci Bruschetta:
In this case I often cheat by using a good brand of cooked ceci beans. Drain water and put into blender with a bit of garlic, olive oil, fresh lemon juice, salt and pepper. After blended add a bit of chopped spring, or Bermuda onion, and parsley. Spread on toasted peasant bread. Center in plate and surround with chopped radicchio lettuce dressed with aceto balsamic and olive oil.
Option: teaspoon of Tahini (sesame oil) could be added to ceci blend.

Fennel Salad:
Combine thinly sliced fennel, chopped parsley, sliced spring onions and bite-sized pieces of quality oranges. Mix with a red wine vinegar (you can be generous as the sweet and sour contrast works well) and oil dressing, salt and pepper. Option: pinoli.

Taleggio, Pere e Noci (Taleggio Cheese, Pears and Walnuts):
On a bed of baby lettuce, place peeled, sliced pears, small pieces of Taleggio cheese and freshly shelled walnuts. Mix a dressing of red wine vinegar and/or aceto balsamico, olive oil, salt and pepper, and whisk together with a fork until a creamy mixture is achieved. Dribble on top just before serving.

Insalata di Pescatrice (Monkfish salad):
Often referred to as the poor man’s lobster, monkfish is one of my favorites. I love it in many versions, and this is one that has been very popular at our table.
The fish can be either steamed or sautéed in a teflon fry pan with no oil. This latter method is similar to steaming, because the fish will throw off water and cook in its own broth. Cooking is done when fish breaks off center bone with a fork but is still moist.
De-bone, remove any little pieces of skin and break up into small chunks.
For dressing, mix olive oil, salt, white pepper, fresh lemon juice and finely chopped parsley (approximately one lemon and a ¼ cup of finely chopped parsley for four people). Whisk this mixture with a fork until creamy (add more oil if this thickness isn’t achieved). Place the fish on a bed of baby lettuce, sprinkle with chopped tomatoes and dribble dressing on top. Note: avoid adding too much dressing as the fish should not be overpowered by it.

Antipasti & Salads :: Pasta, Soup, Pizza :: Meat and Fish :: Dessert