appetizer Archives - Very EATalian

Soft Focaccia with Radicchio, Speck, and Burrata

December 2, 2019 By very EATalian 2 Comments

My mom is the “focaccia master” of the family. She has fiddled with several recipes over the years, and we were always more than happy to be on the receiving end of her baking experiments. Her standard way to receive guests is serving small squares of warm soft focaccia right next to a very large plate of freshly sliced prosciutto from San Daniele. HEAVEN.

She usually doesn’t go beyond adding a few olives or a few sprigs of rosemary on top. As simple and inviting as it is, I really wanted to try and take her focaccia to another level…And I think I did!

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Sicilian Caponata: a sweet-and-sour summertime classic!

July 29, 2016 By very EATalian 4 Comments

If you’re tired of serving the same ol’ potato salad at your summer barbeques or picnics, I’d like to suggest an excellent alternative which also happens to make GREAT leftovers: caponata, i.e. a lovely summer vegetable dish, combining wonderful Sicilian sweet-and-sour flavors.

In this recipe, eggplants are the stars of the show: they are cut in pieces, fried (or sauteed) and then cooked briefly together with a softened ensemble of onions, celery, fresh tomatoes, capers, olives, and raisins. The most important additions are a generous splash of good vinegar and a couple tablespoons of sugar — both enhancing the sweet and sour taste for which caponata is known (in Italian, we call it agrodolce). A sprinkle of chopped almonds or pine nuts add a nice bit of crunchiness to the dish. Needless to say, all ingredients must be fresh and of the best quality you can find.

In order for the eggplant pieces to retain their shape, you must salt them and leave them in a colander to drain for about 30 minutes; salt draws the bitterness and the excess liquid out of the eggplant, preserving some of its firmness during cooking….

Acacia Flower Fritters

May 11, 2016 By very EATalian 1 Comment

It’s almost time to go back Stateside…and finally be with my husband again! I can’t believe I’ve been in Italy for almost a year.

As I’m trying to wrap things up at work and I’m starting to get ready to move across the ocean again, I find myself dragging at the idea of doing things that keep me away from the people and the places I love and I’ll dearly miss one month from now.

One of the things I am trying to avoid these days is spending time in front of my computer. Up until not too long ago, the thought of not posting regularly on this blog would make me feel restless and inadequate. These days I’m “more” okay with leaving the blog hanging to give priority to other things that may seem trivial to most people, but that are SO important to me. I’m talking about simple things such as building train tracks with my almost-3-year-old nephew, paying a visit to a friend I haven’t seen in forever, having a cup of tea with my aunt, helping my mom plant flowers in her beautiful garden, or simply going for a long walk with my cousin in the country roads near my house.

Speaking of which, mid-spring is one of the times I enjoy the most here in Italy. It’s not too cold and not too hot, and walking in the countryside is so beautiful. The flowers of Acacia trees are in bloom now and their sweet scent attracts gazillions of bees. I love the fact that this plant not only gives us, through the precious work of bees, a delicate, clear, and floral honey, but also gives us flowers that can easily be fried and turned into delicious savory appetizers or sweet treats….

Marinated Fresh Anchovies Crostini

July 9, 2015 By very EATalian

If the speed rate at which something disappears from the table is a good indication of “deliciousness”, then these crostini beat any other antipasto we have at our big family dinners; people DO fight over them. In Italian, they’re called Crostini con Alici Fresche Marinate and they’re, quite simply, toasted bread with marinated fresh anchovies on top.

If you’re thinking of the taste of canned anchovies, please erase the thought and rewind. These anchovies taste fresh, meaty and with a nice tartness. This recipe requires a bit of patience but it’s totally worth trying it: after cleaning the fish, you marinate it in vinegar for 4 hours and then you simply dress it with extra-virgin olive oil, garlic, parsley, and lemon juice. Next step: lay a couple of marinated fillets on a slice of crispy toasted bread…et voilà: you’ve got a nice appetizer that bursts with flavor.

It’s hard to believe such a small fish is packed with so much flavor and nutrients! We’re big fans of pesce azzurro (anchovies, sardines, mackerel, herring, etc.) around here. It’s cheap(er), rich in healthy unsaturated fats, and super tasty! Love, love, love it.

Tasty Marinated Fresh Anchovies Crostini

Prep time

5 hours

Total time

5 hours

Serves: 8-10

Ingredients

1 pound fresh anchovies
2 cups (or more) of apple cider vinegar
1 lemon, juiced
¼ cup of parsley, finely chopped
2 garlic cloves, finely chopped
sea salt
2 cups (or more) of extra-virgin olive oil
bread, sliced and toasted

Instructions

How to clean anchovies: Hold the fish with one hand. With the other hand, pinch right below the head, snap it and pull most of the innards. Slit the belly with your finger and remove the remaining innards. Rinse the fish under cold water. Flatten the fish and remove the spine with the tail. Repeat for the rest of the anchovies.
Place clean fillets in a flat bottom bowl and add enough vinegar to cover them. Cover dish with plastic film and refrigerate for at least 4 hours.
Rinse each fillet with a bit of vinegar to wash away any residue. (Anchovies will be soft and breakable--use extra caution during this step!). Place each rinsed anchovy side by side in another flat bottom bowl or deep dish. Once you formed the first layer, sprinkle some lemon juice, minced garlic, salt, and vinegar on top . Proceed with the next layers and repeat the same steps.
Cover anchovies with extra-virgin olive oil.
Slice bread and toast it on a pan. Lay anchovies on top of toasted bread and serve.