An antipasti platter is your culinary canvas. Lay out a couple of your favorite Italian cheeses and salumi (cured meats) that pair well together. Add some veggies for color. Olives maybe? And what about some taralli scattered all around?
A feast for the eyes but more importantly an icebreaker for those around your table. A little prosecco doesn’t hurt to get the conversations flowing. Let their eyes feast on your canvas for a short while.
It’s a set-up. The antipasti course is an important beginning to a leisurely 4-course Italian meal. Wake up the taste buds with a little something. A variety of tastes preview what’s to follow.
The one I made is a classic from my days in Jersey. Some variation of that platter started every holiday meal.
No time? Get everything you need at an Italian deli or well-stocked market. Then you just have to paint your canvas.
But if you want to add something homemade, make my quick olives marinated with orange, oregano and chili flakes. My roasted peppers are always a favorite. Invest a little more time and make my homemade giardiniera, still crunchy pickled vegetables.
Warning! Don’t fill up on the antipasti. You got a soup, pasta or risotto coming followed by the main course and dessert. Depending on who’s at my table sometimes I make individual plates for everybody so nobody eats too much right away.
Mix in some chopped garlic, parsley and Worcestershire sauce to perk up the beef.
I stuff mine with fresh mozzarella and add nutty and creamy Italian fontina on top for more flavor punch.
The burger is fine with or without a cheese stuffing or with no cheese at all. Your choice.
With all the scares about contaminated ground beef sold on the grid the best hamburger you eat may be the one made at home with ground beef or chuck you grind yourself from your trusted local butcher.
With the start of the summer you can cook the hamburger on your outdoor grill or in a stove-top cast iron grill pan. Some chefs think it’s best to cook hamburgers in a flat-bottomed cast iron pan so it cooks evenly and the juices stay inside.
If you’re making hamburgers at home make sure you have a good sturdy bun. I’m using a pain de mie from my favorite Bay Area bakery Acme Bread. It has a sturdy soft crust and a slightly sweet small crumb inside, a perfect hamburger bun.
Add your favorite condiments. For me, no mayo, ketchup or mustard. I prefer a grilled onion and a slice of heirloom tomato on my burger.
The toasted bun is just right for the juicy, tender burger pumped up by garlic and Worcester. The mild mozzarella oozes from the center complemented by the melted nutty fontina on top. The sweet grilled onion and summer tomato finishes the package in style.