Make A Perfect Antipasti Platter

It's easy to make a lovely antipasti platter!
It’s easy to make a lovely antipasti platter!

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.

Be sure to subscribe so you don’t miss my upcoming porchetta episode. A real farm to table story about a sow from Chico and the beautiful spit-roasted porchetta devoured by a crowd on Russian Hill. Here’s a peek at the porchetta party.

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.

Buon appetito!

Marinated Roasted Peppers
 
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Roasted peppers flavored with extra virgin olive oil, garlic and oregano
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 6-8
Ingredients
  • 2-3 red or yellow bell peppers (don't use green)
  • ¼ cup extra virgin olive oil
  • 1 or 2 garlic cloves, thinly sliced or chopped
  • 1 teaspoon dried oregano
  • sea salt to taste
Instructions
  1. Roast the peppers right on the burner. Turn so that the skin is blackened all over.
  2. Put the blackened peppers in a covered bowl or paper bag to let them steam a bit.
  3. When the peppers are cool enough to handle cut the pepper in half and remove the seeds and membranes, turn over and scrape off the blackened skin.
  4. Cut into 2-inch strips.
  5. Put the roasted peppers in a bowl. Add the olive oil, garlic and oregano and mix well.
  6. Let the peppers sit in the marinade for at least 30 minutes.
  7. Serve at room temperature.

[amd-recipeseo-recipe:123]

 

Hamburgers with Cheese In & Out

Burger stuffed with mozzarella & topped with fontina
Burger stuffed with mozzarella & topped with fontina

Here’s a twist to your standard hamburger. Since it’s reported that Americans eat 3 hamburgers a week I thought you’d want to customize one.

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.

Buon appetito!

Hamburgers with Cheese Inside and Out
 
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Fresh ground beef hamburger flavored with Worcestershire sauce and minced garlic stuffed with mozzarella and topped with fontina.
Author:
Recipe type: Entree
Cuisine: Italian-American
Serves: 4
Ingredients
  • 1 pound freshly ground beef
  • 1 clove minced garlic
  • 1 tablespoon chopped Italian flat parsley
  • 1 tablespoon Worcestershire sauce
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • cubed fresh mozzarella for stuffing the burger
  • sliced Italian fontina
  • 1 onion, cut in fat slices
  • 1 heirloom tomato, cut in fat slices
Instructions
  1. Heat your grill or cast iron pan for at least ten minutes over high heat.
  2. Put the ground beef in a bowl. Add the garlic, Worcestershire sauce, parsley, sea salt and black pepper and mix well.
  3. Divide the beef in to 4 and loosely roll each into a ball. Make an indentation with your finger and put a small mozzarella cube or two in the dent and cover it over with the ground beef.
  4. Loosely form the hamburger.
  5. When the grill is hot brush the hamburger with olive oil and cook to your desired doneness.
  6. At the same time brush a fat slice of onion with olive oil and cook it along side the burger.
  7. Put the burger on a round roll or bun, top with the grilled onions and tomato slice lightly sprinkled with sea salt and olive oil.
  8. Serve immediately.