SIMPLE ITALIAN snacks MORE RECIPES FROM AMERICA’S FAVORITE PANINI BAR jason denton and kathryn kellinger photography by michael piazza To my amazing wife, Jennifer, and my two little dudes, Jack and Finn, I love you —Jason Denton For Kay and George and all that took place in the kitchen —Kathryn Kellinger contents i ntroduction | 1 aperitivo—drin ks with frien ds ba ck ya rd bo cce to u rn a m en t new yea r’s da y 90 14 lu n ch by th e po o l fires ide s n a cks 104 28 10 ski s n a cks 42 pro secco pa rty 11 i n fa migl ia —din n er at h ome 52 m eren d e— la te-a ftern o o n lu n ch 130 120 autos tra da —picn ic lun ch 66 12 13 pizza 78 w o rld cu p fin a l a n tipa sti 142 156 a ck n o w led g m en ts | 175 in d ex | 177 About the Authors Other Books by Jason Denton and Kathryn Kellinger Credits Cover Copyright About the Publisher introduction Breakfast, lunch, and dinner all have their merits—books have been written, families raised, and important business conducted over all of these meals But for my family and me, most of our meals are built from snacks; delicious ingredients arranged into an assortment of small plates Lively, fun, and sophisticated, these snacks are born from the union of the Italian tradition of antipasti and the modern American lifestyle The pace at the table is leisurely, and the time spent in the kitchen is just as relaxed Small plates, bar snacks, antipasti, and tapas—these are familiar terms to most of the American restaurant-going public Social and stylish, this type of cuisine is the basis for my weekends with friends and family, midweek nights at home with the neighbors, or just the kids on a Sunday morning Like everybody else, I don’t have the time to make elaborate meals—I save that for holidays But we a lot of entertaining all year long, and this is the food that makes it possible Beside the ease of advance preparation, the prolonged nibbling of snacks and small plates is conducive to extended conversation and elongated lounging— both of which should be national pastimes introduction | The Italian custom of antipasti has gained popularity in restaurants recently (even though it existed in medieval times) with broad tables of small plates to entice the guests as they enter, offering something to nibble on while considering the rest of the meal The food I serve at my restaurants—’ino, Lupa, ’inotecca, and Bar Milano—is made and served in the tradition of Italian conviviality The dishes in this book have been road tested—these are the ones my friends love and look for when they arrive for a summer weekend or an afternoon of football The chapters in this book are based on occasions: time spent with friends and family and what you might serve them Each chapter lists a selection of items that are especially suited to, say, having friends over, casual picnics, or serving a sit-down dinner Seasons come into play mostly in spirit, but occasionally the fleeting availability of an ingredient like figs or corn dictates a snack that celebrates the season Panini, tramezzini, and bruschetta continue to be major players in our home entertaining In Simple Italian Sandwiches I highlighted many of the classic combinations—the iconic sandwiches of Italy I’ve added more here, but I’ve focused on regional combinations such as a panini of speck, cabbage, and poppy seeds (page 138), flavors that you might find in the northern Alpine region of Italy Or I have featured what I consider an Italian approach to worldwide ingredients, like the Tramezzini of Duck Confit Salad with Pickled Squash Mayonnaise (page 100) This type of snacking continues to be inspiring—the combination of simplicity and endless possibilities is what Simple Italian Snacks hopes to embody Use the occasions as a starting point, and then compose your menus based on your own style and preferences What all of these snacks share | simple italian snacks acknowledgments My most sincere thanks to all the great people I work with at ’ino, ’inotecca, Lupa, and Bar Milano, who allow me to step away and work on projects like this (and pick up my kids from school) Micah Shapiro, who’s taken care of ’ino like it was his own; Mark Cantu and Liz Carr, who’ve helped keep Lupa the vital and vibrant place that it is; and Ethan Richardson, who somehow manages to get it all done all the time And a special thanks to Steve Conaughton for his inherent dedication and integrity I’d also like to thank the team of people who helped put this book together: my collaborators and friends, coauthor Kathryn Kellinger and photographer Mike Piazza; the always supportive Vicky Bijur and Ed Levine; and, of course, Peggy Hageman and David Sweeney for having faith in another one Thanks to all —Jason Denton Cheers to Peggy Hageman at HarperCollins for keeping us on track and almost on time—her willingness to step into various roles (including hand model and recipe taster) has made our job easier and even more fun Peggy, along with David Sweeney, has been a delight to work with and we’ve enjoyed every minute of it Hats off to Vicky Bijur, agent extraordinaire, for all her attention and encouragement and insight A shout-out to Michael Piazza for his talent, generosity, and, dare I say it, flexibility Thank you for never saying no to yet another drive south on the Mass Pike A double high five to my coauthor and captain of this ship, Jason Denton: As always, your energy and zeal are contagious, your knowledge is inspiring, and your impromptu dinners are awesome I am indeed lucky to work alongside you on this and other important pursuits like badminton and tie-dye I’m thrilled to count you and Jennifer among my nearest and dearest, as it makes the big city feel like the best version of a small town And finally, a little kiss for Lee Hanson Thanks for absolutely everything —Kathryn Kellinger 176 | acknowledgments index A Aceto Balsamico, about, 36 Affogato (Ice Cream and Espresso), 26 Almond(s) Cake, Easy, 77 -Herb Pesto, 164 Orange Biscotti, 13 Toasted, Celery, and Arugula, Bruschetta of, 74 Torta Caprese, 65 Amaro, about, 70 Anchovy(ies) Bruschetta alla Romana, 124 Dressing, Hard-Boiled Eggs with, 167 Dressing, Warm Shaved Asparagus Salad with, 132 Ricotta, and Cherry Tomato, Bruschetta of, 25 Antipasti Balsamic-Glazed Cipolline, 169 Hard-Boiled Eggs with Anchovy Dressing, 167 Orange-Scented Olives, 158 Panini of Buffalo Mozzarella and AlmondHerb Pesto, 164–65 Roasted Beet Green Gratin, 170 Rosemary Pine Nut Shortbreads, 172 Salad of Endive, Currants, and Saba, 168 Suppli (Rice Balls), 160–63 Aperitivo—Drinks with Friends Almond Orange Biscotti, 13 Bruschetta of Herbed Ricotta and Black Pepper, 12 Bruschetta of White Beans with Egg Yolk Vinaigrette and Tomato, ’Ino Mayonnaise, Lemon Mayonnaise, Milano Mixer, 12 Shallow-Fried Brussels Sprouts, Taleggio, Apple, and Pistachio Panini, 10 Tramezzini of Egg with Italian Tuna, Truffled Mayonnaise, Apple(s) Conserva, Cheese Plate with, 50 Taleggio, and Pistachio Panini, 10 Artichoke Hearts, Shallow-Fried, with Lemon Mayonnaise, 54–55 Arugula Black Olive, and Prosciutto Pizza, 85 Celery, and Toasted Almonds, Bruschetta of, 74 and Pine Nuts, Jerusalem Artichokes with, 95 Prosciutto, and Peaches, Salad of, with Pickled Red Onions, 141 Radicchio, Currants, and Crotonese, Bresaola with, 32 Red Beet Salad with Pistachios, 31 Asparagus, Warm Shaved, Salad with Anchovy Dressing, 132 Autostrada—Picnic Lunch Bruschetta of Celery, Arugula, and Toasted Almonds, 74 Bruschetta of Summer Squash with Red Pepper and Mint, 71 Cherry Tomatoes and Buffalo Mozzarella Salad, 75 Easy Almond Cake, 77 Potatoes with ’Ino Pesto and Green Beans, 69–70 Sliced Flank Steak Panini, 73 Two-Bean Salad, 76 B Backyard Bocce Tournament Chickpea and Black Olive Bruschetta, 94 Fig-Stuffed Lamb Chops, 96 Jerusalem Artichokes with Arugula and Pine Nuts, 95 Panini of Italian Tuna with Raw Fennel and Pickled Red Onions, 98–99 Radishes with Butter and Salt, 92 Sicilia Sunrise, 94 Tramezzini of Duck Confit Salad with Pickled Squash Mayonnaise, 100–103 Basil Cherry Tomatoes and Buffalo Mozzarella Salad, 75 ’Ino Pesto, 69–70 Pizza Margherita, 82 Bean(s) Chickpea and Black Olive Bruschetta, 94 Fava, Bruschetta, 114 Green, and ’Ino Pesto, Potatoes with, 69–70 Lentil Bruschetta with Fried Egg, 17 Two- , Salad, 76 White, Bruschetta of, with Egg Yolk Vinaigrette and Tomato, Beef Bresaola with Radicchio, Arugula, Currants, and Crotonese, 32 178 | index Sliced Flank Steak Panini, 73 Spiedini of Meatballs, Onion, and Sage, 40 Steak Spiedini with Cherry Tomatoes and ’Ino Pesto, 22 Beer, Italian, serving with pizza, 85 Beet, Red, Salad with Pistachios, 31 Beet Green, Roasted, Gratin, 170 Biscotti, Almond Orange, 13 Bloody Branca, 24 Bresaola with Radicchio, Arugula, Currants, and Crotonese, 32 Bruschetta alla Romana, 124 Cabbage and Pancetta, 39 of Celery, Arugula, and Toasted Almonds, 74 Chickpea and Black Olive, 94 Fava Bean, 114 of Herbed Ricotta and Black Pepper, 12 Lentil, with Fried Egg, 17 of Pickled Red Peppers with Pecorino Pepato, 150–51 Portobello and Pancetta, 45 of Ricotta, Anchovy, and Cherry Tomato, 25 of Summer Squash with Red Pepper and Mint, 71 Sweet Corn, 110 Sweet Pea, with Mint and Pecorino, 127 of White Beans with Egg Yolk Vinaigrette and Tomato, of Wilted Bitter Greens and Ricotta Salata, 37 Brussels Sprouts, Shallow-Fried, C Cabbage and Pancetta Bruschetta, 39 Speck, and Poppy-Seed Panini, 138 Cakes Easy Almond, 77 Torta Caprese, 65 Caper Mayonnaise, 149 Capers, Egg Yolk Pancake with, 44 Cheese See also Mozzarella; ParmigianoReggiano; Ricotta Black Olive and Cucumber Tramezzini, 109 Bresaola with Radicchio, Arugula, Currants, and Crotonese, 32 Bruschetta of Pickled Red Peppers with Pecorino Pepato, 150–51 Fava Bean Bruschetta, 114 Grilled Polenta with Braised Radicchio and Gorgonzola Dolce, 33 Italian fontina, about, 57 Montasio Frico, 144 Panini of Grilled Portobellos, Truffled Mayonnaise, and Fontina, 57 Panini of Oven-Roasted Turkey with Red Pepper Relish and Grana Padano, 152–53 Peach, Mascarpone, and Honey Pizza, 88 Penne, Peas, and Pecorino Frittata, 38 Plate with Apple Conserva, 50 Salad of Endive, Currants, and Saba, 168 Sliced Flank Steak Panini, 73 Speck, Cabbage, and Poppy-Seed Panini, 138 Suppli (Rice Balls), 160–63 Sweet Fennel Sausage Panini, 23 Taleggio, Apple, and Pistachio Panini, 10 Tramezzini of Lemon Mascarpone, Salmon, and Pickled Onion, 128 Chocolate Espresso Fondue, 51 Torta Caprese, 65 Cider, Apician Spiced, 47 Clams buying and storing, 147 Vongole, 145 Coffee See Espresso Cookies Almond Orange Biscotti, 13 Rosemary Pine Nut Shortbreads, 172 Corn, Sweet, Bruschetta, 110 Crabs, Soft-Shell, Shallow-Fried, with Caper Mayonnaise and Citrus Salad, 148–49 Croutons, Milk-Soaked, 59 Cucumber and Black Olive Tramezzini, 109 Currants Endive, and Saba, Salad of, 168 Radicchio, Arugula, and Crotonese, Bresaola with, 32 Warm Salad of Butternut Squash, 18 zante, about, 18 D Dips and spreads See also Mayonnaise Almond-Herb Pesto, 164 Chocolate Espresso Fondue, 51 Fennel Mustard, 24 ’Ino Pesto, 69–70 Red Pepper Relish, 152 Drinks Affogato (Ice Cream and Espresso), 26 Apician Spiced Cider, 47 Blood Orange Bellini, 128 Bloody Branca, 24 Milano Mixer, 12 Prosecco Cocktail, 122 Sicilia Sunrise, 94 Duck Confit Salad, Tramezzini of, with Pickled Squash Mayonnaise, 100–103 E Egg(s) Baked in Tomato Sauce, 19–21 Bruschetta alla Romana, 124 Fried, Lentil Bruschetta with, 17 Frittata of Summer Squash and Prosciutto Cotto, 112 Hard-Boiled, Hard-Boiled, with Anchovy Dressing, 167 Penne, Peas, and Pecorino Frittata, 38 Tramezzini of, with Italian Tuna, Yolk Pancake with Capers, 44 Yolk Vinaigrette and Tomato, Bruschetta of White Beans with, Endive, Currants, and Saba, Salad of, 168 Escarole Warm Salad of Butternut Squash, 18 Wilted, with Milk-Soaked Croutons, 59 index | 179 Espresso and Ice Cream (Affogato), 26 Espresso Chocolate Fondue, 51 F Farro Salad, Winter, 63–64 Fennel Mustard, 24 and Pork, Spiedini of, 49 Raw, and Pickled Red Onions, Panini of Italian Tuna with, 98–99 Fig Paste and Prosciutto, Grissini with, 122 Fig-Stuffed Lamb Chops, 96 Fireside Snacks Bresaola with Radicchio, Arugula, Currants, and Crotonese, 32 Bruschetta of Wilted Bitter Greens and Ricotta Salata, 37 Cabbage and Pancetta Bruschetta, 39 Grilled Polenta with Braised Radicchio and Gorgonzola Dolce, 33 Penne, Peas, and Pecorino Frittata, 38 Red Beet Salad with Pistachios, 31 Spiedini of Meatballs, Onion, and Sage, 40 Fondue, Chocolate Espresso, 51 Frittata, Penne, Peas, and Pecorino, 38 Frittata of Summer Squash and Prosciutto Cotto, 112 G Garlic, Roasted, Veal Involtini with, 60 Garlic, Wine-Roasted, 64 Greens See also Arugula; Radicchio Roasted Beet Green Gratin, 170 Salad of Endive, Currants, and Saba, 168 Warm Salad of Butternut Squash, 18 Wilted Bitter, and Ricotta Salata, Bruschetta of, 37 Wilted Escarole with Milk-Soaked Croutons, 59 Grissini with Fig Paste and Prosciutto, 122 I Ice Cream, Vanilla, with Limoncello, 140 Ice Cream and Espresso (Affogato), 26 180 | index In Famiglia—Dinner at Home Chilled Tomato Water with Warm Mozzarella Croutons, 56 Panini of Grilled Portobellos, Truffled Mayonnaise, and Fontina, 57 Shallow-Fried Artichoke Hearts with Lemon Mayonnaise, 54–55 Torta Caprese, 65 Veal Involtini with Roasted Garlic, 60 Wilted Escarole with Milk-Soaked Croutons, 59 Winter Farro Salad, 63–64 ’Ino Mayonnaise, ’Ino Pesto, 69–70 J Jerusalem Artichokes with Arugula and Pine Nuts, 95 L Lamb Chops, Fig-Stuffed, 96 Lemon Mayonnaise, Lentil Bruschetta with Fried Egg, 17 Limoncello, Vanilla Ice Cream with, 140 Lunch by the Pool Black Olive and Cucumber Tramezzini, 109 Fava Bean Bruschetta, 114 Frittata of Summer Squash and Prosciutto Cotto, 112 Prosciutto and Melon with Spiced Olive Oil, 107–8 Shrimp Panini with Pickled Red Peppers and Lemon Mayonnaise, 113 Stuffed Fried Zucchini Flowers, 117–19 Sweet Corn Bruschetta, 110 M Mayonnaise Caper, 149 ’Ino, Lemon, Pickled Squash, 102–3 Truffled, Tuna, 139 Meatballs, Onion, and Sage, Spiedini of, 40 Melon and Prosciutto with Spiced Olive Oil, 107–8 Merende—Late-Afternoon Lunch Agrodolce Shrimp and Peppers, 137 Radicchio and Cremini Salad, 134 Salad of Arugula, Prosciutto, and Peaches with Pickled Red Onions, 141 Speck, Cabbage, and Poppy-Seed Panini, 138 Tramezzini of Veal Tonnato and Arugula, 139–40 Vanilla Ice Cream with Limoncello, 140 Warm Shaved Asparagus Salad with Anchovy Dressing, 132 Milano Mixer, 12 Montasio Frico, 144 Mozzarella Black Olive, Prosciutto, and Arugula Pizza, 85 Bruschetta alla Romana, 124 Buffalo, and Almond-Herb Pesto, Panini of, 164–65 Buffalo, and Cherry Tomatoes Salad, 75 Croutons, Warm, Chilled Tomato Water with, 56 Fresh, and Pickled Red Peppers with Arugula, Cold Panini with, 155 Pizza Margherita, 82 Pork Sausage Spiedini with Bocconcini and Cherry Tomatoes, 123 Smoked, Radicchio, and Balsamico, Panini of, 46 Spiedini of Prosciutto-Wrapped Bocconcini with Red Peppers, 126 Winter Farro Salad, 63–64 Mushrooms Panini of Grilled Portobellos, Truffled Mayonnaise, and Fontina, 57 Portobello and Pancetta Bruschetta, 45 Radicchio and Cremini Salad, 134 Mustard, Fennel, 24 N New Year’s Day Affogato (Ice Cream and Espresso), 26 Bloody Branca, 24 Bruschetta of Ricotta, Anchovy, and Cherry Tomato, 25 Eggs Baked in Tomato Sauce, 19–21 Lentil Bruschetta with Fried Egg, 17 Steak Spiedini with Cherry Tomatoes and ’Ino Pesto, 22 Sweet Fennel Sausage Panini, 23 Warm Salad of Butternut Squash, 18 Nut(s) See also Almond(s) Pine, and Arugula, Jerusalem Artichokes with, 95 Pine, Rosemary Shortbreads, 172 Red Beet Salad with Pistachios, 31 Taleggio, Apple, and Pistachio Panini, 10 O Olive(s) Black, and Chickpea Bruschetta, 94 Black, and Cucumber Tramezzini, 109 Black, Prosciutto, and Arugula Pizza, 85 Orange-Scented, 158 Onions Balsamic-Glazed Cipolline, 169 Red, Pickled, 99 Orange(s) Blood, Bellini, 128 Blood, Syrup, 12 Milano Mixer, 12 Red Beet Salad with Pistachios, 31 -Scented Olives, 158 P Pancake, Egg Yolk, with Capers, 44 Pancetta Cabbage and Bacon Bruschetta, 39 and Portobello Bruschetta, 45 Panini of Buffalo Mozzarella and Almond-Herb Pesto, 164–65 index | 181 Panini (continued ) Cold, of Fresh Mozzarella and Pickled Red Peppers with Arugula, 155 of Grilled Portobellos, Truffled Mayonnaise, and Fontina, 57 of Italian Tuna with Raw Fennel and Pickled Red Onions, 98–99 of Oven-Roasted Turkey with Red Pepper Relish and Grana Padano, 152–53 Shrimp, with Pickled Red Peppers and Lemon Mayonnaise, 113 Sliced Flank Steak, 73 of Smoked Mozzarella, Radicchio, and Balsamico, 46 Speck, Cabbage, and Poppy-Seed, 138 Sweet Fennel Sausage, 23 Taleggio, Apple, and Pistachio, 10 Parmigiano-Reggiano Basic Risotto, 161–63 Cheese Plate with Apple Conserva, 50 Roasted Beet Green Gratin, 170 Pasta Frittata of Summer Squash and Prosciutto Cotto, 112 Penne, Peas, and Pecorino Frittata, 38 Peach(es) Arugula, and Prosciutto, Salad of, with Pickled Red Onions, 141 Mascarpone, and Honey Pizza, 88 Pea(s) Penne, and Pecorino Frittata, 38 Sweet, Bruschetta with Mint and Pecorino, 127 Pepper(s) Red, Pickled, 151 Red, Pickled and Fresh Mozzarella with Arugula, Cold Panini with, 155 Red, Relish, 152 Red, Spiedini of Prosciutto-Wrapped Bocconcini with Red Peppers, 126 and Shrimp, Agrodolce, 137 Pesto, Almond-Herb, 164 Pesto, ’Ino, 69–70 182 | index Pine Nut(s) and Arugula, Jerusalem Artichokes with, 95 Rosemary Shortbreads, 172 Pistachio(s) Red Beet Salad with, 31 Taleggio, and Apple Panini, 10 Pizza Black Olive, Prosciutto, and Arugula, 85 Dough, Basic, 80–81 grilling, 83 with Heirloom Tomatoes, Swanky ExtraVirgin Olive Oil, and the Fanciest of Salts, 86 Margherita, 82 Peach, Mascarpone, and Honey, 88 Red Sauce, Simple, 82–83 serving Italian beer with, 85 Squash Blossom and Ricotta Fresca, 84 Polenta, Firm, 35–36 Polenta, Grilled, with Braised Radicchio and Gorgonzola Dolce, 33 Pomegranates removing seeds from, 64 Winter Farro Salad, 63–64 Pork See also Pancetta; Prosciutto and Fennel, Spiedini of, 49 Sausage Spiedini with Bocconcini and Cherry Tomatoes, 123 Speck, Cabbage, and Poppy-Seed Panini, 138 Spiedini of Meatballs, Onion, and Sage, 40 Sweet Fennel Sausage Panini, 23 Potatoes with ’Ino Pesto and Green Beans, 69–70 Prosciutto Arugula, and Peaches, Salad of, with Pickled Red Onions, 141 Black Olive, and Arugula Pizza, 85 Cotto and Summer Squash, Frittata of, 112 and Fig Paste, Grissini with, 122 and Melon with Spiced Olive Oil, 107–8 -Wrapped Bocconcini with Red Peppers, Spiedini of, 126 Prosecco Party Blood Orange Bellini, 128 Bruschetta alla Romana, 124 Grissini with Fig Paste and Prosciutto, 122 Pork Sausage Spiedini with Bocconcini and Cherry Tomatoes, 123 Prosecco Cocktail, 122 Spiedini of Prosciutto-Wrapped Bocconcini with Red Peppers, 126 Sweet Pea Bruschetta with Mint and Pecorino, 127 Tramezzini of Lemon Mascarpone, Salmon, and Pickled Onion, 128 R Radicchio Arugula, Currants, and Crotonese, Bresaola with, 32 Braised, and Gorgonzola Dolce, Grilled Polenta with, 33 and Cremini Salad, 134 Smoked Mozzarella, and Balsamico, Panini of, 46 Spiedini of Pork and Fennel, 49 Radishes with Butter and Salt, 92 Relish, Red Pepper, 152 Rice Balls (Suppli), 160–63 Basic Risotto, 161–63 Ricotta Anchovy, and Cherry Tomato, Bruschetta of, 25 Bruschetta of Summer Squash with Red Pepper and Mint, 71 Cheese Plate with Apple Conserva, 50 Chickpea and Black Olive Bruschetta, 94 Fresca and Squash Blossom Pizza, 84 Herbed, and Black Pepper, Bruschetta of, 12 Roasted Beet Green Gratin, 170 Salata and Wilted Bitter Greens, Bruschetta of, 37 Stuffed Fried Zucchini Flowers, 117–19 Risotto, Basic, 161–63 Rosemary Pine Nut Shortbreads, 172 S Salad of Arugula, Prosciutto, and Peaches with Pickled Red Onions, 141 Cherry Tomatoes and Buffalo Mozzarella, 75 of Endive, Currants, and Saba, 168 Radicchio and Cremini, 134 Red Beet, with Pistachios, 31 Two-Bean, 76 Warm, of Butternut Squash, 18 Warm Shaved Asparagus, with Anchovy Dressing, 132 Winter Farro, 63–64 Salmon, Lemon Mascarpone, and Pickled Onion, Tramezzini of, 128 Salt, sea, about, 86 Sandwiches See Panini; Tramezzini Sausage Pork, Spiedini with Bocconcini and Cherry Tomatoes, 123 Sweet Fennel, Panini, 23 Seafood See also Anchovy(ies); Tuna Agrodolce Shrimp and Peppers, 137 clams, buying and storing, 147 Shallow-Fried Soft-Shell Crabs with Caper Mayonnaise and Citrus Salad, 148–49 Shrimp Panini with Pickled Red Peppers and Lemon, 113 Tramezzini of Lemon Mascarpone, Salmon, and Pickled Onion, 128 Vongole, 145 Shrimp Panini with Pickled Red Peppers and Lemon Mayonnaise, 113 and Peppers, Agrodolce, 137 Sicilia Sunrise, 94 Ski Snacks Apician Spiced Cider, 47 Cheese Plate with Apple Conserva, 50 Chocolate Espresso Fondue, 51 Egg Yolk Pancake with Capers, 44 Panini of Smoked Mozzarella, Radicchio, and Balsamico, 46 index | 183 Ski Snacks (continued) Portobello and Pancetta Bruschetta, 45 Spiedini of Pork and Fennel, 49 Speck, Cabbage, and Poppy-Seed Panini, 138 Squash Blossom and Ricotta Fresca Pizza, 84 Butternut, Warm Salad of, 18 Pickled, Mayonnaise, 102–3 Stuffed Fried Zucchini Flowers, 117–19 Summer, and Prosciutto Cotto, Frittata of, 112 Summer, Bruschetta of, with Red Pepper and Mint, 71 T Tomato(es) Bloody Branca, 24 Cherry, and Bocconcini, Pork Sausage Spiedini with, 123 Cherry, and Buffalo Mozzarella Salad, 75 Cherry, and ’Ino Pesto, Steak Spiedini with, 22 Cherry, Ricotta, and Anchovy, Bruschetta of, 25 and Egg Yolk Vinaigrette, Bruschetta of White Beans with, Heirloom, Swanky Extra-Virgin Olive Oil, and the Fanciest of Salts, Pizza with, 86 Oven-Roasted, 164–65 Sauce, Eggs Baked in, 19–21 Water, 119 Water, Chilled, with Warm Mozzarella Croutons, 56 Tramezzini Black Olive and Cucumber, 109 of Duck Confit Salad with Pickled Squash Mayonnaise, 100–103 184 | index of Egg with Italian Tuna, of Lemon Mascarpone, Salmon, and Pickled Onion, 128 of Veal Tonnato and Arugula, 139–40 Truffled Mayonnaise, Tuna Italian, Panini of, with Raw Fennel and Pickled Red Onions, 98–99 Italian, Tramezzini of Egg with, Mayonnaise, 139 Turkey brine solution for, 154 Oven-Roasted, Panini of, with Red Pepper Relish and Grana Padano, 152–53 V Vanilla Ice Cream with Limoncello, 140 Veal Involtini with Roasted Garlic, 60 Quick-Roasted, 140 Tonnato and Arugula, Tramezzini of, 139–40 Vongole, 145 W World Cup Final Bruschetta of Pickled Red Peppers with Pecorino Pepato, 150–51 Cold Panini of Fresh Mozzarella and Pickled Red Peppers with Arugula, 155 Montasio Frico, 144 Panini of Oven-Roasted Turkey with Red Pepper Relish and Grana Padano, 152–53 Shallow-Fried Soft-Shell Crabs with Caper Mayonnaise and Citrus Salad, 148–49 Vongole, 145 About the Authors JASON DENTON is involved in some of New York City’s most successful restaurants First on the panini scene was ’ino Broadening the ’ino concept of bruschetta, tramezzini, and panini, ’inoteca added the authentic Italian small plates for which it has been critically praised Along with Mario Batali and Joseph Bastianich, Denton is a partner in Lupa Osteria Romano, one of New York City’s best Italian restaurants, as well as the newly opened Bar Milano Food & Wine, in their annual tastemaker awards, dubbed Denton an “Italian food emissary.” He lives with his wife, Jennifer, and sons, Jack and Finn, in New York City KATHRYN KELLINGER is the coauthor of the James Beard– and IACPnominated The Balthazar Cookbook and George Foreman’s Indoor Grilling Made Easy She lives with her husband, Lee Hanson, and two daughters, Maya and Reid, and one Labrador retriever in New York City Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author also by jason denton and kathryn kellinger simple italian sandwiches (with jennifer denton) Credits Designed by Lorie Pagnozzi Photographs by Michael Piazza Jacket design by Paola Echavarria Jacket photographs © by Michael Piazza Copyright SIMPLE ITALIAN SNACKS Copyright © 2008 by Jason Denton and Kathryn Kellinger All rights reserved under International and Pan-American Copyright Conventions By payment of the required fees, you have been granted the non-exclusive, nontransferable right to access and read the text of this e-book on-screen No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books Adobe Acrobat eBook Reader September 2008 ISBN 978-0-06-171677-5 10 About the Publisher Australia HarperCollins Publishers (Australia) Pty Ltd 25 Ryde Road (PO Box 321) Pymble, NSW 2073, Australia http://www.harpercollinsebooks.com.au Canada HarperCollins Publishers Ltd 55 Avenue Road, Suite 2900 Toronto, ON, M5R, 3L2, Canada http://www.harpercollinsebooks.ca New Zealand HarperCollinsPublishers (New Zealand) Limited P.O Box Auckland, New Zealand http://www.harpercollins.co.nz United Kingdom HarperCollins Publishers Ltd 77-85 Fulham Palace Road London, W6 8JB, UK http://www.harpercollinsebooks.co.uk United States HarperCollins Publishers Inc 10 East 53rd Street New York, NY 10022 http://www.harpercollinsebooks.com ... what Simple Italian Snacks hopes to embody Use the occasions as a starting point, and then compose your menus based on your own style and preferences What all of these snacks share | simple italian. .. before serving | simple italian snacks TRAMEZZINI OF EGG WITH ITALIAN TUNA This sandwich is one of those so-basic-but-so-sophisticated combinations Embodying the Italian love of simple ingredients,... sandwich in half and serve immediately 10 | simple italian snacks BRUSCHETTA OF HERBED RICOTTA AND BLACK PEPPER This is a great example of the Simple Italian philosophy Buy a little fresh ricotta,