Read Giada's Kitchen: New Italian Favorites Online
Authors: Giada de Laurentiis
Tags: #Non-Fiction, #Reference
Giada's Kitchen: New Italian Favorites (2 page)
FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL
PECORINO ROMANO WITH APPLES AND FIG JAM
TOMATO, WATERMELON, AND BASIL SKEWERS
CRISPY SMOKED MOZZARELLA WITH HONEY AND FIGS
CROSTATA WITH MUSHROOMS AND PANCETTA
CROSTATA WITH APPLES, WALNUTS, AND GORGONZOLA
GARLIC AND SUN-DRIED TOMATO CORN MUFFINS
POMEGRANATE AND CRANBERRY BELLINIS
For some reason, many people find appetizers the most intimidating course of the meal to put together. Most simply resort to store-bought cocktail nibbles or perhaps a plate of fruit and cheese or crudités with dips, but the possibilities are so much more interesting than those tired standbys. Both in America and in Italy, the purpose of an appetizer or a first course is the same: to whet the appetite for the meal to come without being too heavy or filling. In Italy, of course, the antipasto is generally the first of five courses, but few Americans subscribe to this kind of drawn-out meal unless it’s a very special occasion. That doesn’t mean, though, that you can’t take a page out of the Italians’ book. I like to blend Italian and American traditions with appetizers that can work either as the first course of a more formal meal or be passed at a cocktail party as an hors d’oeuvre. They are uniformly simple to make (many of them in advance) but they look very impressive, and their vibrant colors and flavors will have everyone eager for the meal to come.
For entertaining I usually prefer dishes that can be made ahead of time, but I make an exception for this one. It does need to be assembled at the last minute; but when you want something particularly beautiful to start a small dinner party, it’s worth the extra effort. The flavor of mint really shines through and the colors are stunning together, especially if you use a mix of heirloom tomato varieties.
4 to 6 servings
Goat Cheese Filling
8 ounces goat cheese, at room temperature
¼ cup heavy cream
Pinch of salt and freshly ground black pepper
1 cup walnut pieces
3 ripe tomatoes, cored and sliced ½ to ¾ inch thick
Herb Oil
¾ cup fresh mint leaves
¾ cup fresh basil leaves
1 cup olive oil
Pinch of salt and freshly ground black pepper
To make the filling,
combine the goat cheese and cream in a medium bowl and beat together using an electric mixer until light and fluffy. Season with salt and pepper.
To make the herb oil,
combine the herbs in a food processor and pulse a few times to chop them. With the machine running, add the oil in a slow stream and process until very smooth with visible flecks of the herbs remaining. Season with salt and pepper and combine, then transfer the oil to a small bowl, cover with plastic wrap, and set aside.
Toast the walnuts in a small, dry skillet over medium heat until they begin to darken slightly and are fragrant. (You can also toast them on a rimmed baking sheet in a 350°F oven for about 10 minutes.) Transfer the nuts to a cutting board to cool slightly, then chop them coarsely.
Place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mixture. Top each with a second tomato slice and another spoonful of the rest of the goat cheese filling. Drizzle the strata with some of the herb oil, and sprinkle with the walnuts.
Note:
Leftover oil can be stored in a covered container in the refrigerator; it will remain flavorful for a day or two. Use it to drizzle on grilled fish and vegetables, on pasta, and in salad dressings for an extra herbal punch.
Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Be sure to pat the bell peppers dry with paper towels and don’t chop them too fine or they will turn the cheese filling pink. Note that the pan size is a bit unusual so make sure you have the right one before you start the recipe.
4 to 6 servings
4 ounces ricotta cheese, at room temperature
4 ounces cream cheese, at room temperature
2 ounces goat cheese, at room temperature
1 tablespoon sugar
1 egg
Kosher salt
2 jarred roasted red bell peppers cut in thin strips and halved (about ½ cup)
4 pitas
2 tablespoons olive oil
Freshly ground black pepper
¼ cup apricot jam
1 to 2 teaspoons hot water
Preheat the oven to 350°F. Wrap the outside of a 4½-inch round springform pan with 2 layers of heavy-duty foil.
Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add the sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in the red pepper strips with a rubber spatula. Pour the cheese mixture into the springform pan.
Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold). Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips,
preheat the oven to 350°F.
Cut the pitas into 8 triangles each (like a pie). Place the triangles on rimmed baking sheets. Drizzle the triangles with the olive oil and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve,
combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan and place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve the pita chips alongside.
