food

Aperitivos Para Jantar

Chef Daniele aumenta o volume dos seus aperitivos italianos preferidos, transformando esses petiscos de happy hour em uma refeição leve perfeita. No cardápio: azeitonas marinadas com queijo provolone, torrada com ricota e ervas e uma salada de tomate com azeitonas, muçarela e molho de anchova. Para finalizar, um limoncello spritz para abrir o apetite.

food

Aperitivos Para Jantar

Chef Daniele aumenta o volume dos seus aperitivos italianos preferidos, transformando esses petiscos de happy hour em uma refeição leve perfeita. No cardápio: azeitonas marinadas com queijo provolone, torrada com ricota e ervas e uma salada de tomate com azeitonas, muçarela e molho de anchova. Para finalizar, um limoncello spritz para abrir o apetite.

Supplies

  • 3 oz limoncello
  • 3 oz prosecco
  • 1 teaspoon sugar
  • 1 squeeze lemon rind
  • 1 oz club soda
  • 1 slice of lemon
  • 2- 3 cubes of ice
  • 2-3 mint leaves for garnish

Passo a passo

  1. Place the ice in the glass.
  2. Mix the sugar with the limoncello and add to the glass.
  3. Add the prosecco and the club soda.
  4. Add a slice of lemon.
  5. Garnish with the mint leaves.
  6. Squeeze a rind over the glass before serving.

Supplies

  • 2 slice of a country loaf of sourdough slices 1 ½ inch
  • 3 tablespoon of extra virgin olive oil
  • 1 garlic clove for rubbing the bread
  • Pinch of salt
  • 1 cup fresh whole milk ricotta
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper
  • 5-7 leaves of oregano to decor

Passo a passo

  1. In a medium sauté pan heat the oil and toast the bread until golden and brown.
  2. Cut the garlic in half and rub the bread from the crispy side with the garlic.
  3. Add a pinch of salt and set aside.
  4. In a medium bowl add ricotta, salt, pepper, and the herbs; mix it with a fork until everything is incorporated.
  5. Spread the ricotta on the toasted bread and finish with a drizzle of olive oil, salt and pepper and oregano to decor.

Supplies

  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 3 crushed garlic cloves
  • 1 tablespoon of chopped thyme
  • 1 tablespoon of chopped rosemary
  • 1 orange zest
  • 1 lemon zest
  • 1 tablespoon toasted fennel seeds
  • 2 cups of mixed olives
  • 1 cup of provolone cheese
  • Pinch salt
  • Pinch of freshly ground pepper

Passo a passo

  1. In a medium bowl add the vinegar and the sugar along with the garlic, the herbs, the zests, the salt and pepper, and fennel seeds.
  2. Whisk everything and add the oil while whisking.
  3. Add the olives and the cheese.
  4. Cover the bowl with plastic and let it sit from 1h at room temperature up to 24 hours in the refrigerator.

Supplies

  • 3 each heirloom tomatoes
  • 2 each large garlic cloves
  • 3 each anchovies filets
  • ½ cup of fresh desalted capers
  • ½ cup black kalamata olives
  • ⅓ cup fresh basil
  • ⅓ cup fresh oregano
  • ⅓ cup parsley
  • ½ extra virgin olive oil
  • ½ cup toasted breadcrumbs
  • 1 cup mozzarella ciliegine
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Passo a passo

  1. Chop the garlic and anchovies finely and add in a small bowl.
  2. Rough chop the herbs and add to the bowl.
  3. Lightly crush the olives and capers and add to the bowl.
  4. Add olive oil, salt and pepper and stir with a spoon.
  5. Let it sit for 30 minutes.
  6. Slice the tomatoes 1 inch thick.
  7. Place it in a nice plate (Italian style painted or oval white ceramic plate plate will be amazing for this).
  8. Place the mozzarella cheese over the tomatoes.
  9. Add the toasted breadcrumbs.
  10. Add fresh herbs.
  11. Finish with salt and freshly ground pepper.