= = = =
Crostini con Ricotta e Frutti Serves 2 1 ripe peach or pear, or 3 ripe apricots 4 ounces fresh ricotta, about 1/2 cup 4 slices toasted baguette-size bread Fine-quality honey
Peel and pit the fruit and puree in a blender or use a fork to mash it into a puree. Blend together the ricotta and fruit puree until the mixture is smooth. Spread the crostini with the ricotta mixture. Drizzle honey over the top.—adapted from Verdura (Morrow, 1991), Viana La Place = = = =
Summer Sundays mean outdoor family gatherings at the home of Lidia Bastianich, author/television celebrity/chef/ restaurateur. While the rest of the meal is cooking she serves these bruschette, reminiscent of the ďŹ g sandwiches she ate as a child in Italy.
Bruschette di Prosciutto e Ficchi 6 servings 10 to 12 ripe fresh green or black ďŹ gs 6 slices, 1/2-inch thick, of ďŹ rm white country-style bread 2-1/2 tablespoons extra-virgin olive oil 6-8 long, thin slices prosciutto di San Daniele Freshly ground black pepper
Wipe the ďŹ gs clean with a damp cloth or paper towel. Slice them crosswise into 1/8-inch-thick rounds. Prepare the bruschette: Heat a grill pan over medium heat for 5 minutes. Grill the bread slices in batches, turning once, till golden brown and crispy (3-5 minutes). As they are removed from heat, brush lightly with olive oil. Cover the bruschette with overlapping ďŹ g slices. Drape prosciutto to cover the ďŹ gs. Grind some black pepper over the prosciutto and serve immediately.—adapted from Lidia’s Italian Table (1998), Lidia Matticchio Bastianich = = = =
Tangy goat cheese backs up smoked salmon in this panino, with color and flavor from other ingredients. (Be sure your sun-dried tomatoes are plump and tender.)
Cut the rolls in half. Spread the goat cheese on the bottom half of the rolls. Sprinkle with capers, sun-dried tomatoes and chives. Cover with slices of smoked salmon. In a small bowl, beat together olive oil and lemon juice. Season with salt and pepper. Spoon a little of the dressing over salmon slices. Top with lettuce. Drizzle with more dressing. Cover with remaining bread. = = = =
Surprise! The last recipe is an Italian classic not often encountered here. What could be easier? Purchase the best possible quality ice cream in a simple avor (leave those cookie dough mixes behind).
Often Imitated, Never Duplicated Novato Vintage Oaks Shopping Center
Petaluma Theatre Square 2md & C Street
(415) 892-8838
Rowland Ave. exit Mon.-Sat. 11:30-9:30 Sun. 3:30-9:30
(707) 762-6888
Mon.-Sat. 11:30-9:15 Sun. 3:30-9:15
Makes 1 panino
www.jennielow.com www.jennielow.com
1 individual brioche High-quality ice cream (suggested: vanilla, strawberry or lemon)
Split the brioche in half lengthwise, without cutting all the way through. With a big spoon, gently pack the brioche with ice cream. Press the sides of the brioche together to enclose the ice cream in the bread. Serve immediately. = = = =
This may be the ultimate tomato sandwich, perfect on a hot day with some chunks of cheese and a glass of chilled wine. This recipe and the two that follow are from Panini, Bruschetta, Crostini (Hearst Books, 1994), by Viana La Place.
Country Style Tomato Panini For each sandwich: 2 slices Italian-style whole grain bread Extra-virgin olive oil Fresh lemon juice or imported red wine vinegar Salt and freshly ground black pepper Chopped basil and mint leaves Pinch dried Mediterranean oregano, such as Greek oregano Touch of ďŹ nely chopped garlic 1 medium ripe but ďŹ rm tomato, cored and sliced
Drizzle 1 side of both slices of bread with olive oil and lemon juice or vinegar. Season with salt and pepper. Scatter some herbs and garlic over 1 side of bread. Top with the sliced tomato. Season with more salt and pepper and another scattering of herbs and garlic. Cover with the other slice of bread.✚
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Try this one for breakfast or as a treat for children. It’s also a light dessert served with espresso or sweet wine. Take advantage of local fruit in the markets right now, ready and waiting.
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Smoked Salmon and Caprino Panini Makes 2 panini 2 crusty sandwich rolls 3-4 ounces goat cheese, softened at room temperature 2 teaspoons capers 4 segments sun-dried tomatoes, cut into small pieces 2 teaspoons snipped chives 3 ounces thinly sliced smoked salmon, without preservatives or artiďŹ cial color 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice Salt and freshly ground black pepper Small handful mixed baby lettuce leaves
‘Panino’ is the Italian word for sandwich; though panini dates back to the 16th century, its pressed atbread incarnation became uber trendy in the 1970s.
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