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CROSTINI ALLE OLIVE
(Serves 12)
(Crostini with Olive Spread)
3 cups black olives, pitted (preferably imported Gaeta or Calamata) 1 clove garlic
2 tablespoons capers
2 anchovy fillets
1/4 cup olive oil
salt
pepper
24 slices Italian bread
1. Arrange bread slices on cookie sheets. Bake in a 350o oven until lightly toasted.
2. Using a food processor fitted with a steel blade, chop coarsely the olives, garlic, capers and anchovy fillets. Pour in the olive oil, pulse to blend. Season to taste with salt and pepper. Process until smooth.
3. Spread olive mixture on each toasted bread slice. Serve cold.
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POLPETTINE DI VITELLO
(Veal Patties with Sage, from Tuscany)
1 1/2 pounds ground veal
1/2 cup Parmigiano
2 cloves garlic, finely minced
2 large eggs
1/2 cup parsley, chopped
2 cups bread crumbs
salt
pepper
1 cup vegetable oil
4 ounces sweet butter
4 tablespoons fresh sage, chopped
8 lemon wedges
1. In a medium size bowl, combine veal, Parmigiano, garlic, eggs and parsley. Mix well and season with salt and pepper to taste.
2. Form veal mixture into 10 small patties. Coat each polpettine with bread crumbs.
3. Fry each polpettine in hot oil, until golden. Drain on paper towels. Arrange on a warm serving platter.
4. In a small sauce pan, melt the butter. Add the sage and saute 3 minutes. Pour around polpettine and garnish with lemon wedges.
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WHITE BEAN SALAD WITH MINT
1 pound dried white beans, soaked overnight
3 ribs celery, chopped
1 small red onion, minced
3 cloves garlic, mashed
1 cup olive oil
1/3 cup red wine vinegar
6 plum tomatoes, diced
4 tablespoons fresh mint, chopped
1. Bring beans to a boil in 2 quarts of water. Cook for 20 minutes, and season water with salt to taste. Continue cooking beans until just tender. Drain and rinse under cold water to cool.
2. Place drained beans in a large bowl with remaining ingredients. Toss well, season with salt and pepper.
3. Refrigerate for several hours before serving.
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CIAMBELLA DI RISO
(Ring shaped arborio rice cake)
Ring Mold:
2 tablespoons unsalted butter, softened
3/4 cup sliced almonds, toasted until golden
1/2 cup ground Amaretti biscuits (about 12 biscuits)
1 - 12 cup ring mold or Bundt pan
Cake:
7 cups milk
2 3/4 cups arborio rice
3 ounces unsalted butter
5 large eggs
2 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/2 cup golden raisins
1/4 cup glaceed lemon peel, chopped
1/4 cup glaceed orange peel, chopped
1/4 cup sweet marsala
Garnish:
1/4 teaspoon cinnamon
3 tablespoons confectioners sugar
2 cups heavy cream, well chilled
Grated rind of 1 orange
1/4 cup glaceed orange rind, for garnish
additional cinnamon, for garnish
For Ring Mold: Grease ring mold with butter; place almonds in mold and gently turn mold until bottom and sides are fairly well coated. Repeat method with ground Amaretti, then invert mold discarding any excess crumbs that have not stuck to the bottom and sides.
For Cake: Melt butter in heavy bottomed 4-quart pot over low heat, add milk, bring to simmer then add rice. Stir constantly with wooden spoon until almost all milk has been absorbed by rice (about 20 minutes). Transfer mixture to large bowl, cool to room temperature. While rice is cooling, preheat oven to 350o. Combine raisins, peel and marsala in small bowl and let soak for 20 minutes. Combine eggs, yolks, sugar and cinnamon in medium bowl, using electric mixer beat until light and fluffy. Fold egg mixture into cooled rice then fold in soaked fruits and marsala. Pour mixture into prepared mold, bake until tester inserted into center of cake comes out clean, about 50 minutes to 1 hour. Let the ciambella cool for 30 minutes before unmolding onto large serving platter. Allow ciambella to cool 20 minutes more before garnishing or refrigerate until needed, garnish just before serving.
For Garnish: Combine confectioners sugar, cinnamon, cream and grated zest in medium bowl. Beat with an electric mixer until peaks form. Place the whipped cream in the center of the ciambella, then sprinkle the top with the remaining glaceed orange peel and some additional cinnamon.
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