Download Simple Italian Snacks: More Recipes from America's Favorite by Jason Denton, Kathryn Kellinger PDF

By Jason Denton, Kathryn Kellinger

Americans are embracing the small plate craze. they're serving bite-size mini meals—tapas, bar snacks, antipasti, skewered vegetables—whenever they entertain. uncomplicated Italian Snacks indicates how one can plan a menu for any accumulating within the casual but stylish method that Italians have mastered. listed below are recipes acceptable for a day via the pool, a hearth get-together with pals, an intimate dinner for 2, or a celebration for a crowd. The dishes, which are served as hors d'oeuvres or offered as a meal, are effortless to organize, and lots of might be made sooner than time.

The authors of the wildly winning basic Italian Sandwiches contain all-new bruschetta, tramezzini, and panini in addition to vintage Italian snacks equivalent to Baked Eggs in Tomato Sauce and Rice Balls. They express us find out how to make any get together an occasion or even contain sparkly cocktails. The recipes in easy Italian Snacks are quickly but awfully refined and, as consistently, scrumptious.

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Allow potatoes to boil until tender (about 15 to 20 minutes). When a fork goes into potatoes easily, drain off water. 3. Put the lid back on the pan and return to the stove to keep warm. ) Add butter or margarine and parsley before serving. Preparation time: 15 minutes Cooking time: 20 minutes Serves 6 *Instead of using medium-sized potatoes, try using new potatoes—young, small potatoes with thin skins. Leave the skin on the new potatoes when you cook and eat them—it adds to the flavor and texture.

In a saucepan, scald milk. Stir in shortening and let cool for 15 minutes. When cooled, pour milk and shortening in a big mixing bowl. Add sugar, salt, and cardamom and stir. 4. With a mixing spoon, stir in 2 c. of the flour, 1 c. at a time. Next, add yeast, sugar, and water mixture. Stir, then add 2 more cups flour, stirring. Add candied fruit, raisins, and chopped almonds, mixing well. Stir in 2 c. of remaining flour, 1 c. at a time. 5. Turn dough onto a floured board and knead well. Use as much remaining flour as it takes to reach a springy, elastic texture.

Bake at 350°F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough. 8. Break flatbread into pieces and serve plain or with desired topping, such as butter or cheese. You can also substitute µ c. cornmeal for µ c. flour. 39 Waffles/ Vafler Norwegian waffle irons make heart-shaped waffles, instead of the square waffles (shown) pro­ duced by North American waffle irons. 5 eggs ¥ c. sugar 1 c. flour 1 tsp. ground cardamom seed æ c.

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