Download Antipasti by Joyce Goldstein, Jeffrey Meisel PDF

By Joyce Goldstein, Jeffrey Meisel

With growing to be numbers of eating places focusing on "small plates," the antipasto is again fashionable. those little dishes of savory appetizers or small first classes (perfect cocktail foodstuff) whet the urge for food, attractive the palate for the meal to comeand may develop into the meal itself. In Antipasti, Joyce Goldstein unearths the historical past of antipasti and a bunch of very scrumptious recipes. What will be greater suited for a los angeles Dolce Vitainspired occasion replete with gleaming Bellinis than sun-dried tomatotopped crostini, little panzerotti (pastries crammed with Gruyre and ham), or prosciutto-wrapped shrimp? for less complicated fare, a snap to organize, there's a whole bankruptcy on store and Serve antipastimolto tasty recipes that use top of the range store-bought meals equivalent to roasted peppers, olives, smooth creamy cheeses, and crusty artisan breads that anybody can throw jointly for a final minute appetizer or based snack. no matter if it's bite-sized items of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve prior to a cocktail party or a extra massive first process roasted duck breast salad, Antipasti welcomes every body to the desk.

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Additional info for Antipasti

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Add crushed tomatoes. (Blend if you have a blender). Salt and pepper to taste. Add lemon juice, curry powder and cook for about 10 minutes. Add parsley, cook another minute and pour over washed fish. Bake at 350o until the fish draws most of the sauce. Serve with rice pilaf. Serves 4 HAV YEV PILAF -Simone Arakelian (Chicken and rice) 3 to 3½ lb. chicken, cut up ¼ cup olive oil 2 onions, chopped 2 cloves garlic, mashed 1 cup rice 2 tbsp. tomato paste, mixed in 3 cups water ¼ cup parsley, chopped salt, pepper to taste Brown chicken pieces in hot olive oil in large skillet with cover.

Serve immediately to insure the utmost of quality and flavor. 1 pound of bone-in lamb will serve one adult. ANDREW'S SHISH KEBAB -Thelma (Boghosian) Crespo (Barbecued lamb) 1 leg of lamb, cubed 1 bunch parsley, chopped fine 4 lge. onions, chopped fine 1 tbsp. salt 1 tbsp. pepper ¼ cup veg. oil ½ tsp. cumin powder 2 med. eggplants desired amounts, peppers and tomatoes Day before, mix together and marinate all ingredients except eggplants, peppers and tomatoes. Prior to barbecuing, wash and set aside peppers and tomatoes.

Add onions and broth or water to meat mixture -enough liquid to almost cover meat and simmer until onions are cooked. Keep warm until yogurt is heated. Yogurt mixture: 1 qt. yogurt 1 egg ½ cup water Mix above ingredients and beat for 2-3 minutes and bring to slow boil, stirring constantly. Remove from heat. Bread: 3 stale Armenian Pideh breads, cut up in 1 inch cubes. (The drier and firmer the better) Divide bread cubes in individual soup bowls. Pour yogurt over cubes and top with meat and onion mixture.

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