lunaticsinge.com - Italian Cuisine Appetizers

Shrimp and Mixed Bean Salad - (serves 6 or more)

Ingredients:

1 lb. fresh fava beans

1 lb shelled fresh cranberry beans

1/2 small onion, cut in half

2 bay leaves

1 small carrot, sliced

1 stalk celery, cubed

1 lb. large shrimp (20 to 30), shelled with tails still on, deveined

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1/4 teaspoon salt

Ground black pepper, to taste

1 lb. Tuscan cannellini beans or other small white beans

1 teaspoon salt

1. If using dried cannellini beans instead of fresh cranberry beans: Place the dried beans in a medium-size bowl, and pour enough cool water to cover by 4 inches. Soak the beans in a cool place for at least 8 hours. Drain the beans, and place them in a saucepan. Pour enough water to cover them generously, and add the bay eaves. Bring the water to a boil over high heat. Keeping the pot at a simmer, cook the beans until tender, 40 to 60 minutes. Season the beans with salt about 10 minutes before the end of cooking. Drain the beans, remove the bay leaves, and let the beans cool.

2. If using fresh beans: Fill two separate pans with boiling water. Pour in the fresh beans, and cook until tender, about 4 to 8 minutes for the favas and cranberry beans respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas.

3. Boil the onion, bay leaves, carrot, celery, and 6 cups water in a medium saucepan for 20 minutes. Add the shrimp, and cook until they have just turned opaque, about 1 minute. Drain the shrimp, and allow them to cool.

4. Whisk together the olive oil, vinegar, salt and pepper in a serving bowl. Add the beans and shrimp, and toss to coat the ingredients completely, and serve.

Shrimp Alla Buonavia - (Serves 6)

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for finishing dish

3 cloves garlic, finely chopped

1 lb.(25) extra-large shrimp, shelled, deveined, and cut into 3 pieces

1 tablespoon chives, chopped

1/2 cup dry white wine

4 tablespoons unsalted butter, cut into 4 pieces

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish, if desired

1/2 teaspoon hot red pepper flakes

Salt, to taste

6 slices Italian bread (1/4 inch thick & 2 1/2 inches wide), toasted & kept warm

1 lemon, cut into slices

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, and cook, shaking the pan, until light golden, about 2 minutes. Raise the heat to high, add the shrimp, and cook until they turn bright pink and are seared on all sides, about 2 minutes. Stir in the chopped chives then add the wine, butter, and lemon juice.

2. Bring to a boil, and cook until the shrimp are barely opaque in the center and the sauce is reduced by half, about 2 minutes. Stir in the chopped parsley and crushed red pepper. Season with salt.

3. Place a piece of warm toast in the center of each of 6 warm plates. Spoon the shrimp and sauce over the toast, drizzling some of the sauce around the toast. Decorate the plates with lemon slices, and with the parsley sprigs if desired.

Bread and Tomato Salad - (serves 6)

Ingredients:

1 lb. 2-day-old country-style bread, crusts removed, cut into 1/2 inch cubes

2 lbs. ripe tomatoes, cored, seeded, and cut into 1/2 inch cubes

1 cup red onion, coarsely diced

12 fresh basil leaves, shredded, plus a few extra sprigs for garnish

5 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

Salt & ground black pepper, to taste

1. Toss the bread, tomatoes, onion, and shredded basil leaves in a large bowl until well mixed. Drizzle the olive oil and vinegar over the salad, and toss to mix thoroughly.

2. Season to taste with salt and pepper, and let stand for 10 minutes before serving. Decorate with sprigs of fresh basil.

Garlic Bread - (serves 4)

Ingredients:

3 tablespoons extra-virgin olive oil

3 gloves garlic, crushed & peeled

12-inch loaf Italian bread, without seeds

1 teaspoon dried oregano

Kosher salt for seasoning

1. Combine the olive oil and garlic in a small bowl, and steep about 30 minutes, to let the flavors mingle.

2. Preheat the oven to 400 degrees F. Split the bread in half lengthwise, then cut in half crosswise, to make four pieces. Set the pieces, cut side up, on a baking sheet, and brush the bread with the flavored oil, rubbing with the garlic cloves and leaving them on top. Sprinkle with dried oregano.

3. Bake until the bread is golden and crispy, about 4 to 5 minutes. Remove any large garlic pieces, and lightly season the bread with salt before serving.

Baked Clams Oreganata - (serves 6)

Ingredients:

36 littleneck clams, shucked, half the shells reserved, juices reserved & strained

1 1/2 cups fine dry bread crumbs

1/2 cup red bell pepper finely chopped

1/4 cup Italian parsley, finely chopped

1 teaspoon dried oregano

1/2 teaspoon kosher salt

6 tablespoons extra-virgin olive oil

1/2 cup dry white wine

Lemon wedges for serving (optional)

1. Preheat the oven to 425 degrees F.

2. Coarsely chop the shucked clams, and put in a large bowl. Add the breadcrumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.

3. Stuff the clam shells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine into the bottom of the pan. Drizzle clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan.

4. Bake until the clam stuffing is browned and crispy, about 15 minutes. To serve, set the clams on a plate with the remaining sauce and a wedge of fresh lemon if desired.

Rice Balls - (Makes 2 dozen)

Ingredients:

3 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 cup ham or prosciutto, finely diced

2 cups Arborio rice

1 cup dry white wine

5 cups chicken stock

1/2 teaspoon kosher salt, plus more to taste

1 cup frozen peas, thawed

1 cup grated Parmigiano-Reggiano cheese

10 basil leaves, chopped

4 oz. fresh mozzarella, cut into 1/2 inch cubes (need 24 cubes)

1 cup all-purpose flour

2 cups fine dry breadcrumbs

2 large eggs

Vegetable oil for frying

1. Heat the olive oil in a medium saucepan; when the oil is hot, add the onion and cook until softened, about 3 to 4 minutes. Add the ham or prosciutto, and cook a few minutes, until the meat begins to render its fat.

2. Add the rice, and cook to coat the rice in the oil and fat. Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover, and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock, and cover, letting the rice cook until al dente, about 6 to 7 minutes ore. Stir in peas toward the end, and mix well; Spread the rice on a rimmed sheet pan to cool.

3. When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil. Scoop out about 1/3 up rice, roll into a loose ball, then poke a cube of mozzarella into the center. Pat firmly to form a tight ball around the cheese.

4. Spread the flour and breadcrumbs on two rimmed plates, and beat the eggs in a shallow bowl. Dredge the rice balls in the flour, shaking off the excess. Dip them one by one in the beaten egg, letting the excess drip back into the bowl. Roll in the breadcrumbs to coat thoroughly.

5. Pour an inch of vegetable oil into a large straight-sided skillet set over medium heat. Fry in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain the rice balls on paper towels, and season with salt while still warm.