Read Online Fabulicious!: Teresa's Italian Family Cookbook by Teresa Giudice - Free Book Online Page A

     
     
    There’s really no big secret to creating an antipasti platter. I know the stores would like you to think there is so you can spend $75 on a plastic tray full of sliced deli meat, but you can easily make it at home. There’s no special plate you need. No special way of presenting it. Just lay everything out real nice, overlap the layers, roll it if you can, add bits of fresh parsley or hard-boiled eggs cut in half for a garnish, and you’re done!
     

     
    Audriana’s 1st birthday
     

     
    Audriana’s Christening
     
    There are a million variations, but at a minimum, gatherings usually have:
     
    The Salami Platter
    Overlapping slices of salami, prosciutto, coppa, soppressa, and/or mortadella. You can cut them as thin or as thick as you like.
    The Crostini Platter
    Crostini means “little toasts” in Italian, and that’s exactly what they are: toasted bread slices. You can either top them individually ahead of time with diced, spiced veggies (bruschetta), or set them next to a bowl of dip for your guests to serve themselves. Another option is to use grissini, thin Italian breadsticks, either for dipping or individually wrapped in a slice of prosciutto.
    The Marinated or Stuffed Veggies Platter
    Stuffed olives, garlic bites, roasted peppers . . . the possibilities are endless. Papà’s Roasted Peppers ( page 26 ) is a great place to start.
    The Fritto Platter
    OK, so fritto means “fried,” and it’s not very healthy, but we’re talking a couple appetizers here, not a three-pound main meal. In just a sec, I’m going to give you my recipe for deep-fried cauliflower.
    I’m going to teach you how to make my favorite appetizers—even my famous calamari! But first, let’s take it nice and easy . . .
     
     

 
    Olive Juice Bread Bath
     

     
    Makes about 1 cup (6 to 8 servings)
    Every table should have a glorious bowl of seasoned olive oil to dip bread, crostini, or really anything into. Throw away your tub of partially hydrogenated margarine scariness, and enjoy the pure delight of nature’s own olive juice. (And of course, you must mouth the words “olive juice” to the person next to you every time you dunk—even if you’re standing next to one of your in-laws. It’s my family rule.).
     
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon dried oregano, crushed
4 garlic cloves, minced
2 teaspoons freshly ground black pepper
1 teaspoon salt
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
Crusty bread, for serving
    1. In a small mixing bowl, combine the cheese, parsley, oregano, garlic, pepper, and salt; stir to blend. Transfer half of the cheese mixture to a wide, shallow serving bowl.
    2. Pour the oil over the cheese mixture in the serving bowl, then drizzle with the vinegar. Sprinkle the remaining cheese mixture on top. Serve with the bread for dipping.
    ***     Teresa’s Tip     ***
    A ny leftovers can be refrigerated for another meal, or saved for an instant salad dressing.
     
     

 
    Love Me Tender Eggplant Caponata
     

     
    Makes 6 servings
    A caponata is a cooked eggplant dish you can pile on top of toasted bread slices, or serve as a spread. There are thousands of variations. (For those of you playing at home, my Caponata Bruschetta in Skinny Italian had olives and different herbs.) You can serve caponata immediately, or let it cool to room temperature first. My best secret: make it the night before and store it in the fridge. The flavors will get to know one another, mingle a bit, let their guard down, and you will have an even better dish the next day.
     
1 large eggplant (1½ pounds), trimmed
¼ cup extra-virgin olive oil
1 small red onion, chopped
2 teaspoons chopped fresh thyme
1 large ripe tomato, seeded and diced
2 tablespoons balsamic vinegar
2 tablespoons drained capers
Salt and freshly ground black pepper
3 tablespoons chopped fresh Italian parsley
1 garlic clove, minced
    1. Cut the