It’s time to get beyond marinated olives and stacks of salami slices.
Offering a robust selection of antipasti can be a simple and elegant way to entertain during the holidays. But for it to work — never mind satisfy your guests — you’ve got to get beyond the obvious.
And Mary Ann Esposito, host of Public Television’s long-running “Ciao Italia” cooking show and author of the recent “Ciao Italia Slow and Easy” cookbook, has plenty of tips for getting you there.
“I like to do an antipasti that is unexpected,” she says. “Not carrot sticks, celery sticks and onion dip.”
Antipasti (Italian for “before the meal”) should be a fork-only affair. This isn’t a sit-down experience, so people will be milling about, eating and drinking. Don’t make them try to use a knife too. This means keeping food mostly bite-size.
As you assemble your menu, consider how foods will look and taste together. Go for a selection of contrasting flavors and colors, Esposito says. Ditto for temperature and texture; try to have hot and cold items, as well as soft and crunchy.
Be sure to enhance your offerings with garnishes. It isn’t just a case of making food look pretty. Sprinkling items with chopped fresh herbs or crushed nuts adds flavor and texture.
As you consider foods, opt for a few items with multiple serving options, Esposito says. A simple spread of mortadella (Italian smoked sausage) pureed with mascarpone cheese can top crostini as well as be spooned into roasted red peppers.
Look for items that can be prepared in advance and reheated.
For example, cauliflower and brussels sprouts can be roasted with olive oil, salt and pepper early in the day, then reheated just before serving.
Consider prepared items that can be doctored, Esposito says.
Jars of pickled or roasted peppers, for example. These can be stuffed with numerous ingredients, such as a blend of prosciutto and provolone cheese.
Trying to figure out how much to buy? Esposito says to plan for a pound of meat (salami, sopressata, prosciutto and mortadella are good choices) per four people. Overall, plan to have eight to 10 hors d’oeuvres per person.
Need to transport warm antipasti to a party at somebody’s home? Wrap your dish in newspaper and towels, or heat a cast-iron pan, then wrap it in paper and set it under the dish.
Esposito offered the following simple recipes to consider for your next party.
J.M. Hirsch
Parmesan Pennies
Waferlike crisps of parmesan cheese and almond slivers
Combine equal parts grated Parmesan cheese and slivered almonds.
Heat a nonstick pan over medium-high, then drop 1 tablespoon of the cheese mixture in the pan. When the cheese melts and browns on the bottom, flip to brown the other side.
Salami Panini
Baked disks of puffed pastry, prosciutto and cheese
Thinly slice a roll of cheese and prosciutto (available in the cheese section of most grocers). Arrange the slices over a sheet of thawed puff pastry, then roll the pastry into a log. Cut the log into K-inch slices and bake until puffy and lightly browned.
Timballini
Mini towers of grains, salami and cheese
Cook wheat berries or other grain according to package directions, then mix the warm grains with chopped salami, salt, pepper and grated parmesan or pecorino. Press into conical molds (muffin tins works in a pinch) and chill. When ready to serve, invert onto a serving platter.
