Piatti
Plates and platters for sharing, inspired by Italy
Published on 7. May 2019
224 pages
978-1-4521-6966-8 (ISBN)
Description
Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.
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05/2019
Chronicle Books
€47.27
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Persons
Stacy Adimando is the executive editor of Saveur and a James Beard Award-winning author. Her work has appeared in Bon Appétit and Food & Wine, among others. She lives in Brooklyn, New York. Piatti is her debut solo cookbook.
Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Contents
- Inspirazione
- A Few Antipasti Guidelines
- Serving Your Antipasti
- Antipasti Building Blocks
- Oil-Preserved Vegetables
- Pickles
- Pickled and Marinated Vegetables
- Oil-Preserved Eggplant with Sage and Chile
- Oil-Preserved Cherry Peppers
- Gingered Cherry Tomato Confit
- Garlic Confit
- Basic Brine for Pickled Vegetables
- Pickled Chiles
- Pickled Red Onions
- Classic Giardiniera
- Radish Giardiniera
- Dried Chili Oil
- Spicy Pepper Relish
- The Antipasti Pantry
- Carta di Musica
- Olive Oil and Sea Salt Crackers with Whole Wheat
- Grilled Crostini
- Taralli
- Grissini
- Winter
- Winter Citrus Salad with Ligurian Walnut Sauce
- Roasted Shallots with Sage Cream Sauce and Pomegranate Seeds
- Stuffed Mussels with Bacon and Garlic Bread Crumbs
- Broiled Carta di Musica with Parmigiano, Coppa, and Chiles
- Roasted Sardines with Red Onion and Celery Agrodolce
- Garlic Knots with Fresh Parsley
- Chicken Liver Crostini with Shallots and Butter
- Winter Lettuces with Bagna Cauda
- Baked Squash with Chili Oil and Crispy Seeds
- Black Lentils with Burrata and Baby Spinach
- Roasted Vegetable Platter with Fennel Tzatziki
- Eggplant Parmigiana
- Crispy Pork Ribs with Scallion-Ginger Herb Sauce
- Stewed Calamari with Tomato, Capers, and Collard Greens
- Thinly Sliced Tuscan Pork Loin with Rosemary, Sage, and Anchovy
- Langoustines and Clams in Fennel Broth with Chiles
- Roasted Romanesco and Cauliflower with Black Oil-Cured Olives
- Shrimp and Fennel Fritto Misto with Chili Mayo
- Escarole and Anchovy Hand Pies with Crispy Pizza Dough
- Spring
- Broccolini Frittata with Torn, Oil-Packed Anchovies or Grated Cheese
- Warm or Chilled Artichokes with Garlic-Orange Aioli
- Rainbow Chard and Black-Eyed Peas with Radishes
- Shaved Fennel Salad with Sweet Peas and Avocado
- Salmon Rillettes with Cornichon, Shallots, and Mustard
- Farro Salad with Raw and Seared Mushrooms and Celery
- White Wine Clams with Barley, Kale, and Fennel Seed
- Grilled Bacon-Wrapped Leeks with Honey Glaze
- Mini Prosciutto and Pecorino Panini on Strawberry Buttermilk Biscuits
- Roasted Radishes and Their Greens with Sliced Ricotta Salata, Walnuts, and Olive Oil
- Baby Root Vegetables in Coriander Vinaigrette
- Baby Root Vegetable and Ricotta Tartlets on Salt and Pepper Pastry Dough
- White Clam Pizzas with Scallion and Bacon
- Castelvetrano Olive Salad with Garlic and Celery
- Mixed Fish Crudo with Olive Oil, Dill, and Chives
- Chilled Vegetable Platter with White Bean Dip and Pistachio Pesto
- White Bean Dip with Bacon, Rosemary, and Peppercorns
- Pistachio Pesto
- Crispy Prosciutto or Salami Chips
- Nanny's Veal Braciolini
- Braised Artichokes with Pistachio Pesto and Burrata
- Grilled Lamb Loin Chops with Red Wine Vinegar Marinade
- Summer
- Squash Blossom Fritters with Fresh Basil and Pecorino Romano
- Cornmeal Fritters with Softened Herb Butter
- Charred Radicchio and Corn Salad with Fennel and Yogurt Dressing
- Roasted Cherries with Sour Cream and Hazelnuts
- Grilled Apricots with Pistachio Pesto and Sea Salt
- Marinated Blackberries and Cantaloupe with Citrus, Shallot, Fish Sauce, and Mint
- Fresh Peach and Cucumber Salad with Dried Chili Oil
- Nectarine, Salami, and Arugula Salad with Cinnamon and Chili
- Olive Oil Cornmeal Cake with Rosemary and Honey
- Chilled Mussels Salad with Celery, Leek, and Parsley
- Roman "Treccia" Breads with Mozzarella, Salami, and Garlic Scapes
- Shrimp and Cherry Tomato Fra Diavolo with Bacon and Fresh Corn
- Tomato, Raw Beet, and Strawberry Panzanella with Cucumbers and Shallots
- Heirloom Tomato Crostata with Basil, Garlic, and Shallot
- Chilled Seafood Salad with Parsley and Lemon
- Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives
- Sausage-Stuffed Fresh Cherry Peppers with Cheese and Bread Crumbs
- Seared Italian Sausages with Roasted Cherry Tomatoes and Shallots
- Seared Tenderloin Carpaccio with Dijon, Caper, and Anchovy Sauce
- Grilled or Broiled Hot and Sweet Peppers with Mozzarella
- Grilled Shell-On Shrimp with Parsley and Ginger Salmoriglio
- Grilled Lobster Tails with Fire-Roasted Tomatoes, Corn, and Butter
- Fall
- Potato Salad with Black Figs and Pancetta Drippings Vinaigrette
- Warm Olives with Chorizo, Sage, and Orange
- Olive Oil-Marinated Goat Cheese with Celery and Mountain Herbs
- Roasted Escarole with Pistachios, Labneh, and Cayenne
- Seared Mushrooms with Dried Currants, Purple Radishes, and Kale
- Seared Shrimp with Braised Savoy Cabbage
- Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce
- Sliced Pork Sausage with Seared Cauliflower and Fennel
- Braised Pork with Garlic, Bay Leaves, and Orange Peel
- Mortadella and Fontina Slab Pie with Caramelized Fennel
- Roasted Broccoli and Garlic Stromboli with Mozzarella
- "Six-Foot Sub" Baguettes
- Tri-Color Beets with Garlic and Lemon Aioli
- Mini "Porchetta" with Radish Giardiniera and Pork Fat Toasts
- Breaded Chicken Cutlets with Garlic-Roasted Cranberries
- Fried Beef Meatballs
- Grazie
- Index
- About the Author
- Chronicle Ebooks
