Aftertaste - Meredith Mileti [175]
It won’t be easy. There’s a kitchen to plan, menus to write, a thousand details to attend to, but it’s still my cook’s morning. I take a seat at one of the empty tables, pull Chloe onto my lap, and breathe in the smells that make up my tiny slice of the planet, the alley, the oven next door at Bruno’s, and the apple pie sweetness of my lovely daughter as she lays her head against my chest and relaxes into my arms.
Dear Reader,
Here you will find the recipes for a five-course Italian-inspired meal—suitable for a potluck book club dinner or any other occasion. (Don’t forget the wine!)
I’ve included recipes from Grappa’s fictional kitchen, as well as some of my own favorites. Nota bene: I am not Mira. I’m an untrained, albeit incredibly enthusiastic, home cook. That said, I’d like to think I’ve learned a few things from my research and testing for this novel—Mira has been a fine teacher. Please don’t hesitate to improvise and make the recipes your own, because cooking, at its best, is both an expression of self and a gift of love.
Buon appetito,
Meredith
P.S. Please visit me at www.meredithmileti.com. I’d love to hear about your culinary adventures!
ANTIPASTI: Seasonal Tastes
One of the hallmarks of Italian cuisine is great ingredients, minimally treated so as to showcase the natural bounty of the season. Ideally, an antipasti should open the palate for the rest of the meal. These combinations each target several of the major tastes—sweet, bitter, salty, sour, and/or umami.
Summer. A small slice of perfectly ripe peach, a shard of sharp Pecorino Romano, and a fresh basil leaf. Stack all the ingredients and wrap with a wafer-thin slice of prosciutto.
Fall. Half of a ripe fig, a shard of sharp cheese (smoked provolone, extra-aged Piave, or Beemster), and a sprig of peppery watercress. Roll all in a thinly sliced piece of smoked duck breast.
Winter. A Majool date, pitted and stuffed with a mixture of cranberry or mango chutney and softened mascarpone cheese. Add a smidgen of good Dijon mustard and top with a toasted walnut.
Spring. Purée some cooked fava beans with lemon juice, garlic, and a couple of tablespoons of olive oil. Garnish with a little fresh mint. Serve with spring radishes and endive stalks for dipping.
PRIMI: White Pizza with Tallegio, Prosciutto, Apricots, and Arugula Salad
Pasta often follows the antipasti course, but I think this pizza is a knockout. We make this all the time on our gas grill, but the stove works just as well.
Buy pizza dough from your favorite pizzeria or local market or, if you have time, make your own. My favorite recipe can be found in Jim Lahey’s wonderful book, My Bread.
Ingredients
Pizza dough for two
10-inch pizzas
¾ pound softened Tallegio
cheese
Shaved Parmigiano-Reggiano
cheese
½ pound prosciutto
2 ripe apricots, pitted and sliced
(or substitute a few slivered,
dried apricots)
2 large handfuls fresh arugula,
washed and dried
Olive oil, kosher salt, and black
pepper
Lemon juice
Heat a large cast-iron pizza pan for about 10 minutes on high.
Divide the risen dough in half and roll out into two medium disks, placing each onto the pizza pan. Cook a couple of minutes until it just starts to brown. Flip and cook on the opposite side for another couple of minutes. Remove crust from pan and set on wooden board. Spread softened Tallegio cheese onto crust, top with a few shards of Parmigiano-Reggiano, and slide onto heated pizza pan, being careful not to burn yourself!
If using grill, turn heat high on one side and medium low on the other. Cook on low-heat side with grill cover closed. If using oven, place under broiler. Cook until the cheese is bubbling and crust is as crisp as you like it.
Top pizza with prosciutto and apricots. In separate bowl, toss arugula