Biba's Northern Italian Cooking - Biba Caggiano [5]
Preheat the broiler or the grill. Brush the eggplant and zucchini lightly with oil and place them under the broiler or on the grill until they are golden on both sides. Place them in the dish alongside the peppers. In a small bowl combine the vinegar, garlic, the ½ cup oil, salt, pepper and basil and mix well to combine.Taste and adjust the seasoning. Pour the dressing over the vegetables, leave at room temperature 30 to 40 minutes and serve.
BAKED ASPARAGUS WITH HAM
Involtini di Asparagi con Prosciutto Cotto
Demonstrate the versatility of Italian food by serving this as an appetizer, lunch or supper.
MAKES 4 SERVINGS
1½ pounds asparagus
8 slices boiled ham
¼ cup freshly grated Parmesan cheese
2 tablespoons butter
Preheat oven to 350F (175C). Butter an 11 × 7-inch baking dish. Cut off tough asparagus ends. Using a sharp knife or potato peeler, peel outer skin from asparagus.Tie asparagus together in 1 or 2 bunches with string or rubber bands. Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot. Place asparagus upright in water. Bring water to a boil. Cover and cook over high heat 6 to 8 minutes, depending on size. Drain on paper towels; remove string or rubber bands.
Divide asparagus into 4 bundles.Wrap 2 slices ham around each bundle. Arrange wrapped asparagus bundles in buttered baking dish in a single layer. Sprinkle with Parmesan cheese and dot with butter. Bake 8 to 10 minutes, or until cheese is melted.
MOZZARELLA AND TOMATOES WITH BASIL AND OIL
Mozzarella e Pomodori al Basilico e Olio
Italian mozzarella cheese, sun-ripened tomatoes and fresh basil; this is Italian food at its best.
MAKES 4 TO 6 SERVINGS
4 large firm tomatoes
½ pound mozzarella cheese, sliced
10 to 12 fresh basil leaves
Salt and freshly ground pepper to taste ¼ cup olive oil
Wash and dry tomatoes. Cut into slices. On a large platter, alternate mozzarella cheese and tomato slices, slightly overlapping. Place a few basil leaves between slices. Refrigerate about 15 minutes. Season with salt and pepper. Drizzle with olive oil.
CROSTINI WITH ROASTED PEPPERS, CAPERS AND BASIL
Crostini con Peperoni Arrostiti, Capperi e Basilico
A simple, rustic, delicious appetizer, great for informal meals outdoors.
MAKES 12 CROSTINI
4 large red or yellow sweet peppers
2 tablespoons capers, rinsed and patted dry
10 to 12 fresh basil leaves, finely shredded, or 1 tablespoon chopped fresh parsley
¼ cup extra-virgin olive oil
2 garlic cloves, finely minced
4 to 6 anchovy fillets, chopped
Salt to taste
12 (½-inch-thick) large slices crusty Italian bread
Roast and peel the peppers as instructed on page 18. Cut the peeled peppers into thin strips and place in a medium bowl. Add capers and basil. In a small bowl, combine oil, garlic and anchovies and mix well. Pour this dressing over the peppers and season lightly with salt. (Remember that anchovies are already quite salty.)
Preheat broiler. Put the bread on a broiler pan and place under the broiler. Broil until the slices are golden on both sides. (This step can be prepared several hours ahead of time.) Top each slice of bread with some of the pepper mixture, place on a serving platter and serve.
FRIED POLENTA WITH GORGONZOLA CHEESE
Crostini di Polenta Fritta
Prepare this dish a few hours ahead and put briefly under the broiler before serving.
MAKES 6 TO 8 SERVINGS
Basic Polenta, page 86
6 ounces Gorgonzola cheese, at room temperature
3 tablespoons butter, at room temperature
1 tablespoon whipping cream Oil for frying
Prepare Basic Polenta and let cool completely.
In a small bowl, mix Gorgonzola cheese, butter and cream until blended. Set aside.
Cut cooled polenta into slices 2 inches wide and 6 inches