Biba's Northern Italian Cooking - Biba Caggiano [6]
Spread cheese mixture over hot polenta slices. Place on a warm platter. Serve immediately.
BRUSCHETTA WITH FRESH TOMATOES AND BASIL
Bruschetta al Pomodoro
This rustic appetizer should be prepared only in summer, when ripe, juicy tomatoes are at their best.
MAKES 8 SERVINGS
8 (1-inch-thick) slices Italian bread
3 garlic cloves, sliced in half
½ cup extra-virgin olive oil
2 to 3 large ripe tomatoes, sliced Salt and freshly ground pepper to taste ⅓ cup coarsely shredded fresh basil
Preheat oven to 400F (205C). Place the bread slices on a baking sheet and bake 8 to 10 minutes, or until they are golden on both sides.
Rub one side of the toasted bread with garlic and drizzle with a little oil. Arrange a few slices of tomatoes over each slice of bread, season with salt and pepper and sprinkle with some basil. Drizzle tomatoes with more of the oil and serve while still warm.
MIXED SEAFOOD SALAD
Insalata Mista di Mare
A great seafood salad needs only three things: fresh fish, a light hand in cooking it and flavorful extra-virgin olive oil.
MAKES 4 SERVINGS
6 ounces bay scallops, rinsed under cold water
6 ounces medium shrimp, shelled and deveined
12 ounces white fish, such as halibut, mahi mahi or orange roughy, cut into 1½-inch pieces
3 ripe Roma tomatoes, diced
4 small green onions, white part only, thinly sliced
10 to 12 fresh basil leaves, shredded
Salt and freshly ground pepper to taste
2 garlic cloves, minced
⅓ cup extra-virgin olive oil
Juice of 1 large lemon
Crusty Italian bread
Bring a medium saucepan of water to a boil over medium heat; add scallops and shrimp. Cook 1½ to 2 minutes or until scallops are opaque and shrimp are pink. Remove with a slotted spoon and place in a bowl of very cold water to stop the cooking.
Add the fish pieces to the boiling water and cook 2 to 2½ minutes, or until the fish is opaque all the way through. Remove with a slotted spoon and add to the bowl of very cold water to stop the cooking. Drain, pat dry with paper towels and place the seafood in a large salad bowl.
Add the diced tomatoes, onions and basil. Season with salt and pepper. In a small bowl, combine the garlic with the oil and the lemon juice, mix well, then pour over seafood. Mix gently. Taste and adjust the seasoning and serve with slices of Italian bread.
HOT ANCHOVY DIP
Bagna Caôda
This classic Piedmont dish is typical of the region’s robust cuisine.
MAKES 4 SERVINGS
2 fennel bulbs
2 celery hearts
2 large, red or green sweet peppers
1 or 2 bunches radishes, trimmed
½ pound small asparagus
¼ cup butter
¾ cup olive oil
6 garlic cloves, finely chopped
8 flat anchovy fillets, chopped
Salt and freshly ground pepper, optional
Cut off long stalks and bruised leaves from fennels. Slice ends off bulbous bases. Wash and dry fennels. Cut into quarters, then horizontally into thick slices. Wash and dry celery hearts, peppers, radishes and asparagus. Slice celery hearts in half lengthwise. Slice peppers into quarters and remove seeds. Cut off tough asparagus ends. Using a sharp knife or potato peeler, peel outer skin. Arrange vegetables on a large platter.
Melt butter with oil in a small earthenware pot or small saucepan.When butter foams, add garlic. Sauté over medium heat until garlic begins to color; add anchovies. Reduce heat to very low. Stir until anchovies have almost dissolved. Season sparingly with salt and pepper, if desired. Keep dip warm at the table over a burner or on a warming tray. Serve with prepared vegetables.
Variation
Vegetables with Olive Oil Dip (Verdure in Pinzimonio): Prepare fresh vegetables. Combine 1 cup olive oil, 2 tablespoons salt and pepper to taste in a small bowl. Spoon dressing into 4 small bowls and place at each table setting.
ROASTED PEPPERS
Peperoni Arrostiti
MAKES 6 TO 8 SERVINGS