Parmesan Crisps with Goat Cheese
These savory, crunchy, creamy appetizers perk the appetite and pair wonderfully with either red or white wine. Crisps can be made a day ahead and kept in an air-tight container, top before serving. This recipe was developed for the Molesini Wine Club and included in a wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Italian Chicken and Pork Meatballs
Served as an appetizer in a bowl or on individual plates, sprinkled with Parmesan and parsley. Make sure to provide bread to soak up the sauce. The meatballs are also excellent served over pasta or polenta.
Italian Eggplant Fries
I’ve repeatedly witnessed a phenomenon with this appetizer: people who claim to dislike eggplant, devour it and ask for the recipe. Pre-soak the eggplant in saltwater to prevent it from absorbing too much oil. This makes a great appetizer for vegans or those with gluten intolerance.
Tuna Tartare with Italian Potato Chips
Cold, refreshing sparkling wines pair well with foods that are salty and crisp or rich and creamy. Here are two excellent choices that can be served alone or together. These recipes were developed for Molesini Wine Club. If you are a member, they send along recipes you can make and enjoy during their virtual wine tastings. What a great idea! You may wish to offer an accompanying soft cheese, such as Saint André, Epoisses, Brie, fontina, or Taleggio.
Deviled Eggs
Deviled eggs have been around since 15th-century Italy. But it wasn’t until the mid-1700s that the British gave them that moniker—not because they were sinfully rich, but because the cooking term “devil” referred to food that was well chopped and mixed with a sauce or seasoning. The key to a good deviled egg is to mash the yolk with a fork until it is free of all lumps before mixing in the other ingredients. This ensures the creamy texture that makes deviled eggs so heavenly.
Boiling an egg—to peel!
If you plan on peeling your boiled eggs, there is a surefire way to end up with shells that slip right off. I learned this trick from reading The Food Lab, by J. Kenji López-Alt. Bring a pot of water, deep enough to fully submerge the eggs, to a boil. Carefully lower the eggs into the water with a spoon. Wait 30 seconds, then add eight to 10 ice cubes. When the water returns to a boil (which takes a few minutes), set your timer for 11 minutes. When done, set the pot under cold running water. Tap an egg to crack the shell, and there you have it, shells that peel right off.
Roasted Cauliflower with Tahini Dip
This dish’s meaty texture and lovely color make it a wonderful appetizer when served with tahini dip or as a side dish with tahini sauce (a thinned version of the dip) drizzled on top. Any leftover cauliflower is excellent in a salad.