AND from Montebello: Polpette di Miglio
Bruschetta – THE classic Roman antipasto…Punto (Period). Learn to prepare the tomato “relish” topping, and how to properly grill the bread (Yes, it was originally made outdoors over a charcoal grill, and sometimes still is in Italy!). Also served with other “tapenades”.
Caponata – Traditionally a contorno (side-dish), this sweet & sour Sicilian vegetable relish also makes a great topping for crostini (crackers), bruschetta, and even pasta.
Cipolline in agrodolce (Sweet & Sour Onions) – These mini pearl onions are seasoned & seared until they turn tart; martini onions are their tame twin sisters.
Crescia sfogliata Marchigiana (Italian Flatbread) – This griddle-cooked unleavened bread is lighter than Foccacia, flakier than a flour tortilla, and used to make wraps that are similar in style to quesadillas.
Focaccia – Mistaken for mere pizza crust in America, this pan bread is crisped on the outside, fluffy on the inside, and seasoned an infinite number of ways.
Insalata caprese (Caprese Salad) – Not all Caprese Salads are created equal! We use garden-fresh organic tomatoes & basil, actual bufala mozzarella and imported organic Italian olive oil, and teach you the traditional way to prepare and present this classic dish.
Insalata di finocchi e arance (Fennel & Orange Salad) – A juicy, tart and thirst-quenching dish, that’s best when made with blood oranges.
Peperonata (Stewed Sweet Peppers) – Ditto for these tangy mini peppers. Savory, but not spicy, they are the sweet & sour cousins of “Cipolline in agrodolce”.
Polenta alla milanese (“Fried” Polenta) – We broil, instead of fry, these polenta slices until they are crisped on the outside, but somehow still creamy on the inside. Our Marinara is the perfect dip to dunk them in.
Tapenade – These creamy, but textured, spreadable olives can top bruschetta, perk up a sandwich, or even season a pasta dish.