Caponata - a family favorite that serves a lot of people. Shown here as a first course, Caponata may also be served with bread or crackers as an appetizer.
Chorizo-stuffed Dates Wrapped in Bacon - a Southwest favorite.
Cicchetti al Tonno e Cacao - an unusual idea we picked up in Venice.
Tuscan Kale Chips - healthy and really tasty.
Tuna Pâté - a buttery take on tuna rillettes.
White Bean Purée - an herbed Italian dip or spread.
1 small onion or 1 large shallot
2 teaspoons unsalted butter
1 pound cooked, skinless salmon filet
8 ounces cream cheese
3 tablespoon freshly squeezed lemon juice
1 tablespoon (generous) horseradish
2 tablespoons chopped fresh dill weed
1/4 cup chopped fresh parsley
1/4 teaspoon liquid smoke, or 1/2 teaspoon Pimentón (smoked paprika)
dash Tabasco sauce
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper
cucumber slices for serving
Mince onion and cook in butter until clear. Put sautéed onion and remaining ingredients (except cucumber slices) in the bowl of a food processor fitted with the steel blade and pulse several times to blend. Once the ingredients are evenly mixed, purée until smooth. That’s it!
This pâté may be served in a bowl, or mounded and decorated with thinly sliced cucumber slices.
1 pound small button mushrooms
1/4 cup white vinegar
1 tablespoon kosher salt
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Clean mushrooms and pat dry. Mix remaining ingredients and pour over mushrooms in a glass or ceramic bowl. Cover and let marinate overnight.