We like simple – especially simple, tasty, and impressive. We have three recipes that we have been using at our tasting events which fall in this category – and would be fun as starters at any event, any time of the year.
So, let’s get started……
Salami Crisps
There is only one ingredient:
24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)
Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
Parmesan Crisps
Again, only one ingredient:
3 oz of high quality Parmigiano-Reggiano
Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
Instructions:
Grate 1 cup Parmigiano-Reggiano. I like to use large holes of a box grater, but this recipe works just as well with finer grated cheese.
Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner or parchment paper, then flatten each mound lightly with a metal spatula to form a 3-inch round.
Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
If you want some variation, add some fresh herbs to the cheese – such as fresh basil.
Sweet and Sour Onions (Cipolline Agrodolce)
Ingredients:
3 tbsp. extra-virgin olive oil
1½ lbs. cipolline or pearl onions, peeled
¼ cup balsamic vinegar
1½ tbsp. sugar
Kosher salt, to taste
Instructions:
Heat oil in a 12″ skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil.
Add vinegar and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.
Want to know how to prepare the cipolline? Click on the video:
