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

salami crisps 2014-06-15 14.43.38

There is only one ingredient:

24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)


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

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.


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)

Cipolline in agrodolce


3 tbsp. extra-virgin olive oil
1½ lbs. cipolline or pearl onions, peeled
¼ cup balsamic vinegar
1½ tbsp. sugar
Kosher salt, to taste


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:


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