Everyday Pasta (4 page)

6 servings

I love this sweet syrup. It’s similar to chocolate sauce; in fact, beyond the antipasto platter, you could even use it as a dessert topping, drizzled over ice cream or berries.

Boil the balsamic vinegar and 3 tablespoons of sugar in a small, heavy saucepan over medium-high heat until reduced to ½ cup, stirring occasionally, about 20 minutes.

Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts, then sprinkle with the remaining tablespoon of sugar, and serve.

Makes 24

Garlic bread done even better: the salty, buttery, garlicky topping makes these toasts absolutely addictive.

Melt the butter in a small, heavy skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the parsley, thyme, garlic, lemon zest, and crushed red pepper flakes.

Preheat the oven to 425°F. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture, then sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.

6 to 8 servings

Irresistible
is the only word for these light and airy popovers. Add them to the bread basket with dinner or lunch and see how quickly they disappear. (
See photograph
.)

Preheat the oven to 400°F.

In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.

Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full. Bake until puffed and golden brown, 20 to 25 minutes.

Remove the popovers from the muffin pan and serve hot, or cool on a wire rack and serve warm or at room temperature.

4 to 6 servings

When I visited St. Louis on my first book tour, I sampled these addictive little cocktail nibbles. They are a perfect addition to an antipasto platter or a fun and easy party appetizer; serve them on a big platter with a small bowl of marinara in the center for dipping.

Heat 2 inches of olive oil in a large frying pan over medium heat until a deep-fry thermometer registers 325°F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

6 servings

A scapece
means pickled, and the longer the vegetables marinate in the red wine vinegar, the better they taste. My family used to make them in the winter when the veggies weren’t at their peak. These are super versatile; serve them alongside pasta, bread, fish, or meat or as the centerpiece of an antipasto platter.

Heat 3 tablespoons of the oil in a large, heavy frying pan over medium-high heat. Working in batches, add the zucchini slices and fry until golden, about 2 minutes per side. Use a slotted spoon to transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper, then with half of the garlic, basil, and mint.

Add the remaining 3 tablespoons of oil to the frying pan. Add the carrots to the hot oil and sauté until golden, about 5 minutes. Use a slotted spoon to add the fried carrots to the dish with the zucchini. Sprinkle generously with salt and pepper and the remaining garlic, basil, and mint. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature, then cover and marinate at room temperature for 8 hours, or overnight in the refrigerator. (Allow the vegetables to come to room temperature before serving.) Transfer the scapece to a platter and serve at room temperature.