Rewind: antipasto
April 28th, 2008
I had friends to dinner Saturday night. Because I was making the meat dish from the April 7 2008 menu, I decided to do a home-sized version of the Pugliese antipasto, because it keeps people busy and fed while a more complicated dish finishes.
One thing that makes this workable and tastier is that not everything is made at the last minute, or even made at home. I served no meat or fish because the course that followed is very meaty, but with something like prosciutto, pancetta or a few spicy mussels, I would consider this antipasto a whole meal and be happy to have it. I am not, however, all Italian– yet.
The dish on the left is of fried red peppers, but I think they are more accurately called braised peppers. It’s peppers, salt and oil, cooked covered for a long time and then served at room temperature. Directly in front, in a tray made just for antipasto, are fresh green olives, goat’s cheese for the potatoes, a cheese called “Crema di Maggio” or May cream cheese, and black olives. The olives are both from tubs and are not very salty. I don”t know why that is, because olives are picked once a year and I think they must be preserved the same length of time, but anyway, I like these very much and often buy them. This tray illustrates Judy Witts’ oft stated philosophy of shop more and cook less. Those four things are really good and I tried a lot of less-good things before deciding these were worthy of replacing something homemade.
To the left is a plate of tiny baked potatoes cooked under salt. On the right is a loaf of pane di Altamura, a DOP bread that is trucked into my Coop from the south every morning. The hand is Paolo’s, who is pouring a Pugliese rosé wine.
This is, once again, purea di fave secche, which recipe was published here a few posts back. It is served warm. My Umbrian guests really liked it, and it surprised me to find that none of them had ever had it before.
Eating like this, among a few friends, is just about my favorite thing. I’m not so busy that I don’t get to talk and eat with everyone else, because they are friends I can experiment a little, and the evening feels relaxed and healthy.
Entry Filed under: vegetarian, vegetables, antipasto
10 Comments Add your own
1. bleeding espresso | April 28th, 2008 at 10:42 am
Thanks for reminding me of that purea–P\’s mom just brought me a big ole bag o\’ favas.
2. Beatriz' Suitcase Contents | April 28th, 2008 at 4:04 pm
Lovely table, and great suggestions. When you say that the olives are from tubs, what do you mean? I have to confess my ignorance here… I will try and find the may cheese, as it looks good, and the name is poetic… See, I buy wine with beautiful names or great pictures on the label, that is me… thank goodness for Fernando who KNOWS about wine.
3. Beatriz' Suitcase Contents | April 28th, 2008 at 4:08 pm
Oh no! my comment just dissapeared! and it was a good one. I was saying that your table looks lovely, and that I would like to know what olives from tubes are… as I have no idea. I said that I liked your idea of purchased antipasti and that the May cheese looks really good. There was more, but, oh well…
4. admin | April 28th, 2008 at 10:26 pm
I mean that the olives are bought loose, not packaged. They vary a bit more. The Crema di Maggio looked a lot more interesting than it was.
Somehow your comments were sent back to the approval queue, dunno why.
5. gianna | April 29th, 2008 at 9:08 am
It was the same for us. Thanks
6. Linda | April 29th, 2008 at 11:22 am
I’ve never had purea di fava before. Looks great!
7. Cherrye | April 29th, 2008 at 11:32 am
Oh, Judith that all looks delish and the table was beautiful! I love dinner parties, too!
8. admin | April 29th, 2008 at 8:05 pm
When you and Espresso come north I will make a party for you and the Italian hunks.
9. Palma | April 30th, 2008 at 6:01 am
It all looks good to me. I\’m not crazy about fava beans. My mom craved them the whole time she was pregnant with me, and must have eaten enough for my lifetime too, but the puree looks great!
10. admin | April 30th, 2008 at 10:40 am
Dried fave are completely different from fresh ones. I love both, but they are as different as green peas and split pea soup!
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