Snacks

5 recipes

Arancini

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated parmesan and beaten egg to bind. Filling, a stew of beef-and-pork ragù with peas, OR a cube of mozzarella, sits in the centre of each ball. Hands wet with water shape the rice around the filling into a tight orange-sized ball (or cone, for the Catania style). Each ball is rolled first in flour, then in beaten egg, then in fine breadcrumbs (or in the doubled-up "panata" mix of flour + water for the Sicilian original). Deep-fried at 180°C in 4-5 cm of oil for 4-6 minutes per ball until deep gold. Drained on kitchen paper; eaten warm.

45 minutes Serves4

Bruschetta al Pomodoro

Cubed ripe tomatoes sit with salt, olive oil, basil and a touch of red wine vinegar for 30 minutes to release juice and meld. Country-style bread is sliced 2 cm thick and toasted hard on a grill, in a pan, or under a high broiler until both sides are deeply golden with charred edges. While still warm, each slice is rubbed with a raw garlic clove (the rough bread surface acts as a grater, embedding garlic essence into every fibre) and drizzled with extra-virgin olive oil. The macerated tomato mixture is spooned onto each slice; eaten within 60 seconds before the bread goes soft.

50 minutes Serves4

Bruschetta Platter (Tomato and Roasted Pepper)

A fresh and elegant Italian starter featuring toasted bread topped with roasted peppers or fresh tomato and basil. This bruschetta celebrates simplicity and quality ingredients, the charred bread provides a textural contrast to cool, flavourful toppings. Perfect for entertaining as it can be partially prepared ahead. ### Pepper Topping - 1 yellow pepper - 1 red pepper - 1 green pepper - Oil for roasting

15 minutes Serves4-6

Crostini di Fegatini

Onion is softened in olive oil with chopped anchovies. Trimmed chicken livers join and brown briefly. Vin Santo (sweet Tuscan dessert wine, or dry Marsala / brandy as substitute) deglazes; capers are stirred in; the mixture simmers for 8 minutes covered until the livers are tender. Pulsed (not pureed) in a food processor with a knob of cold butter and fresh sage to a coarse spreadable paste. Warm, the paté is spread onto small toasts; eaten as antipasto with prosecco or a glass of Chianti.

40 minutes Serves6

Parma Ham Mikados

Parma ham mikados are the apotheosis of simple elegance: delicate filo pastry wrapped with thin Parma ham, buttered and mustard-enriched, then briefly crisped in a hot oven. The interior ham remains tender while the filo exterior becomes shatteringly crisp. Success depends on handling filo gently (to avoid tearing), using quality Parma ham (thinly sliced), and baking briefly enough to crisp without hardening. These must be eaten immediately; cold or at room temperature, they lose their appeal. The name "mikados" refers to the Japanese term for emperors, these are regal appetizers.

17 minutes Serves12