Download⚡️ Piatti: Plates and Platters for Sharing, Inspired by Italy

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f r e e a c c e s , d o w n lo a d f r e e e b o
o k P ia t t i P la t e s a n d P la t t e r s f
o r S h a r in g , I n s p ir e d b y I t a ly ,
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a n d P la t t e r s f o r S h a r in g , I n s p
ir e d b y I t a ly , D O C P ia t t i P la t e
s a n d P la t t e r s f o r S h a r in g , I n s
p ir e d b y I t a ly
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Piatti Plates and Platters for Sharing, Inspired
by Italy
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Piatti Plates and Platters for Sharing, Inspired
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Description
Learn how to eat and entertain, Italian-Style.
Pull off an impressive spread, without
formality or fussiness, but with love, ease, and
elegance. Made in the spirit of the old-world
Italian spreads generous, abundant, rustic, and
seasonal. Charred radicchio and corn salad
with fennel and yogurt dressing Sliced pork
sausage with seared cauliflower and fennel Carta
di Musica - Sardinian Flatbread Thinly sliced
tuscan pork loin with rosemary, sage, and anchovy
Roasted Cherries with sour cream and hazelnuts
Preheat the oven to 400F 200C. In a medium
bowl, combine the vinegar, olive oil, honey,
salt, and a little pepper. Stir with a fork to
combine. Add the cherries and toss well to coat.
Transfer the cherries to a small parchment
paper-lined rimmed baking sheet, reserving the
remaining dressing in the bowl. Roast the
cherries until the juices are running and the
flesh has mostly collapsed, 18 to 20 minutes.
Remove and let cool slightly. Carefully transfer
the cherries to a serving bowl, shifting them
largely to one side of the bowl. Drizzle with a
little of the reserved dressing. On the free side
of the bowl, dollop the sour cream. Sprinkle the
fruit and cream with the hazelnuts and serve.
Ingredients 1 Tbsp red wine vinegar 1 tsp
extra-virgin olive oil 1 tsp honey 24 about 8
oz, or 230 g sweet red cherries, stems intact ½
cup 120 g sour cream 2 Tbsp chopped roasted
hazelnuts 1?8 tsp kosher salt Freshly ground
black pepper