Amalfi Coast Entertaining

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Limoncello Spritz

Ingredients:

2 oz Limoncello

3 oz Prosecco

Splash of soda water

Ice

Lemon slices and mint for garnish

 

Instructions:

Fill a wine glass with ice.

Pour in the Limoncello and Prosecco.

Add a splash of soda water.

Stir gently and garnish with lemon slices and a sprig of mint.

 

Italian Lemonade

Mix fresh lemon juice with sparkling water and sugar to taste, garnish with mint leaves.

 

Citrus Marinated Olives

Ingredients:

2 cups mixed olives

1 orange, zested and juiced

1 lemon, zested and juiced

2 cloves garlic, smashed

1 tsp red pepper flakes

2 tbsp extra virgin olive oil

Fresh thyme sprigs

 

Instructions:

Combine all ingredients in a bowl.

Toss to coat the olives evenly.

Marinate in the refrigerator for at least 1 hour before serving.

 

Mini Caponata

Ingredients:

1 eggplant, diced

1/4 cup olive oil

1 onion, chopped

2 celery stalks, chopped

2 tomatoes, diced

1/4 cup capers

1/4 cup green olives, sliced

2 tbsp pine nuts

2 tbsp raisins

3 tbsp red wine vinegar

1 tbsp sugar

Fresh basil for garnish

 

Instructions:

Sauté the eggplant in olive oil until golden, then remove and set aside.

In the same pan, sauté onion and celery until soft.

Add tomatoes, capers, olives, pine nuts, raisins, vinegar, and sugar.

Return eggplant to the pan and cook until the mixture thickens.

Garnish with fresh basil before serving.

 

Italian Stuffed Mushrooms

Ingredients:

20 large white mushrooms, stems removed and chopped

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

2 tbsp chopped parsley

2 tbsp olive oil

Salt and pepper to taste

 

Instructions:

Preheat oven to 375°F (190°C).

Mix the chopped mushroom stems with breadcrumbs, Parmesan, garlic, parsley, olive oil, salt, and pepper.

Stuff each mushroom cap with the mixture.

Place on a baking sheet and bake for 15-20 minutes until golden.

 

Grilled Polenta Squares

Ingredients:

1 cup polenta

4 cups water

1 tsp salt

2 tbsp butter

1/2 cup grated Parmesan cheese

Olive oil for grilling

 

Instructions:

Bring water to a boil, add salt, and slowly whisk in polenta.

Cook until thickened, then stir in butter and Parmesan.

Pour into a greased baking dish and let cool until firm.

Cut into squares, brush with olive oil, and grill until crispy.

 

Grilled Calamari

Ingredients:

1 lb calamari, cleaned and cut into rings

2 tbsp olive oil

2 garlic cloves, minced

Juice of 1 lemon

Salt and pepper to taste

Chopped parsley for garnish

 

Instructions:

Preheat the grill to medium-high heat.

Toss calamari with olive oil, garlic, lemon juice, salt, and pepper.

Grill for 2-3 minutes per side until opaque and charred.

Garnish with chopped parsley before serving.

 

Ricotta Lemon Cookies

Ingredients:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

1 egg

1 cup ricotta cheese

Zest and juice of 1 lemon

 

Instructions:

Preheat oven to 350°F (175°C).

Whisk together flour, baking powder, and salt.

In another bowl, beat butter and sugar until creamy. Add egg, ricotta, lemon zest, and juice.

Gradually add dry ingredients to the wet mixture.

Drop spoonfuls of dough onto a baking sheet and bake for 15 minutes.