By J.Denton & K.Kellinger
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Extra resources for Simple Italian Snacks
Prep the artichoke hearts in advance, keeping them pristine in lemon water. Have your Lemon Mayonnaise ready, and you’re in position to serve this luxurious snack with next to no visible labor. And don’t be afraid of using a thermometer; it makes your job easier. SERVES 4 2 lemons, halved 4 artichokes Approximately 6 cups vegetable oil 11 ⁄2 cups Wondra flour Lemon Mayonnaise (page 8) Sea salt Lemon wedges, for serving 1. Squeeze the halved lemons into a large bowl of water, and set it aside. 2.
Combine the aceto balsamico, olive oil, and lemon juice in a small cup, and mix with a fork. 2. Arrange the slices of bresaola on four serving plates. Dress the salad with the olive oil mixture, season with sea salt and freshly ground black pepper, and then toss to combine. Place a handful of dressed salad in the center of each plate. Top each with the sliced Crotonese and a sprinkling of sea salt and freshly ground black pepper. 20 slices bresaola Sea salt Freshly ground black pepper 8 ounces Crotonese cheese, thinly sliced Crotonese is a firm sheep’s milk cheese.
Cook until they are heated through, 3 to 4 minutes. Spread the pasta and peas evenly over the bottom of the pan. cup frozen peas, thawed Extra-virgin olive oil 4. Raise the heat under the pan to medium-high. Add the egg mixture and cook, undisturbed, until the edges begin to thicken and set, about 2 minutes. Then use a rubber spatula to lift the edges toward the center of the pan, while tilting the pan so that the still-liquid egg mixture runs underneath. Continue cooking until the eggs are set but still moist on top.
Simple Italian Snacks by J.Denton & K.Kellinger