Draft Mangiamo "Chef Margie"

o m a i g n a M

COOKBOOK

e r u t a n g i S Your Insert logo here

WWW.URBANAFARMSTEAD.NET/

Welcome Letter “My book Mangiamo send out a warm invitation from my hands to yours, from my heart and into your home...... Saying Welcome To Italy.”

o Chef Margie Raimond

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed enim purus, volutpat molestie rhoncus et, vehicula a quam. Pellentesque libero nisi, commodo in velit eget, dictum scelerisque lorem. Donec vehicula bibendum dolor, ut lacinia dolor imperdiet sed. Mauris ac nunc sagittis, malesuada velit eget, lobortis neque.

Maecenas ut enim porttitor erat commodo posuere nec a felis.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed enim purus, volutpat molestie rhoncus et, vehicula a quam. Pellentesque libero nisi, commodo in velit eget, dictum scelerisque lorem. Donec vehicula bibendum dolor, ut lacinia dolor imperdiet sed. Mauris ac nunc sagittis, malesuada velit eget, lobortis neque.

Maecenas ut enim porttitor erat commodo posuere nec a felis.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aenean consectetur lectus purus, eget dictum urna hendrerit nec. Nunc tincidunt nulla libero, ac rutrum ipsum posuere ut. Nullam eu eros ac sapien sodales iaculis.

Maecenas eleifend neque ut viverra dapibus.

Aliquam euismod metus non tempus tempus.

In hac habitasse platea dictumst.

Suspendisse vitae tellus laoreet, auctor magna ultrices, vehicula nisi.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aenean consectetur lectus purus, eget dictum urna hendrerit nec. Nunc tincidunt nulla libero, ac rutrum ipsum posuere ut. Nullam eu eros ac sapien sodales iaculis.

Maecenas eleifend neque ut viverra dapibus.

Aliquam euismod metus non tempus tempus.

In hac habitasse platea dictumst. Suspendisse vitae tellus laoreet, auctor magna ultrices, vehicula nisi.

Duis lacus arcu, varius at est eu, iaculis iaculis orci. Suspendisse vel condimentum sem, sed rutrum lacus. Nullam dapibus porttitor varius.

Pellentesque ultricies, dolor scelerisque interdum placerat, eros nulla imperdiet neque, et pulvinar ipsum tortor non lorem. Etiam vitae laoreet diam.

THE FAMILY COOKBOOK

CONTENTS 06

ANTIPASTI E ZUPPA Type Introduction here

PASTA E GNOCCHI Type Introduction here

PANE E PIZZA Type Introduction here

RICETTE DI FAMIGLIA SICILIANE Type Introduction here

RICETTE DI FAMIGLIA NAPOLITANO Type Introduction here

FRUTTA, VERDURA E CEREALI Type Introduction here

CONTENTS DOLCI Type Introduction here

ADDITIONAL Type Introduction here

1

SECTION ONE

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Pellentesque semper velit a lorem pellentesque molestie viverra mi molestie. Maecenas.

www.kitchen.com | 56

STORY BEHIND GARDEN TO TABLE Antipasto is a traditional first course of an Italian meal.

Literally, the word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.”

Except for Sunday dinners and holidays, it is not an elaborate board of food like we imagine a charcuterie board.

It is a plate with either a family’s, local farmer or neighbor’s homemade sausage and cheese, olives and maybe even anchovies.

I love to make boards for parties and holidays. Here are a few of my favorite ideas.

RECIPE

www.urbanafarmstead.net/

MEAT-ANTIPAST MEAT ANTIPASTO

Called affettati misti (mixed cold cuts) in Italian, the platter should be made up of a good selection of meats that contrast in flavor and appearance. Cut the meat in different ways, for example sliced thin or cubed. Serve with fruit such as figs, olives and caperberries, or with slices of ripe melon or peaches.

PROCEDURE

INGREDIENTS 6 slices of lardo

01

6 slices salami

Lay out the meat on a platter, folding some and rolling others. Arrange your accompaniments on the patter so your guests can help themselves.

6 slices of coppa di parma 6 slices of bresaola 6 slices prosciutto 6 plain olive oil bruschetta (see page 6 slices mortadella

02

Always serve with plenty of bread, good extra virgin olive oil and lemon wedges.

6 chicken livers crostini (see page Black olives, in brine and unpitted Cipollini (Pickled baby onions)

Tip:

Caperberries

Always serve a meat antipasto platter at room

Sun-dried tomatoes

temperature – meat taken straight out of the

3 figs

refrigerator lacks flavor.

6 slices cantaloupe melon Country-style bread, such as ciabatta, to serve Extra virgin olive oil and lemon wedges.

PREP TIME Prep | TBA Cook | TBA

SERVES 6

Ready in | TBA Duration | TBA

www.kitchen.com | 56

LEARNING

T E C H N I Q UC E Su t s Shaving

1

Some meats need to be shaved rather than sliced. Lardo is a piece of lard that has been salted, and sometimes flavored on the sides with herbs or spice. It should be shaved very finely with a cheese slicer, mandolin or potato peeler so it melts in the mouth, giving just a hint of flavor.

2 Cubing Mortadella is my favorite. I like to cube Mortadella, a cooked sausage from Bologna. It is either very finely sliced and then rolled or folded or cut into cubes.

3 Slicing Larger salamis are best sliced on an electric slicer when you buy them. Smaller ones are okay to hand-slice.

Garnish and enjoy!

https://www.urbanafarmstead.net/

Caperberrie Caperberries

I love to add caperberries. These are the fruit of the caper bush preserved in brine.

They are shaped like grapes and have a long stalk at one end and thin white stripes running along their lengths. They are similar in taste to capers, which are the unopened buds of the same bush, but the flavor is not as strong.

www.urbanafarmstead.net | 56

Seafood Antipasto Seafood Antipasto

Seafood Marinating Times Type Small-Medium Shrimp: Large Shrimp: Flaky Fish Filet: Firm Fish Filet: Firm Fish Steak:

Marinating Time Marinating Time 30min min 1515––30 30 – – 45 45 min min 30 30 min 30 min 30 30min min––11hr hr 1 – 2 hrs 1 – 2 hrs

Personal I serve it during the holidays and for special Sunday meals. Even if you don’t live on the coast, you can use a mix of local fish and storebought fish and seafood. You can also buy marinated fish in jars or tins or from a local delicatessen.

www.kitchen.com | 56

COOKING

1

Instructions

Fresh broiled fish is one of the simplest and quickest antipasto to make at home. Heat the broiler and brush each fish with olive oil and place a small slice of lemon in the cavity of the fish. Broil the fish on both sides until cooked through.

3

Marinated with Olive Oil, Lemon, & Herbs Combine ½ cup olive oil, 2 tablespoons of fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary or thyme) removed from the stems and loosely chopped. Brush the marinade on the fish. Cover and chill for 10-25 minutes.

2

Marinated and Grilled When you prepare a seafood marinade, be sure to only use a small amount of an acidic ingredient with an oil based liquid.

Don’t leave the seafood in it for too long or the acid will start to cook the fish.

Tip: It is difficult to brown seafood if the meat has too much water in it. Always pat fish filets and other seafood with paper towels before cooking to absorb any water on the skin. Excess water creates steam during cooking which will prevent it from getting crisp, brown skin.

4

www.kitchen.com | 56