Favorite appetizers from the Mediterranean shores?
Zeppo wrote:
> How about a small plate with a slice of fresh mozzarella, an artichoke
> heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
> with some really good EVOO?
That sounds good (as I add it to the list of candidates). I recently read of
someone putting an uncooked artichoke heart in a boil-in bag with the brine
from green olives and cooking it until tender; I might give that a try and
then finish it the way you describe.
> Another could be some sautéed chanterelles (and maybe a little shaved
> truffle) with a bit of shaved parmesan.
I'm already planning to feature chanterelles prominently in another dish,
though what you write sounds very good also.
Bob
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