Anchovy & White Pesto Crostini
Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Quiche with Morels and Sage Sausage
An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
Pasta Salad
Busiate with cherry tomatoes, artichokes, olives, salami and provolone. Better after a night in the fridge, which makes it ideal for a crowd.
Smoked Balsamic Gin Sour
London dry gin with lemon, Campari and smoked balsamic glaze, shaken with egg white for a silky head.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Challah French Toast
Thick-cut challah soaked in vanilla cream, fried in Chianti Classico olive oil and served with whipped mascarpone and balsamic blueberry sauce.
Spicy Italian Sausage Stuffed Mushrooms
Baby bella caps filled with spicy Italian sausage, sun-dried tomato, Parmesan and caramelized onion, finished with truffle balsamic.
Panzanella Salad
The Tuscan answer to stale bread. Torn ciabatta soaked in tomato juices with cherry tomatoes, artichokes, mozzarella and basil.
Italian Gazpacho
Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.
Spring Salad
Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.