I know I’m not the only one who has been dreaming of Piera’s veggie spread (it could have something to do with the mass amounts of emails, comments, pinterest posts, etc… we received demanding her recipes.) Heard you loud and clear and you’re in luck! We have all 3 of the recipes for you below.
Perfect for next weekend’s GIRLS party!
Beet Salad with Cumin Vinaigrette, Feta, and Fried Chick Peas
Roast 2 bunches of peeled, quartered beets with olive oil, sea salt, sprigs of thyme and sliced shallots. Toast cumin seeds in a pan and pound in a mortar, add 2 tbs red wine vinegar and the juice of one lemon, sea salt, whisk in extra virgin olive oil. When the beets are done roasting, toss with the vinaigrette. Arrange on a plate with pitted oil-cured olives, feta or ricotta salata. In a pan heat oil to very hot. Add 1 cup of cooked chick peas and fry until crispy. Remove from oil with a slotted spoon and let drain on paper towels. Grind fresh pepper on top.
Sautéed Baby Broccoli with Anchovies, Black Olives and Fresh Burrata
In a cast-iron pan put olive oil, 4 cloves of crushed garlic, a sprinkle of red pepper flakes, and 3 anchovy fillets. Smash together with the back of a spoon. Heat and cook until the garlic is golden and aromatic. Add in the broccoli and sauté until tender. When cooked, arrange on a platter with slices of burrata cheese (or fresh mozzarella), oil-cured pitted black olives. Finish with a squeeze of lemon and fresh pepper.
Parsley Pesto and Parmesan Crostini
In a food processor, blend together 2 cups fresh parsley, a big handful of toasted walnuts, the green stems of 4 shallots, zest of one lemon, and 1/4 cup grated parmesan. Once a rough paste has formed blend in olive oil, salt, and pepper to taste. Spread on toasted rustic slices of bread and top with sliced Parigiano Regiano and fresh black pepper.