Piatti: Plates and platters for sharing, inspired by Italy

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(as of Jun 04,2021 10:21:40 UTC – Details)


Editor-in-Chief of SAVEUR Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.



From the Publisher

piattipiatti

Learn how to eat and entertain, Italian-Style.

Pull off an impressive spread, without formality or fussiness, but with love, ease, and elegance.

Made in the spirit of the old-world Italian spreads: generous, abundant, rustic, and seasonal.

piatti

piatti

piatti

piatti

piatti, stacy adimando, cookbook, italian

piatti, stacy adimando, cookbook, italian

piatti

piatti

Charred radicchio and corn salad with fennel and yogurt dressing

Sliced pork sausage with seared cauliflower and fennel

Carta di Musica – Sardinian Flatbread

Thinly sliced tuscan pork loin with rosemary, sage, and anchovy

cherriescherries

Roasted Cherries

with sour cream and hazelnuts

Preheat the oven to 400°F [200°C].

In a medium bowl, combine the vinegar, olive oil, honey, salt, and a little pepper. Stir with a fork to combine. Add the cherries and toss well to coat. Transfer the cherries to a small parchment paper-lined rimmed baking sheet, reserving the remaining dressing in the bowl.

Roast the cherries until the juices are running and the flesh has mostly collapsed, 18 to 20 minutes. Remove and let cool slightly.

Carefully transfer the cherries to a serving bowl, shifting them largely to one side of the bowl. Drizzle with a little of the reserved dressing. On the free side of the bowl, dollop the sour cream. Sprinkle the fruit and cream with the hazelnuts and serve.

Ingredients

1 Tbsp red wine vinegar

1 tsp extra-virgin olive oil

1 tsp honey

24 [about 8 oz, or 230 g] sweet red cherries, stems intact

½ cup [120 g] sour cream

2 Tbsp chopped roasted hazelnuts

1⁄8 tsp kosher salt

Freshly ground black pepper

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