(as of Jun 04,2021 10:21:40 UTC – Details)
From the Publisher
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.
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
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.
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