The Art of Food: pane rustico Italian Flatbread

Showing posts with label pane rustico Italian Flatbread. Show all posts

Pane Insalata with Olivada Pesto

PANE INSALATA WITH OLIVADA PESTO, LEMON DRESSED ARUGULA GREENS AND PARMESAN CHEESE

1 sheet Pane Rustico Italian Flatbread
½ cup Olivada Olive Pesto
small handful of arugula greens
1 Tablespoon fresh lemon juice
1 tsp. Wild Oregano & Sage Salt
4 Tablespoons extra virgin olive oil
shavings of parmesan cheese

In a 350 degree oven, bake the sheet of flatbread in the oven until golden brown, about 1-2 minutes {watch carefully- it cooks fast!}. Break into 10-12 rough hewn pieces. Spoon the olive pesto over the sheet of flatbread evenly, leaving about an inch of the bread plain.
In a small bowl, add the lemon juice and salt, and whisk in the oil until it is emulsified. Toss a one Tablespoons with a handful of greens and dress lightly, just until coated. Place on the flatbread. Top with shavings of cheese.

Serve immediately.
*note: the pane will become soggy if prepared with the other ingredients too early. Put together about 15-20 minutes before serving.

Cucumber, Chickpea + Feta Rustico Antipasti

CUCUMBER, CHICKPEA + FETA RUSTICO ANTIPASTI

2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.

Arugula + Shaved Parmesan Insalata

ARUGULA AND SHAVED PARMESAN INSALATA

2 large handfuls of baby arugula leaves
1 wedge of Parmesan {for shaving}
1 shallot, peeled and chopped finely
1 Tablespoon cabernet or red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 Tablespoons extra virgin olive Oil
1 sheet Pane Rustico flatbread*

Wash and dry the arugula leaves.
With a vegetable peeler, shave the Parmesan cheese into thin shards until you have around a quarter cup or so.
In a small bowl, add the shallot, vinegar, salt and pepper. Slowly whisk in the olive oil until blended well.
Gently toss the arugula just until the leaves are lightly coated. {you may not need all of the vinaigrette-best to add less to start}. Place on a sheet of cooked pane rustico. Top with shaved Parmesan cheese.
Makes a antipasti selection, salad course or a main course when topped with grilled salmon or pulled roasted chicken.

Bella's Signature Antipasti Platter

BELLA’S SIGNATURE ANTIPASTI PLATTER

1 cup Marcona Almonds Pane Rustico

1/2 lb. La Quercia Prosciutto 1 6oz. Olivada Olive Pesto

1/2 lb. Creminelli Tradizionale Sausage 1 6oz. Piccolo Pomodoro 8oz. 8oz. Sweet Grass Dairy Goat Cheese Tomato & Basil

8oz. Rogue River Smokey Blue Cheese 1 6oz. Caramelized Onion 8oz. Fresh Mozzarella Bocconcini Fennel & Golden Raisin

Choose your favorite large platter or cutting board. Allow the goat cheese and blue cheese to come to room temperature, about 30 minutes. Have two cheese knives available.

For the Pane Rustico, drizzle with olive oil and salt. Place in a 350 oven for 30 seconds or until brown. Arrange the prepared Pane Rustico at the center (Tip: place the Pane Rustico on top of a cake stand for added height). Place the almonds and mozzarella in small bowls. Thinly slice the sausage and fan out along the edge. Roll the prosciutto into cigars. Serve the Olivada pesto from the jar, or use a small bowl and have a serving spoon available. The tomatoes and caramelized onions can also be served out of the jar or placed directly on the platter. (Tip: if serving on the platter, reserve the liquid from the jar, as it makes a delicious condiment). Have small plates, forks, toothpicks, and napkins nearby. Keep your arrangement simple and casual, and you’ll have a wonderful antipasti platter for any party!

Serves 6-8

Bella @ Bendel's!

Fifth avenue rocks!
I am not really an uptown girl, but I sure loved playing the part for a week when we launched our first full-line Bella Cucina store at Henri Bendel's in NYC.
When the doors open at HB, its like a perpetual party. Music blaring, perfume spritzing, luscious clothes being tossed into bags like they just came off the sale rack {trust me, they didn't}. Laura Mercier and her staff of thousands stood ready at the door to make faces beautiful {pink champagne lipstick was my pick}. Federic Fekkai was making magic on the fourth floor.
And so, when Henri Bendels invited Bella Cucina to have a store in their Fifth Avenue windows for a week, needless to say we were more than ecstatic. I mean, this iconic store has been around for decades. It still changes the windows weekly. Can you imagine? It's part art, part party, part glam fest.

And Bella Cucina got to be front and center on Fifth avenue baking Pane Rustico Italian flatbread!!
People were peering through the window wondering what the heck food was doing in Bendels. They were intrigued and taken by surprise. Best of all, they were hungry! and willing to try all that we had to offer. They loved it and so did we. Bendel's is the only place in NYC that now carries our entire line of products- from antipasti appetizers to dolci desserts and everything in between.

I thought I would be exhausted after seven days of 10 hours on my feet, but instead I was enthused and energized. How could I not be? So glad to be able to see how food can change the day and feed the people. That makes me happy.

I am looking forward to returning a week Saturday for my second printing book signing of La Bella Vita. We will be pouring prosecco tasting our artisan made antipasti appetizers at Bendels on March 31st from 4-8 pm. Come visit and enjoy.
Get your glam on and come join the party!

Bella Cucina

Buon appetito!
copyright 2009 Alisa Barry