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Finger food is a great, easy way to savor any Italian picnic. It is casual and can also add some romance. Nothing beats Italian prosciutto, so this is a must. You can also opt for any type of salami, like a sopressata. Next, the cheese. A great pecorino is a tasty accompaniment made from sheep's milk and is typically a harder cheese.
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Some Italian picnic language nerdery for you: The Italians use the word "picnic," too, but they break it into two words for some reason - "pic nic" - and pronounce it like "peek neek." The Italian word "scampagnata" technically means "a countryside outing," but since those outings nearly always involve food it can also.
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Purchase a fresh crusty ciabatta or Italian bread from a bakery. Slice the top third of the loaf off and set aside. Remove some of the bread from the center to make room for the fillings. Spread pesto or aioli over all cut surfaces of the loaf.
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Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run it cool water over it until it's warm. Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes.
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Chive Garlic Bread. A purchased loaf of French bread gets a real boost with a few simple ingredients. Garlic and chives make the savory slices irresistible. Along with lasagna or other Italian meal, we munch them until the last crumbs have vanished! —Kim Orr, West Grove, Pennsylvania. Go to Recipe. 5 / 65.
Recipes for an Italian picnic Sunset Magazine
In a frying pan add the olive oil, crushed garlic, and chilli flakes. Warm without letting the chilli burn, then add shallots and parsley. Add breadcrumbs, stir through and let mixture toast for around 2 minutes. Add passata and three quarters of the grated parmesan. It should be the consistency of minced meat.
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On the bottom half of each ciabatta rolls layer meats, then cheeses, followed by 1 or 2 slices of tomato. Cover tomato with a small handful of basil leaves. Spread 1 tablespoon of pesto on the top half of the ciabatta roll and place on top of basil leaves. Wrap each individual sandwich tightly in a piece of cling wrap.
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The morning of the picnic I quartered all my tomatoes, a t least 2 big containers, dowsed it all with olive oil, salt, pepper and fresh basil. Let it sit a bit so the juices can mingle, then tossed in your pasta and cheese adding more oil, basil and salt if needed. Both are easy to do, a nice presentation, and feeds a crowd, oh and of course.
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Crostata - An Italian pie which normally has a fruit based filling. Pies are easy to make and are the ideal picnic dessert. Keeping a tub of cream on hand is always a good idea in my experience. Check out this recipe for a beautiful peach crostata.
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Rotate the loaf of bread, and cut the boule loaf in half removing the top from the bottom. Use your fingers and scoop out the bread from the top and bottom of the boule. Leave about a ½ inch rim around the top and bottom of the bread shells to allow the filling to be pressed flat inside the bread loaf and stay inside.
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Enjoy a taste of classic Italian food with spectacular pasta dishes, unlimited salad and breadsticks, and sumptuous fine Italian wines. To make a reservation at our Timonium location, contact us online or give us a call at (410) 308-0838. To make a reservation at our Fallston location, contact us online or give us a call at (410) 692-5200.
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Mixed Italian dried herbs: Marjoram, thyme, basil, and oregano. Salt and Pepper to taste. Olive oil to cook the frittata in the pan (about two spoonfuls) Beat the eggs with the salt and pepper, add the milk and grated cheese and the herbs. Heat the oil in the pan and cook until thickened. Turn the frittata and finish the cooking.
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Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours. Once 12 hours have passed, unwrap the sandwiches and slice into square for serving.
63 Easy Finger Food Recipes For Your Next Picnic Party food
An authentic Italian picnic should include a full spread of pasta salads, antipasto, salami and capicola, fresh fruits, crusty bread, wine, and sparkling water. Whether you're planning on taking your picnic to a gorgeous local lookout or right to your own backyard, we've got the tips and tricks you need for creating a molto bene Italian.
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Picnic Foods that Pair with Chianti. Pear, Prosciutto di Parma DOP and gorgonzola appetizers: the sweet fruity notes of the Chianti balance the savory and salty flavor of the Prosciutto di Parma DOP. Olive salad with pepperoncini: the dry smooth flavor of the Chianti balances the briny and lightly spicy flavor of this classic antipasto.
Pressed Italian Picnic Sandwiches are the perfect upscale sandwich for
This crowd-pleasing sandwich is made muffuletta -style: you assemble it a few hours to a day ahead of time using one loaf of bread, then slice it up into pieces later. With pesto, salame, cheese, and an arugula-fennel salad to tie it together, this one is a real winner. If you want to be extra (which we always do) you can cut the sandwich into.
