'antipasti' on Serious Eats

Vegan: Broccoli Rabe and Antipasti Panini with Olive Salad

This sandwich is based on a muffuletta, but it wasn't as simple as removing the meat and cheese and shoving in vegetables in its place. You have to first think exactly what it is that made the meat and cheese work in a real muffuletta in the first place. For me, the success is in the texture: moist and compact, but still toothsome and giving with a balance of flavors—funky, salty, sour, herbal, a bit of dried fruit from the well-aged cured meats. More

Cook the Book: Octopus and Celery

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Cook the Book: Lentils with Pancetta

The Lentils with Pancetta have been one of my favorite vegetable antipasti at Otto for ages. On paper, room temperature lentils don't sound like the most exciting prelude to a meal but these little legumes have an intensity of flavor that belies their humble appearance. For a long time I have been trying to figure out what it is that gives them their distinct tang and brightness. More

More Posts