Creamy Mushroom Crostini
In a pan, heat up extra-virgin olive oil, chopped garlic, sliced mushrooms and fry for 10 minutes until golden. Add some sweet vermouth, a splash of cream and thyme, let reduce and spoon onto crostini.
Smoked Salmon & Pear Crostini
Dice up a bosc pear and add to a crostini. Top with a slice of smoked salmon, then drizzle with balsamic vinegar, olive oil and a bit of salt.
Lazy Man's Carpaccio
Lay slices of bresaola on a serving platter. Cover them with arugula. Sprinkle with salt and freshly squeezed lemon juice. With a vegetable peeler, shave large pieces of Parmigiano-Reggiano cheese over top, then drizzle the whole thing with the best extra-virgin olive oil you have.
Vin Burlée
- Zest of 1 orange
- Zest of 1 lemon
- 1 lime
- 200 g white sugar
- 6 whole cloves
- 1 stick cinnamon
- 1/2 whole nutmeg, for grating
- 1 vanilla pod, halved lengthways
- 3 star anise
- 2 bottles David Rocco's Chianti
Put everything in pot and bring to a boil. Reduce, and let simmer for 10-15 minutes.
Strain and serve. Keep on low for second helpings.
Serves 6 to 8