Category:  Appetizers / Starters

Although I’ve been back from Spain for weeks, I’m still craving its exquisite gastronomy.

I discovered this wonderful tapa (appetizer) in Madrid – green olives, stuffed with marinated anchovies and piquillo peppers. The piquillo pepper is a variety of chile that is sweet and is void of heat. It’s absolutely exquisite in this appetizer.

Here’s how to start your next Spanish dinner – serve Olives Stuffed with Marinated Anchovies & Piquillo Peppers alongside Sangria – the Spanish Cooler (previously published on this website).

Prep time: 15 to 20 minutes
Makes: 20 pieces

Ingredients:
20 large green, pitted olives from a Spanish or Italian specialty foods stores (sold by the pound, in brine)
20 marinated Spanish anchovies (sold at Spanish or Italian specialty foods stores)
One 6-ounce jar of marinated, whole piquillo peppers
20 toothpicks

Prepare the Ingredients:

1. Working on a cutting board, cut each olive in half, lengthwise; set aside.

2. Remove marinated anchovies from package and drain them; set aside.

3. Remove piquillo peppers from jar and drain them in a colander.

4. Pass the peppers under cold water in colander and drain completely.

5. Transfer piquillo peppers to a cutting board; pat them lightly with a paper towel.

6. Cut the piquillo peppers in half or in fourths (cut them in the way they will best fit inside olives).

Stuff the Olives:

1. Take one anchovy and one piece of piquillo peppers; place them inside two olive halves.

2. Secure the olive with a toothpick; place it on a plate.

3. Continue stuffing the remaining olives.

4. Serve immediately or, alternatively, cover the plate of olives with plastic wrap and refrigerate.

5. This starter can be refrigerated up to 4 hours prior to serving.

6. Serve this starter on the same day you have assembled it. Leftovers can be covered in plastic wrap and enjoyed the next day.

Text & Photograph ©2014 Nancy DeLucia Real

During the winter months, we either eat comfort foods that are super-rich or we grab snacks that turn into extra pounds very quickly.

To get back into a low-fat regime, try this delicious cucumber salad. The cucumbers are marinated in distilled vinegar, water and honey. This Marinated Cucumber Salad takes just a few minutes to prepare. It’s a non-fat recipe and you can also enjoy it as an appetizer or a snack.

Prep time: 10 to 15 minutes
Serves: 4 to 6

Ingredients:

1 cup cold water
1/2 cup distilled vinegar
3 tablespoons honey
3/4 to 1 teaspoon salt
Dash ground black pepper
8 to 10 Persian cucumbers
1 medium carrot
1/2 cup thinly-sliced red onion, soaked in cold water and squeezed dry

Directions:

1. In a 2-quart glass or porcelain bowl, whisk together the water, vinegar, honey, salt and black pepper; set aside.

2. Meanwhile, rinse the cucumbers in cold water. Cut off and discard cucumber tips.

3. Peel the cucumbers and slice them into 1/8-inch thick circles.

4. Add the cucumber circles to the marinade in bowl; set aside.

5. In the meantime, rinse the carrot in cold water. Cut off and discard tips.

6. Peel the carrot and slice it into 1/8-inch thick circles.

7. Add the carrot slices to the cucumbers in bowl.

8. Add the drained onion slices to the cucumber mixture in bowl.

9. Cover the bowl with plastic wrap.

10. Refrigerate the cucumber salad for 2 hours – this will allow time for marinating the salad.

11. At serving time, drain the salad and transfer it to a serving bowl or platter.

12. Serve Marinated Cucumber Salad immediately.

Note: Should the Marinated Cucumber Salad stay in refrigerator overnight, the cucumbers will become soft and watery.

Text and Photograph ©2014 Nancy DeLucia Real

This savory/sweet appetizer is a perfect intro to a romantic evening. I’m sure you won’t forget to complement the Asiago cheese with a yummy flatbread and a nice wine (see suggestion below). Happy Valentine’s Day!

Prep time: 45 to 55 mins (for the coulis)
Makes: 3 to 3-1/2 cups

Ingredients:
3 cups unsweetened cranberry juice (not to be confused with cranberry juice cocktail)
1-1/3 cups granulated sugar
1/2 cup dark Balsamic vinegar
1/3 cup dried, pitted cherries
1-1/2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 3 tablespoons cold water in a small bowl
One 6-ounce Asiago cheese wedge
3 to 6 fresh cherries (for garnish)
Flatbread or your favorite crackers

1. In a 4-quart saucepot, stir together the cranberry juice, sugar and Balsamic vinegar. Bring to a boil and simmer on low heat for approximately 45 to 50 minutes or until mixture reduces to about 2-1/2 cups.

2. Meanwhile, in a small bowl, stir to combine the dried cherries with 1-1/2 tablespoons granulated sugar. Add the cherry mixture to the cranberry juice and cook for an additional 5 minutes or until cherries puff up.

3. Gradually stir in the cornstarch-water mixture and cook for about 1 minute or until the coulis has thickened. If a thicker sauce is desired, stir in an additional teaspoon of cornstarch premixed with cold water.

4. Set the hot coulis in the saucepot aside, covered, on a kitchen counter to cool completely. Refrigerate the coulis for at least 4 hours or overnight.

At serving time, place cheese wedge on a plate and drizzle the coulis over it. Garnish the plate with fresh cherries; serve with flatbread or crackers and lots of wine!

Red Wine suggestion: Bordeaux or Brunello
Text and Photograph ©2013 Nancy DeLucia Real

For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).

Finally, sip some wine and have fun with your guests.

Prep time: 15 to 20 minutes
Serves: 6 to 8

Ingredients:
One 15-ounce can (about 2 cups) green and black olives or a combination of both
3 teaspoons chopped or thinly sliced fresh fennel
4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons chopped, fresh coriander (cilantro)
2 tablespoons chopped, fresh mint leaves
Salt and ground black pepper (optional)

1. In a medium glass or porcelain bowl, combine all ingredients.

2. Taste and adjust seasonings.

3. You’re done!

Text and Photograph ©2012 Nancy DeLucia Real

The classic Caprese Salad consists of tomatoes, fresh mozzarella, olive oil and basil leaves. I’ve changed this recipe because I like tweaking and creating new recipes.

My version has some fresh pesto sandwiched between the tomato and mozzarella. There are no words or emotions to describe the luscious flavors of this Caprese with Basil Almond Pesto!

Prep time: 7 to 10 minutes
Serves: 4 to 6

Ingredients:
2 to 3 ripe tomatoes
extra virgin olive oil, to drizzle
salt and pepper, to taste
6 to 8 teaspoons Basil Almond Pesto (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
1 pound fresh mozzarella balls (these are called “bocconcini” or small bites)
4 to 6 large, fresh basil leaves

1. Slice the tomatoes in 1/4-inch thick slices and lay on a serving platter.

2. Drizzle the oil over tomato slices, followed by salt and pepper, to taste.

3. Spread 1 teaspoon Basil Almond Pesto on each tomato slice.

4. Drain all water from the mozzarella bocconcini and, on a cutting board, gently cut them in half.

5. Lay each one, flat side down, over the pesto and tomato (the rounded side of bocconcini should be face-up).

5. Drizzle some olive oil over each tomato-bocconcini component, followed by salt and pepper, to taste.

6. Cut the basil leaves in slivers and use them to decorate the plate or to decorate the salad.

Enjoy as a starter or salad course.

Text and Photograph © 2012 Nancy DeLucia Real.