I realize two posts this week are coming from Annie’s kitchen. What can I say? We spent a week with her and great stuff comes out of her kitchen.
Plus, she can feed a lot of people with very little ingredients and very simple preparation that’s somehow always insanely delicious. And that’s what you need when you have an itty bitty city kitchen. Something that doesn’t require a lot of ingredients, because who has the fridge space?; something that’s easy, because who has time to prepare a souffle after working all day?; and something that’s yummy, because, well, when there is such potential for amazing food, why eat something that’s just okay?
One night last week at the beach she texted me and said they were having wine and antipasti on the porch. Well, we had dinner plans, but, hey, I’m not saying no to antipasti. Plus there’s always second dinner. It’s fine. It was vacation. And vacation is about eating all the things (This was the mentality that led to the purchase of 7 pounds of chocolate and to a very panicked bride to be who may not be able to fit into her wedding dress come fitting time).
So, back home in the city, after an exhausting work day, I asked the hubs what he wanted for dinner. He said he could go for the thing Annie made.
This is so simple and so amazing. You can make this for 2, like I did, or you can make a big tray of it for a crowd.
Also, this is great when it’s a thousand degrees out and you don’t want to turn on the oven because the kitchen already feels like on.
Some sweet and some spicy sopresseta (you can use just one or the other depending on your preferences, but I like the mix)
Some chunks of fresh mozzarella and some slices of roasted red peppers
A drizzle of olive oil, a splash of balsamic and some black pepper.
Antipasti for two.