Rotolini di Prosciutto e Pere

Prosciutto and Pears

This appetizer couldn't be simpler or more delicious! It can be passed on a platter as finger food or served at table as an elegant first course. A glass of Gabbiano Chianti Classico is the perfect match. Cin Cin.

8 thin slices prosciutto di Parma

2 pears, ripe but firm

freshly ground pepper

Peel and core pears; cut into 16 slices total. Cut prosciutto slices in half and wrap one around each pear slice, leaving the tip of each pear exposed. Sprinkle with pepper and serve immediately.

Makes 4 Servings

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Peperoni Arrosti

Roasted Sweet Red Peppers

The "Tavola Fredda," a table of beautiful antipasti at the front of most Tuscan restaurants, always features a platter of roasted peppers, shimmering in olive oil. Fire roasting adds a wonderful aroma, and they are fun to roast while preparing the coals for the entrée.

Serves 4 - 6

Ingredients 

4 large red bell peppers

3 cloves garlic, minced fine

3 tablespoons olive oil 

  salt

Wash and dry the peppers.

On the hot coals themselves (not on the grate), or over the open flame of a gas stove, roast the peppers until completely charred on all sides. Seal the charred peppers in a plastic bag for five minutes.

Under cold running water, remove the charred skins and pat the peppers dry with paper towels. Cut the peppers in half, remove the seeds and veins, and cut into strips about 1" wide.

In a large skillet, heat the olive oil and add the minced garlic. Add the peppers and sauté until tender, about 5 minutes.

Arrange the peppers on a serving platter, season lightly with salt, and pour the oil and garlic over them.

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