Filippo Berio - Appetizers & Snacks Archives

Jerk Chicken with Gnocchi

The fusion of Jamaican jerk and Italian gnocchi creates a new-world comfort food with warm aromatic spices and rich flavors.

Position a rack in the center of the oven and heat the oven to 450 degrees F.
Combine 2 Tbs. of the olive oil, 2 Tbs. of the lime juice, the jerk rub, and ½ tsp. salt in a shallow bowl. Toss the chicken with the oil mixture to coat completely. Place the chicken and chopped peppers on a rimmed baking sheet, keeping them separate, each using half of the baking pan. Drizzle the peppers with 1 tsp. of the olive oil, and toss well. Roast 20 to 25 minutes, until the chicken thighs are cooked through and the peppers are crisp in spots.
To make the lime juice vinaigrette, in a small bowl, whisk together 4 Tbs. of the olive oil, 3 Tbs. of lime juice, the red onion, garlic, ½ tsp. salt, and 1¼ tsp. pepper. Reserve.
Meanwhile, bring a large pot of well-salted water to a boil. Cook the gnocchi according to package directions. Drain and transfer to a large bowl.
Toss the gnocchi with the lime juice vinaigrette. Add the chicken, peppers, and tomatoes. Season to taste with salt, sprinkle the cilantro over the top, and serve.

Harissa Aïoli

Put the cloves of garlic into a food processor or blender and process until finely chopped.
Add egg yolks and water and process until blended.
With the machine running, drizzle in the Robusto Extra Virgin Olive Oil very slowly until the mixture is emulsified.
Once the oil has been added, stop the machine, add the spicy harissa paste and finely chopped preserved lemon, then pulse to blend.
Transfer to a bowl and season to taste with salt and pepper.

Grilled Shrimp Tostadas

In a small saucepan, heat 1 Tbs. olive oil over medium high heat until shimmering. Add the lemongrass and ginger and cook, stirring often, until browned in spots, about 30 minutes. Add the garlic and continue to cook about 15 seconds. Remove the pan from the heat and whisk in the remaining olive oil, the orange juice and zest, lime juice and zest, and 1/2 tsp. salt. Let the marinade cool to room temperature.
In a small bowl, mix 1/4 cup of the marinade and the sour cream; cover and refrigerate until ready to use. Transfer the remaining marinade to a bowl. Add the shrimp, cover, and refrigerate for 2 to 3 hours.
Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. In a small saucepan, heat 1 Tbs. olive oil over medium-high heat. Add the beans, chile powder, and 1/4 tsp. salt and cook, stirring often, until heated through. Remove the pan from the heat and coarsely mash beans with a fork.
Brush both sides of the tortillas with olive oil. Grill the tortillas for 1 to 2 minutes on each side, or until slightly charred. Remove to platter.
Thread the shrimp onto metal skewers and grill, turning once, until the shrimp is opaque, about 4 minutes. Remove the shrimp from the skewers and slice in half lengthwise.
Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas and sprinkle with onion. Top with the shrimp, spoon the cream mixture over the tostadas, sprinkle each with cilantro, and serve.

Tip: These tostadas can also be cut into quarters and served as an appetizer.

Fresh Tomato Sauce

Combine chopped tomatoes, Olive Oil, parsley or basil (or both), chopped fresh thyme, garlic clove, black pepper, and a pinch of crushed red pepper flakes in a large non-reactive bowl and mix well.
Let the sauce sit, covered, at room temperature for at least 30 minutes or up to 2 hours.
Taste and adjust the seasoning with salt and pepper.

Basil, Cucumber, and Arugula Gazpacho

In a blender, combine all of the ingredients except the reserved arugula leaves, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/2 cup water and blend until smooth. Transfer to a container, cover, and refrigerate until very cold, at least 2 hours.
If the mixture is too thick, thin with cold water to your desired consistency. Ladle the soup into serving bowls. Drizzle with extra virgin olive oil, and garnish with the reserved arugula leaves.

Tip: You can add chopped Jalapeños if you prefer a spicy gazpacho.

Homemade Granola

Heat the oven to 350°F and place the racks in the upper and lower third position.
Combine the oats, pistachios, sunflower seeds, salt, cinnamon, and cardamom in a large mixing bowl. In a separate bowl or measuring cup, whisk together the oil, honey, brown sugar, and vanilla. Pour the oil-honey mixture over the dry ingredients and stir gently until all the ingredients are evenly coated.
Divide the granola between two baking sheets. Spread it out so it covers the baking sheets evenly. Bake until the granola is deeply golden and smells delicious, 45 to 50 minutes. Stir the granola every 15 minutes, do not stir more frequently; the granola will still be loose and “wet”-looking even toward the end of baking. When you think the granola is almost done, stir in the cranberries and bake for an additional 5 minutes. Once you remove the granola from the oven, do not stir again; it will crisp and solidify into clusters as it cools.

Yogurt Parfaits

Combine the fresh berries in a medium bowl.
Layer 1/3 cup yogurt into the bottom of each of 4 tall glasses. Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
Top with more granola and serve right away so the granola stays crunchy.

Tip: Drizzle with Filippo Berio Raspberry Balsamic Glaze on top.

White Chocolate Beignets with Raspberry Coulis

In large bowl, whisk together 1 1/2 cups flour, sugar, instant yeast, baking powder, salt and nutmeg. In separate bowl, whisk together egg, milk and 2 tbsp olive oil; stir into flour mixture until dough starts to form.
Transfer to lightly floured surface; knead for 5 to 7 minutes, adding enough of the remaining flour, 2 tbsp at a time, until dough is smooth and no longer sticky.
Transfer to lightly oiled bowl; cover with plastic wrap. Let stand for about 15 minutes or until doubled in volume. On lightly floured surface, roll out dough into 1/2-inch thick rectangle. Cut into 2-inch squares.
Fill straight-sided saucepan with enough oil to come 2 inches up side; heat over medium heat until deep-fry thermometer registers 375°F. Deep-fry dough, in batches, for 2 or 3 minutes per side or until golden brown and cooked through. Drain on paper towels; let cool slightly.
Transfer to parchment paper–lined tray.
Onc cool, drizzle with melted chocolate; let stand until chocolate is set.

Raspberry Coulis: Meanwhile, in blender or food processor, purée raspberries, sugar and lemon juice until smooth. Press through fine sieve. Drizzle some over beignets or serve coulis on the side.

Zucchini Muffins

Preheat oven to 350°F. In large bowl, combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg; set aside.
In separate bowl, whisk together eggs, sugar and vanilla until smooth; blend in yogurt and olive oil. Mix in zucchini and raisins. Add to flour mixture; blend well.
Scoop batter into lightly greased muffin pan, filling cups three-quarters full. Bake for 25 minutes or until firm to the touch and golden brown.

Recipe provided by Chef Mary Ann Esposito

Zucchini Fritters

Press zucchini in strainer to remove excess liquid. In bowl, combine zucchini, Parmesan, olive oil, egg whites, garlic and basil. Stir in flour; mix well.
Heat 1 tbsp olive oil in skillet set over medium heat. Working in batches, drop batter into pan by heaping tablespoonfuls. Press each fritter with spatula to flatten slightly; fry for 2 to 3 minutes on each side or until lightly browned. Repeat with remaining batter, adding more oil as needed, to make 12 fritters.