Today I worked on perfecting two recipes for my ‘Art of Entertaining’ book that will be released later in the year. I am so excited about their success that I couldn’t wait to share them. Try a taste from my upcoming book, the Art of Entertaining. Let me know what you think of these recipes in the comments section below.
Torta Salata con Brie
Serves 4.
This makes a great antipasto!
Ingredients:
1 roll or 2 sheets of puff pastry (big enough to cover bottom and sides of a pie pan about ¾-1 inch high)
3/4 lb of brie
1 fresh red pepper
1 fresh yellow pepper
Olive oil
Pinch of salt
Directions:
1. Grease pan, then cover base of pan entirely with puff pastry.
2. Cut the brie into thin slices (do not eliminate the white skin).
3. Lay brie slices on puff pastry.
4. Wash the peppers and cut into thin slices, then place on top of the brie.
5, Drizzle about a tablespoon of extra virgin olive oil on top, and sprinkle a pinch of salt.
6. Bake in preheated oven of 375 degrees for about 2 minutes.
Served best hot instead of warm.
Tortini ai Funghi
For 4 people.
Ingredients:
2 scallions
¾ lb of fresh mushrooms
2 tablespoons of? butter
Pinch of salt and black pepper
Pinch of freshly grated nutmeg
1 large strip of puff pastry or 4 small strips
2 eggs
4 ounces of comte
3 leeks chopped finely
1 tbsp butter
4 small ceramic or glass baking or custard cups
Directions:
1. Peel the scallions and chop finely.
2. Wash carefully the mushrooms, then clean and slice thinly.
3. Place 1 tbsp of butter in a sauté pan and sauté the scallions over medium heat for 5 minutes.
4. Place in mushrooms and let simmer till all liquid has been absorbed.
5. Place in a pinch of salt and pepper and let cool.
