My F&W
quick save (...)

When I was a girl, there were never fewer than 20 guests at Christmas. There was so much food that we'd inevitably forget to serve some of it: once we even left Aunt Millie's stuffed mushrooms sitting in the oven. Today my table is smaller and my time is tighter, so I've devised an Italian-inspired feast that takes a little more than three hours to prepare. Warm chickpeas with balsamic are a speedy first-course crostini topping, and mascarpone cream dresses up store-bought panettone for dessert. I can prepare both these recipes while the main-course osso buco braises in the oven and the barley orzotto accompaniment cooks on the stove. When dinner is served, no one would guess that I was taking it easy just a few hours before.

Michele Scicolone is the author of Savoring Italy (Time-Life Books) and the co-author, with her husband, Charles, of Pizza Any Way You Slice It! (Broadway Books).

Published December 1999


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.