The best part about working with foodies is getting to throw office potlucks. Seriously, my coworkers rock! Today we decided to try out recipes from the new cookbook Cicchetti. Needless to say, it was a huge success.
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Interestingly enough, most people ended up leaving things until the last minute (present company included) and yet were still able to pull off delicious dishes, which means that the recipes in this book are easy enough for those of us strapped for time. Most of us agreed we would make these recipes again.
So, you ask… how do I throw my own cicchetti party? Well, start off by downloading our free printable that includes recipes used in today’s office potluck.
Here’s a sneak peek of what you can expect:
If “free” isn’t your thing, then maybe this recipe will excite you enough to just go ahead and buy a copy of Cicchetti for yourself.
Parmesan Biscuits (Biscotti al parmigiano)
Excerpted from Cicchetti by Lindy Wildsmith and Valentina Sforza
Makes 24 biscuits
7 ounces all-purpose flour
4 ounces parmesan, grated
1⁄2 teaspoon dried thyme
1 teaspoon salt
1⁄2 garlic clove, chopped
large pinch of cayenne pepper
5 tablespoons unsalted butter
These are the most delicious biscuits imaginable–truly irresistible!
Preheat the oven to 375º F (190º C or gas mark 5). Line several baking sheets with nonstick parchment paper.
Mix the flour with three ounces of the parmesan, thyme, salt, garlic, and cayenne pepper, using a food processor if you wish. Rub in the butter if making it by hand, or use the food processor on pulse to incorporate it into the dry ingredients to make a smooth ball of pastry. Take care not to work the dough too much or it will become brittle and heavy.
Divide the dough in half and roll each half out like a sausage, on a floured surface, to a length of about 12 inches (30 cm). Using a sharp knife, cut into one-inch (2.5 cm) rounds.
Lay the cut biscuits on the lined baking trays, allowing about two inches of space between each. Squash the rounds down slightly with your fingertips to make them about two inches across. Sprinkle with the remaining parmesan.
Bake for about 15 minutes, or until crisp and golden brown. Once baked, remove from the baking trays and cool on wire racks before serving. They will also keep very well for several days in an airtight container.
Cicchetti is for those of you in love with Italy and Italian food. Many people find sitting around a table with friends and family to be one of the great joys in life. This book will help bring that wonderful Italian tradition home with regional recipes from all over Italy prepared in irresistible bite-sized portions.
“Small plates” have become popular for both restaurants and now home cooking. From the tapas of Spain to the mezze of the Middle East and the canapes of France, finger food allows us to eat almost anything guilt free. The smaller bite-size portions allow us to consume even the most fattening ingredients without concern.
This book will teach you all about this Venetian tradition while delivering a unique collection of dishes that span the entire country. In no time you’ll be serving your friends irresistible little snacks on sticks or on bread with an ombra, as aperitif or for lunch on a plate with a glass of crisp soave.