Thursday, June 28, 2012
By this time of year the framer's markets,road-side stands and your own garden should be producing ripe cherry tomatoes and your own garden should be producing ripe cherry tomatoes and fragrant sweet basil. The skewers can be made early in the day and left to marinate while you take in the Fourth of July festivities or relax with a novel in a deck chair on the dock. These treats are easy to transport, so make a perfect antipasti to take along on a long afternoon boat ride. Everyone loves these skewers, so plan on at least 2 per person. After all that fresh air and summer fun, your guests will be hungry.
1 pound package of fresh tri-colored tortellini
1 pint grape tomatoes
1 bunch fresh basil
1 can a quartered artichoke hearts
1 pint fresh bococini mozzarella balls
1 pint pitted olives
1/2 pound salami sliced thin
2 envelopes of Good Seasons Zesty Italian Salad Dressing Mix
Boil the tortellini for about 6 minutes in salted water. Drain and put the tortellini into a bowl of ice water to stop the cooking. Wash the tomatoes and basil and pat dry. Thread the tortellini, tomatoes, basil leaves, artichoke hearts, mozzarella balls, olives and salami (folded into quarters) onto the skewers. Using one package of Italian salad dressing mix, make up the dressing by following the directions on the package, and drizzle the dressing over the prepared skewers. Sprinkle the contents of the second envelope of dry Italian dressing mix over the skewers and marinate for several hours. Assembled skewers can be stuck into a melon or pineapple half, or laid on a lettuce-lined tray. SERVES 8
Happy 4th of July.
Carmela Tursi Hobbins
FOR MORE INFORMATION ABOUT CARMELA TURSI HOBBINS, HER COOK BOOKS, CULINARY TOURS, COOKING CLASSES, OR TO BOOK CARMELA FOR A SPEAKING ENGAGEMENT GO TO WWW.CARMIESCUCINA.COM