Italian Picnic Recipes: Buon Appetito!
Pack your next picnic with a taste of Italy. Italian food is know for its robust flavors and satisfying heartiness - perfect for meals 'al fresco' any time of the year, whether it's a chilly Sunday morning in January or a sweltering afternoon in July. These Italian picnic recipes will help you create a memorable picnic menu that will leave your guests asking for seconds - or thirds! We've compiled a collection of Italian picnic ideas from Bon Appetit magazine and Food Network chefs like Giada De Laurentiis, Michael Chiarello, Mario Batali and Rachel Ray. For more picnic recipes, click on the 'Recipes' link under 'Categories' on the left side of this page.
Artichoke, Fresh Mozzarella & Salami Sandwiches
Source: Bon Appetit Magazine via Epicurious.com
Ingredients:
2 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green olivada
Instructions:
Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
Caponata Picnic Sandwiches
Source: Giada De Laurentiis, FoodNetwork.com
Ingredients:
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Instructions:
Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
Veronica's Potato Salad
Source: Giada De Laurentiis, FoodNetwork.com
Ingredients:
3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
Instructions:
Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.
Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.
Additional Italian Picnic Recipes:
Zucchini with Parmesan
Three-Vegetable Penne with Tarragon-Basil Pesto
Toasted Hazelnut-Almond Biscotti
Espresso Shortbread
Italian Fruit Punch
Limoncello Spritzer
