Tramonto, four-star chef, partner in five Chicago-based restaurants, including the highly acclaimed Tru, and author of Amuse Bouche
, presents a tasty look at the Italian version of tapas—small bites and little plates that serve as appetizers and entire meals. Easy-to-prepare dishes with mouth-watering photographs whet the appetite and are perfect for entertaining. Tramonto covers all the bases with chapters on crudo, bruschetta, crostini, panini, antipasti and more. Recipes such as Grilled Shrimp Wrapped in Pancetta with Lemon Aioli offer a classic preparation as well as a shortcut using prepared mayonnaise. Mini Veal Meatballs with Caramelized Onions and Crostini with Chopped Egg and Asparagus provide a new twist to some old favorites. Tramonto also highlights traditional Italian dishes such as Creamy Soft Polenta with Meat Ragu and Rick’s Basic Bruschetta. The chapter on cheese offers tantalizing alternatives to dessert, such as Gorgonzola Dolce with Roasted Pears and Spiced Walnuts. Full-color photos. (Nov.)
