There certainly has been a buzz in the air here in Colorado when it comes to the XXI Winter Olympiad.  No doubt part of the reason being that Colorado Springs is home to the USOC and we have one of our countries Olympic training centers.  I find it amazing how quickly fifteen days have passed thus far, all filled with accomplishments, joy and sorrow.

Now that the final weekend of the XXI Olympics are upon us and soon all the excitement will be over, I thought no better time to have a party!  This is the perfect opportunity to take advantage of an ideal situation and create a lasting memory for friends and family.  My wife is working on the email invitations and decorations while also using her imagination to create our own ‘Olympic Games’ sure to bring plenty of laughs and quality moments.  My duties start with writing the menu, then a little shopping before hitting the kitchen to pull everything together.

I’m counting on guests spending little time sitting down, so traditional Italian ‘stuzzichini’ or ‘snacks’ is the first thing that comes to mind.  The heritage and Italian traditions that are found in the Italian culture lend themselves to a cuisine of preservation.  Items such as an antipasto platter full of peppers, artichokes, olives, Prosciutto, salami and cheeses come to mind.  I also think of a variety of salads, Panini sandwiches plus we can’t forget an Italian “HERO” piled high with Italian cured meats.  As for my guests, it is their duty to bring the libations.

OLYMPIC GAMES ‘ANTIPASTI’

Bruschetta Trio:
Salsa Verde with ‘House-Made’ Ricotta,
Pepperonata
“GLOP” – A blend of Parmesan and Asiago cheese with California Olive Oil
Italian Salami:
Volpi Prosciutto and ‘Un Mondo’ Salumi with pickled vegetable giardinara
Salads:
Roasted Winter Vegetables with Burrata and Pomegranate vinaigrette
Frisee and Goat Cheese Salad with Volpi Pancetta-Sherry vinaigrette
Oven Roasted Beets with shaved Grana Padano and Pine nut vinaigrette
Bresaola with Shaved Fennel and Celery Hearts
Panini:
Volpi Stromboli
Italian ‘Hero’
Pancetta, Lettuce and Oven Dried Tomato (‘PLT’)

Here’s one of the recipes I’ll be using, and can be found in ‘Authentic Volpi’ our Italian cookbook that was released in November 2009.

Volpi Italian ‘HERO’

Ingredients:
1 ea        Italian Ciabatta, fresh baked
8 slices        Prosciutto
8 slices        Capocolla
8 slices        Coppa
8 slices        Genova Salami
6 slices        Mortadella
8 slices        Milano Salami
8 slices        Sopressata
6 slices        Provolone
1 ½ oz        Pepperocini, sliced
4 oz         Roasted Bell Peppers
½ each        Red Onion, medium – sliced thin
1 ½ cup     Arugula
To Taste    Extra Virgin Olive Oil
To Taste    Red Wine Vinegar
Sea Salt
Black pepper, fresh ground
4 – 6 ea        Skewers

Method:
Split the Italian Ciabatta in half lengthwise leaving the back edge attached, open fully and flatten.  Drizzle the bread with olive oil, red wine vinegar then season with sea salt and black pepper.
Begin to layer the Prosciutto, Capocolla, Coppa, Genova salami, Mortadella, Milano salami, and Sopressata.  The meats should slightly overlap as you build the Italian sandwich; making sure then entire length of the baguette is covered.
Next the slices of Provolone cheese followed by the pepperocini, roasted bell peppers and red onion slices.
In a small mixing bowl, place the arugula.  Lightly dress with olive oil and red wine vinegar, sea salt and black pepper to taste and mix well.  Distribute evenly over the length of the baguette.

Fold the baguette/ Ciabatta to form the sandwich, place skewers even distance apart to hold together.  Cut into individual sandwiches.  Serve.

Grazie mille,
Michael