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Go for it when you want a little more depth and seriousness than a fresh creamy cheese would offer—for example, with the strong and slightly bitter taste of radicchio. Dried currants are a great way to bring sweetness to the winter produce selections. The smoky aroma of the mozzarella gives this panino a meaty quality, almost like bacon. Adding a drizzle of balsamico to the toasted sandwich brightens the flavors. SERVES 4 4 ciabatta rolls, domed tops sliced off, rolls sliced in half horizontally 6 slices smoked mozzarella, sliced about 1 ⁄4 inch thick 1 cup shredded radicchio 4 teaspoons dried currants Sea salt Freshly ground black pepper 4 teaspoons aceto balsamico (see page 36) 46 | simple italian snacks 1.

Top each toast with 2 cherry tomatoes and then 2 white anchovy fillets. Coarsely grind black pepper over each bruschetta and serve. 4 ounces marinated white anchovies new year’s day | 25 AFFOGATO (ICE CREAM AND ESPRESSO) Not quite a full-fledged dessert, affogato is a little something to end the meal on an up note. Serve this in small bowls or in coffee cups, and if you’re in love with java, double the shots of espresso. If you don’t have an espresso machine, buy take-out shots to bring home and microwave just before pouring over the ice cream.

Eaten with a fork, this plate makes a fabulous first course. The polenta should be made the day before and refrigerated overnight. MAKES 12 SQUARES 1 ⁄4 cup olive oil, plus extra for grilling Firm Polenta (recipe follows) 1 head radicchio, cored, leaves separated Salt Freshly ground black pepper 8 ounces Gorgonzola dolce, crumbled Aceto balsamico, (see page 36)for drizzling 1. Preheat a grill or a panini press. 2. If you are using a grill, brush the hot grill rack with olive oil. Brush olive oil over both sides of the polenta squares, and grill until they are warm and show grill marks, 4 to 5 minutes.