You know what they say: when the going gets tough, the tough get cooking. No? Yeah well that’s what I say. So since the going is tough and, this year, the holidays are really kicking my ass, I say let’s finish with a bang! Literally. It’s New Years Eve tonight, so like (almost) every year, we’ve organized a little party. But because we’re Italian, and everybody knows how much we like to eat, it’s going to be yet another “let’s eat until we drop” kind of party (and please, God let it be the last)!! However bitter our ever-growing stomachs may be about this…I’m psyched! One last hurrah for 2012, and one last occasion to get together, cook and play cards until our wallets bleed out!
I’ve always loved New Years Eve. But that’s because I’ve always spent it with the right people. None of the dance ‘till you drop and miss the fireworks stuff. Just the plain old (but good old) eat, drink, laugh, play and just generally enjoy each others’ company until midnight, when you all get to watch amazing fireworks and wish each other a Happy New Year! That, I love. So this year it’s going to be no different. We’ve gathered up a group of friends (big shout out to all of those who don’t live in Rome, sadly) and we’ve brewed up quite the dinner menu.
So, just to get you drooling a little, and make you wish you’d had the idea, here’s some appetizers that we thought up for the occasion.
FAVA BEAN AND PECORINO CHEESE TARTLETS
INGREDIENTS (makes 60)
Hard boiled eggs
1/2 celery stick
1 Tbsp vinegar
2 tsp paprika
Really finely dice the carrot and celery. Blend eggs, mayonnaise, salt, pepper, paprika and vinegar to desired creaminess. Adjust the mayonnaise to your liking. Now add the thinly diced vegetables and mix. For the crostini, cut rye bread into 1” x 1” squares. We used a piping bag to pipe the mixture onto the crostini and keep things neater, but you can do it any other way. Top each crostini with a little piece of pickle. It gives it the perfect twang!
“Here’s to the bright New Year, and a fond farewell to the old; here’s to the things that are yet to come, and to the memories that we hold.”