Start your Thanksgiving Dinner with some Antipasti and a bottle of Capisco Spumante from Northern Italy.
I chose the topic this month and asked the others to join in the fun. Not all in our group live here in the USA and celebrate Thanksgiving so this gives them an opportunity to share some of our culture.
Each year, when counting my blessings, my family and friends are at the top of the list. I love spending time with them and take every opportunity I get to expand and extend the time we have. One of the ways to do this is to invite folks over a couple of hours before dinner so you have time to visit and catch up. Inviting them early also means extra hands and help in the kitchen!!
Of course, you need to have something to hold them over as all the wonderful aromas from the kitchen get their stomachs growling. I like to put out a variety of snacks and since we are celebrating Italian Wines today, I thought I would serve antipasti. Antipasti is a variety of snacks served in Italy, akin to Charcuterie in France, a Vesper Board in Germany, Tapas in Spain, or Relish Tray here in the USA.
Sparkling Wine is a perfect pairing for these appetizer trays regardless of which country you are representing. The most popular sparkling wine in Italy is Prosecco. I daresay, up until I received this bottle of Capisco from my WSJ wine club, I thought Proscecco was the only Italian Sparkling Wine.
In Italy, sparkling wine is called Spumante. I kind of remember my mom drinking Asti Spumante when I was young but I guess I never connected that wine with Italy. The Asti Spumante that my mom drank was very sweet as I remember, so I didn't pay too much attention to it.
This Capisco Spumante is dry, fresh, and crisp. It is made of Ribolla Gialla, a white wine grape native to the Friulli region. This bottle comes from the Anselmi Family winery, founded by Etttore, in 1928 and now run by brothers, Giuseppe and Luigi.
It is a wonderful bottle of wine that would also make an excellent host gift if you are not entertaining but being entertained. It has an RSV of less than $20.
Please stop by and see what Italian Wines the others are serving up with their Thanksgiving Feasts this year. Here are the links to their posts.....
- Wine Predator... Gwendolyn Alley serves up 4 Italian Wines for Thanksgiving: Prosecco, Chardonnay, Barolo, Passito with a coursed meal
- A Day in the Life on the Farm is Celebrating an American Thanksgiving with an Italian Antipasti Platter and a Sparkling Wine from Italy that is not Prosecco
- Culinary CamNAME says Grazie Mille: Veg-Forward Sides and Villa Dora's 'Vigna del Vulcano' Lacryma Christi del Vesuvio Bianco
- Our Good Life shares Wine pairings and Pumpkin Pie
- Vino Travels is having a Thanksgiving Feast with Umbrian Madrevite Gamay del Trasimeno
- Wineivore is serving an Italian Thanksgiving with Coppo Wines
Yield: 8 servings
Ricotta Cheese Dip
Ricotta cheese mixed with Italian Herbs, Mozzarella and Parmesan then baked to an ooey gooey goodness is a lovely addition to your Antipasti platter.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1/2 c. Ricotta Cheese
- 2-3 cloves garlic, minced
- 1 T. olive oil
- juice of 1/4 lemon
- 1 t. dried Italian Herb Mixture
- salt and pepper, to taste
- 1/4 c. shredded Mozzarella cheese
- 2 T. shredded Parmesan cheese
- breadsticks, crostini, crackers and/or bread for serving
Instructions
- Place the Ricotta, oil, lemon juice, herbs, salt, pepper, Mozzarella and Parmesan into a bowl. Mix well to combine.
- Spoon into a 6" shallow, oven safe, serving dish or ramekin.
- Bake in a preheated 425* oven until cheese is melted, bubbly and beginning to brown on top, about 15 minutes.
- Serve immediately.
Nutrition Facts
Calories
60Fat (grams)
5 gSat. Fat (grams)
2 gCarbs (grams)
1 gFiber (grams)
0 gNet carbs
1 gSugar (grams)
0 gProtein (grams)
3 gSodium (milligrams)
80 mgCholesterol (grams)
12 mg
Property of A Day in the Life on the Farm
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