On Saturday I taught a great group of folks how to make assaggi. For the uninitiated, assaggi means taste or bite, and we use it as an Italian translation of hors d’oeuvre. At the start of every meal at Del Posto, each guest is given a selection of assaggi that change with the season. It’s just one of the ways that we say “welcome to our house.”
For this class I shared my take on classic Italian assaggi that make for easy holiday entertaining and are, of course, delicious. It was a fun afternoon, and we all got to eat some very good “bites.” Here’s how to put together my Clams Oreganata.
Oreganata Topping:
Yield: 1 cup
Little Neck Clams 24 pieces
Breadcrumbs ½ cup
Parmesan ½ cup
EVOO ¼ cup
Parsley, chopped 1 tsp
Oregano 1 tsp
Chili flake 1 pinch
Garlic, minced 2 cloves
Lemon Wedges 6 each
To Assemble:
Pre-heat the broiler.
Combine all ingredients, and mix well. Place a tablespoon of topping on each clam, and bake under the broiler until golden brown and sizzling. Serve with lemon wedges.
Leave a Reply