This Pizza is a Literal Bomb!

 

Well, not exactly, but these appetizers are super delicious, and in the authentic Italian tradition! Renato Poliafito came by Tonia's Kitchen to talk about his new cookbook Dolci and one recipe in particular; Caponata Bombas. Essentially, these appetizers are pizza dough based, but include a number of authentic Italian ingredients. Renato told Tonia that these "bombas" are part of what makes this cookbook unique, in that he takes a number of traditional dishes from Italy, and puts his own spin on them. Give these a try.

Make Your Appetizer, An Actual Appetizer!

You know too often, when you order an appetizer or serve one at a party, it doesn't prime your appetite, it obliterates it! Because you're full and you can't eat anything more. That's one of the reasons why Susan Spungen, who wrote the new cookbook Open Kitchen: Inspired Food for Casual Gatherings, don't serve a lot of cheese to start her parties. Simply because it fills you up! Instead, Susan, who stopped by Tonia's Kitchen to talk about an actual appetizer that's guaranteed to actually whet your appetite. She told Tonia about her recipe for Grilled Peas in a Pod. It's very simple to make and really helps "hit the spot" when it comes to making your guests hungry for more!

• 1 quart unshelled English peas
• 2 teaspoons olive oil
• Zest of 1 Lemon
• Pinch of Flakey Salt

• STEP 1

  Wash the peas well, pat dry, and toss with olive oil.

• STEP 2

  Prepare a grill for direct grilling over high heat. Preheat a grill platter, basket, or wok.

• STEP 3

  Toss the peas onto the grill platter, and cook until lightly charred all over, tossing occasionally, about 10 minutes.

• STEP 4

  Transfer to a serving platter, and grate the lemon over the top. Sprinkle with salt, and serve.