A Conversation with Rick Tramato
How do you think your idea of small Italian plates fits into the holidays?
All of the recipes are very festive and ideal for holiday entertaining because rather than making your guests sit down for a traditional dinner, you can lay a spread on your kitchen island of several of these small plates, allowing guests to graze and enjoy what they want. It's lively, encourages conversation and is the perfect entertaining format for a tree trimming or gift wrapping party.
For those who love the idea of creating and serving small plates for the holidays, but, are concerned about moving away from serving more traditional holiday dishes/fare, what would you tell them?
These recipes feature traditional ingredients, so from the start that can put their mind at ease. And a lot of the recipes are at the heart Italian comfort food, such as the Polenta with Meat Ragu. There is nothing intimidating about that, in fact, quite the opposite. It is a dish that has comfort built right in.
Would you mix up your recipes at all for holiday time or add anything different such as special accompaniments?
I would definitely mix it up and have fun. These recipes, especially from the bruschetta and the crostini chapters, can be inspiration for many jumping off points in your holiday entertaining. Take for example, the Crostini with Lump Crab. If I really want to blow my guests away on New Year's Eve, all I would need to do is top that off with a garnish of caviar.
I like how you paired all of the recipes in your new book with wine. What would you say is the most important role wine plays with your small plate recipes?
The wine suggestions are, for lack of a better word, only suggestions. But what is really fun is just opening a bunch of bottles and letting your guests mix and match the different wines with the different small plates. It becomes a party.
Would you say the small plate idea creates a different wine/wine tasting experience from regular/larger meals?
Sure, in that you have the opportunity to really play with your food and wine.
Would you change up your pairing recommendations at all for the holidays?
I think the holiday celebration always call for bubbles, so I always make sure I have a few bottles of Prosecco to choose from, as well as the big reds I love that pair well with the heartier small plates.
What's your favorite recipe/wine pairing combination from your latest books? In the antipasti chapter of the book, we recommend Roses as being a great pairing when serving a multitude of those dishes. However, I would add a bottle or two of those big reds, such as a Barbaresco or a Nebbiolo, and doing it with the Sausage and Peppers, or the Pappa Pomodoro.
Do you take wine pairing into consideration when developing and creating your recipes?
Absolutely. Wine offers the possibility of making food taste even better.
Any overall recommendations when it comes to choosing wine/wine pairings for the holidays?
The holidays always make me think of bubbles, but definitely don't forget to break out the reds. The key is offering an assortment of tastes and aromas. Stick to that and you won't go wrong. -J.S.
Photos © Tim Turner
