The Cutchogue-New Suffolk Library presented “Introduction to Spanish Tapas with Chef Richard Kanowsky,” the latest in the library’s popular series of cooking programs, last week.
Chef Rich, who is the chef/owner of Kanobley Catering, gave a short history of Spanish tapas and a quick lesson in their preparation before participants began cooking.
Within an hour the enthusiastic chefs had assembled an assortment of tapas, including Spanish tuna on crostini, prosciutto wrapped asparagus and an olive tapenade.
Check out more photos from the event below along with two of the recipes.
PROSCIUTTO WRAPPED ASPARAGUS
Ingredients for four
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed
Ingredients for 36 pieces
10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally
Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.