Toast 'Sopranos' finale with Italian-American fare

0 Comments | Oakland Tribune, Jun 6, 2007 | by Jenny Slafkosky

AMERICA'S favorite crime family, the Sopranos, is finally singing its swan song. When the last episode airs on Sunday, fans of the show will gather around the tube, waiting to see who will get whacked.

In true Italian-American style, it seems fitting to share one last supper with the Sopranos -- a meal full of robust flavors, spiciness and richness, and one that can easily be eaten in front of the TV.

Of course you can order pizza -- we're sure Tony Soprano would approve. But with just a little extra effort -- and maybe a stop at a local Italian delicatessen -- you'll have a meal worthy of the "family."

Whether you plan to pay tribute to the show with hearty servings of homemade ziti or manicotti, or the mysterious Lincoln Log sandwiches (hot dogs split lengthwise, slathered in cream cheese on toasted white bread) Tony ate in episode 84, a little planning will make it a meal to remember.

"I wouldn't serve hot food," says Carol Syriani of Gimanelli Delicatessen & Catering in Pleasanton. "Unless you serve it buffet- style, with Italian food -- all that red sauce -- it will get on the carpet and be a mess."

Instead, Syriani suggests serving snack foods -- spinach dip, marinated mushrooms and olives, maybe some prawns with cocktail or remoulade sauce or a sandwich tray.

Ann Murphy of Domenico's Italian Deli in Alameda says you can't go wrong with antipasti.

"I would just put out a platter with prosciutto, coppa, provolone, maybe some foccacia," she says. "Some prosciutto wrapped around cantaloupe slices is classic, that would be nice."

Stock up on olives, hot peppers, salami and cheese. Pop a cork on a bottle of chianti and keep some beer cold. The key toa good antipasti platter is to load it up -- we're talking piles of meat and cheese here.

Make sure there's plenty of variety -- buy the basics like olives and marinated mushrooms or artichoke hearts, but also shop the aisles for pre-made caponata, stuffed peppers, even anchovy fillets.

Try our recipe for "shooters" -- hot cherry peppers stuffed with prosciutto and asiago and marinated in garlic and olive oil -- little antipasti with a very Sopranos-like name. Even a quart of pre- sauced ravioli, picked up from the hot food counter at the deli, can be served as a snack -- just stock up on toothpicks and let guests stab away. Maybe add a stack of napkins and plates to the table if the carpet is a concern.

For big eaters, whip up a batch of sausage, pepper and onion heroes, recipe courtesy of Carmela Soprano herself. After all, no one wants to fiddle with a fork during a dramatic sequence and you know this episode is gonna be full of surprises.

Finally, sweeten the deal with a very Italian dessert -- cannoli, spumoni or maybe tiramisu, suggests Angela Capello of Romolo's Cannoli and Spumoni Factory in San Mateo.

A fan of the show, Capello and her husband, Romolo, plan to watch the final episode while they enjoy dessert. Capello says they use a family recipe for the ethereal cannoli at Romolo's and they wait to fill them until the last minute so the shells stay crisp, a key factor in good cannoli.

"Or you could serve the amaretti," adds Capello, "it's a Sicilian cookie. Sicily is very famous for almonds." The Capellos close the shop and head to Italy for the summer each year (June 16 to Sept. 28 this year), so the time to enjoy their cannoli is now.

Even if "The Sopranos" isn't your thing, a little Italian- American meal never hurt anyone -- unless someone in the "family" has a vendetta against you, then you'd better watch yourself at the dinner table.

Antipasti Platter

From "Entertaining with The Sopranos: As compiled by Carmela Soprano" by Allen Rucker, Michele Scicolone and David Chase (Warner Books, $29.95).

1 small head green leaf lettuce, trimmed, washed and dried

4 ounces sliced hot or sweet capicola

4 ounces sliced soppressata or other Italian-style salami

4 ounces thinly sliced imported prosciutto, such as prosciutto di Parma

4 ounces sliced mortadella

8 ounces imported sharp provolone, cut into wedges

8 ounces ricotta salata, cut into wedges

For garnish:

Imported black olives

Cracked green Sicilian olives

Pickled pepperoncini or other hot peppers

Giardiniera (mixed pickled vegetables)

Roasted peppers

Anchovy fillets

Marinated sun-dried tomatoes, artichoke hearts or mushrooms

Make a bed of lettuce leaves on a large serving platter. Loosely fold or roll up the sliced meats and arrange the meats and cheeses neatly in rows or in groups on the lettuce. Garnish the platter with your choice of olives, pickled peppers, giardiniera, roasted peppers, anchovies and marinated sun-dried tomatoes, artichoke hearts or mushrooms. Cover and refrigerate until ready to serve. Serve with Italian bread or breadsticks.

Serves 8 to 12.

Variations: Consider adding prosciutto-wrapped cantaloupe, caponata, prawns or "shooters" (recipe follows) to the platter. Use your imagination.

Nutrition could not be accurately calculated.

Shooters

Adapted from a recipe shared by Breanna and Susie Haut.

Editor's note: These little antipasti are called "shooters" because you're supposed to knock them back in one fiery bite. The Hauts special order flats of pickled hot cherry peppers for this recipe, but the sweet ones are easier to find in most supermarkets.