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Cocktails & Cicchetti
Planning an Italian Tapas Party

Artichokes Italiano Limoncello
Citrus "Tea"-ni

(Family Features) - Tapas are the trend in restaurants across the country, but you don't need a reservation to get in on the fun. Small plates are just as easily served at home, where sharing them with friends is all it takes to make a tapas party.

While Spain is famous for tapas, Italians also have a long history of serving bar snacks called cicchetti. These tasty morsels are typically served with drinks and make a perfect conversation starter for both casual get-togethers and sit-down dinners.

Tap into Italy's friendly and popular cuisine for a variety of dishes, from simple olives to savory stuffed artichokes to a refreshing citrus and tea cocktail. Think light, think zesty, think lemon, says Los Angeles-based entertaining expert and cookbook author Deborah Fabricant.

"When putting together a dinner party, everything should be fresh and vibrant," Fabricant says. "Lemons are a key part of entertaining and can lighten just about any dish."

Real lemon flavor doesn't mean lots of messy squeezing, though. Use a lemon-infused liqueur like Caravella Limoncello, which is made with lemons from southern Italy, to brighten recipes or cocktails. Or serve ice-cold glasses of limoncello simply as a digestif.

Then relax, nibble, sip and capture the tapas spirit, Italian-style.

Tapas Party Tips

Tapas are typically served with drinks. Consider cocktails or champagne spritzers made with a lemon-infused liqueur like Caravella Limoncello, or add a splash to iced tea or lemonade. (Go to www.caravellaus.com for recipes and other serving suggestions.)
Put a bottle of limoncello and some small glasses in the freezer, and then pour ice-cold sips to clear palates between plates.
Mix limoncello with exotic flavors like vanilla and ginger to create distinctive cocktails.

Artichokes Italiano Limoncello

4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or thick Italian bread, crusts removed and torn into small pieces)
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/2 onion or 2 shallots, minced
1/2 cup diced fresh mushrooms
3 cloves garlic, minced
1 tomato, diced
Zest of 1/2 lemon
2 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese, divided
Sea salt
Freshly ground pepper
6 tablespoons Caravella Limoncello, divided
1/2 cup water
4 tablespoons butter, divided

Trim artichokes by cutting off upper 1/3 and removing tough outer leaves. With spoon, remove center leaves and fuzzy chokes, leaving center cavity.
Squeeze fresh lemon juice into cavity and on cut surfaces to prevent discoloration.
Toss breadcrumbs with 1/4 cup olive oil and spread onto sheet pan. Bake at 400°F 10 to 12 minutes or until slightly golden brown.
Remove and let cool.
In medium skillet, heat remaining 2 tablespoons olive oil and sauté onion and mushrooms about 3 minutes. Add garlic and sauté another minute. Add tomato, lemon zest, parsley and Italian seasoning, and sauté another minute. Remove from heat and stir in cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and 3 tablespoons limoncello.
Drain artichokes and fill centers and in between leaves with stuffing. Melt 2 tablespoons butter. Place artichokes into shallow baking dish and drizzle with melted butter. Top with remaining Parmesan cheese.
Pour water into baking dish, cover with foil and bake at 375°F 45 minutes, or until knife easily pierces center of artichoke.
In small saucepan, melt remaining 2 tablespoons butter and cook until lightly browned. Add remaining 3 tablespoons limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.

Serves 4

This recipe was developed for Caravella Limoncello by Deborah Fabricant.

Citrus "Tea"-ni

2 bags Madagascar vanilla rooibos tea
2 cups boiling water
1 teaspoon candied ginger pieces
2 ounces Caravella Limoncello
4 ounces orange-flavored rum
Crushed ice

Steep tea bags in boiling water. While hot, pour tea into container and add ginger. Let infuse at least 1 hour.
For each serving, mix 1/2 cup tea mixture with 1/2 ounce limoncello, 1 ounce orange-flavored rum and crushed ice. Strain into martini glasses.

Makes 4 servings

This recipe was developed for Caravella Limoncello by Deborah Fabricant.

SOURCE: Caravella Limoncello