Warm Baguette With Gremolata Butter
Entertaining? Guests love the informality and ease of a soup party. Make this robust, highly flavorful Italian pasta and bean soup the centerpiece of the gathering. Pasta e fagioli is an Italian classic, always varied according to the cook’s preferences and creativity.
I made several batches and opted for fresh rosemary over dried, prosciutto over smoked ham, canned beans over cooking dried beans and a final swirl of arugula leaves. The soup develops rich flavors when made a day or two ahead.
Serve warm baguette slices with gremolata butter; gremolata is a mixture of minced parsley, lemon zest and garlic that is typically sprinkled over osso buco. It adds a fresh edge to the bread. And for dessert, offer a coffee biscuit tortoni with amaretto cream.
Heat the oven to 400 degrees.
Place the parsley, lemon zest, garlic, butter and salt in a mini-processor or small bowl. Mix until smooth.
Spread each quarter of the bread with the mixture, dividing evenly. (This can be made a day ahead and refrigerated or frozen up to 1 month.)
To serve, bake the bread, cut side up, in a single layer on a baking sheet until just beginning to brown, about 15 minutes (bake the bread slightly longer if frozen). Cut each into 4 pieces. Serve hot.
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