Wearing a Steelers cap, Joe Martinelli carried a tray of Super Bowl food fit for a quarterback. Even though his team didn’t win, fans are sure to cheer his “snack board” suggestions for the big game.
“It’s just a versatile substitute for dinner or lunch,” explained the executive chef at Ron’s Original Bar & Grille in Exton. “It’s good for snacking, and it’s interactive. You can top your crostini how you like. You can mix and match – something for everybody.”
Think of it as a less formal, more diverse cheese board, featuring easy-to-prepare (and eat), fun, filling foods.
“Part of it is going to be hot. Part of it is going to be cold. A dip. A spread. A cheese,” said owner Ron Inverso. “I think people are eating that way today. I think people want small plates. It’s definitely trending in that direction.”
His version includes Italian sausage, soppressata, Sicilian relish, Fontina cheese, olives, crostini, chicken salad, crudite, cannoli cream and more. Order Ron’s snack board in advance or get creative and make your own.
“You can do anything,” Martinelli suggested.
How about whipped ricotta cheese alongside arugula, prosciutto, pickled grapes and sliced baguette? It’s a popular snack board at Black Powder Tavern in Wayne.
“The ricotta is really light, and the seasoning is what really makes it,” described general manager Phil Cugliotta. “I think it’s just nice because it takes you away from the traditional.”
“It’s different. You don’t see it anywhere else,” added sous chef Eric Allen. “It’s a good, sharable dish.”
He even shared the recipe, but no Super Bowl prediction.
Cannoli CreamIngredients1 pound ricotta cheese
1/2 cup chocolate chips1 tablespoon powdered sugar
1/2 teaspoon vanilla extractInstructions
Fold together all ingredients in a bowl. Serve with Italian ladyfingers, available at gourmet shops or Italian specialty stores. Makes approximately 16 ounces.
Recipe courtesy of Ron’s Original Bar & Grille
Sicilian RelishIngredients2 cups assorted pitted Greek olives, diced fine
1/2 cup celery, diced fine1 cup red bell peppers, diced fine
1 cup pepperoncini, diced fine1 teaspoon crushed red pepper
1/2 teaspoon celery seed2 tablespoons fresh parsley, chopped fine
1 tablespoon lemon zest1 tablespoon lemon juice
InstructionsMix thoroughly.Recipe courtesy of Ron’s Original Bar & Grille
Whipped Ricotta BoardIngredients
4 cups ricotta (Miceli’s old-fashioned cheese)
2/3 cup honey11/2 tablespoons lemon zest
1/8 teaspoon kosher saltPinch of black pepper
1 cup baby arugula4 spicy pickled red grapes
2 ounces thinly sliced prosciutto di Parma
5 (1/2-inch thick) slices French baguette
InstructionsPut ricotta, honey and lemon in a mixer. With paddle attachment, whip on medium speed for about 2 minutes, scraping down the sides a couple of times. Taste and then add salt and pepper to taste.
Assembly: With a 6-ounce ice cream scoop, place a scoop of whipped ricotta on the board. Take an offset spatula and smear the ricotta decoratively. Arrange arugula just inside of smear. Cut four pickled grapes in half and place atop arugula. Place prosciutto and bread on board.
Recipe courtesy of Black Powder Tavern
