Just a slice away

As appealing as it is to go out for aperitivo, it’s equally satisfying to do it yourself. All you need is a well-stocked larder. Here are a few Italian staples to keep on hand:

* Olives of every stripe and shape and flavor. Serve them plain or fried.

* Grissini or other breadsticks. Good all by themselves and even better enrobed in prosciutto or soppressata.

* Cured salami or other dry sausage (including Spanish chorizo). Just slice and serve, or layer into bread or onto focaccia.

* Marinated artichoke hearts. Simply slice them up and layer them on crostini or sliced baguette, or puree them with a little mayonnaise and grated Parmigiano-Reggiano to spread on crostini or use as a dip with breadsticks.

* Good canned tuna, ideally from Italy. The foundation of tonnato sauce or a mousse to wrap in roasted peppers.

* Roasted red peppers. See above, or puree with toasted almonds or walnuts and a little garlic to serve as a spread or dip.

* Canned chickpeas. Puree them with garlic and olive oil and you may not have hummus but you do have something that goes very well with wine.

* Anchovies. Lay them onto bread, mash them into a paste to spread or bake them in puff pastry or on focaccia.

* Capers. Puree them with tuna for tonnato sauce, or just use them as a garnish.

-- Regina Schrambling

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