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Polenta
Chilled polenta firms up in a shallow pan, so you can cut it into squares and grill or pan-sear them before setting out the platter. Add a mushroom topping just before serving if you want the edges to stay crisp.
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Olive all’Ascolana
These breaded green olives hide a savory meat filling. Give them a shallow tray and small tongs so people can try one without disturbing the others. Label what is inside, since the filling is easy to miss from the outside.
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Frittata
Bake a frittata in a shallow pan when you want equal pieces you can cut ahead. A potato or zucchini version holds up well on a plate with bread and salad.
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Calzone
Small baked calzones keep the saucy part contained. Mark different fillings before baking or put distinct versions on separate platters so guests can find the one they want.
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Porchetta
Arrange thin slices of herb-seasoned roast pork so they lift cleanly from the tray. Put rolls at one end for people making a sandwich and keep some slices easy to reach for people making a plate. Keep any crisp crackling separate from the juices until serving.
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Stromboli
Cut the baked roll across the spiral into portions with visible fillings. Salami and cheese are a natural pair. Pack the sauce separately and put out a spoon if guests want it, so both the outer crust and the cut ends stay firm enough to pick up.
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Gnocchi
Gnocchi alla sorrentina
Gnocchi baked with tomato sauce and mozzarella can come straight from a serving dish. Use a wide spoon that can scoop dumplings and cheese together without pulling a long strand across the table.
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Fennel Gratin
Sliced fennel softens under a crisp topping while keeping a hint of anise. Bring the gratin in its baking dish so guests can scoop a vegetable side next to their baked pasta or roast.
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Sausage and peppers
Italian-American sausage and peppers
Bring the sliced sausage and soft peppers in one pan. Keep rolls at the side so the same pan can serve sandwich eaters and anyone making up a plate.
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Scaccia
Scaccia from Sicily
A folded Sicilian flatbread with a thin filling slices into preportioned pieces. Use it where pizza slices would be awkward to carry or where everyone is sampling a little of each dish.
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Antipasto
An antipasto tray makes it easy to offer a few things from the pantry and fridge. Cluster the cheeses, cured meats, olives, and pickled vegetables instead of scattering them, so guests can see what they are taking.
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Crostini
Small toasted slices are an easy base for a one-bite topping. If you are bringing something soft such as white bean spread, pack the toasts separately and fill a few at a time.
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Panzanella
Bread and tomatoes make a filling salad that uses up a sturdy loaf. Combine them close enough to serving that some pieces soak up the dressing while others still have an edge.
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Tiramisu
Carry the tiramisu chilled and keep it cold until dessert. A square-edged server makes it easier to lift the layers, or you can make individual cups. If the recipe uses uncooked eggs, use pasteurized eggs.
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Cannoli
Keep the ricotta filling cold and the shells separately packed. Fill a few just as dessert starts to give people a fresh, crisp shell. Transfer the finished pastries to a tray as they are needed.
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