What Italians Bring to a 4th of July Party
What does an Italian bring to a 4th of July party? These five recipes — from no-cook caprese skewers to Roman supplì and a strawberry granita — answer that question deliciously.
The 4th of July is an American holiday, but if an Italian shows up to your backyard party, the table gets more interesting. These five recipes are what that looks like — no-cook skewers you can assemble in 20 minutes, Roman street food that travels well, crispy corn fritters with a Parmesan kick, and two desserts that are cold, red, and ready before the first firework.
Cherry Tomato and Mozzarella Skewers are the easiest thing on this list and the first to disappear. Cherry tomatoes, ciliegine, basil — threaded on skewers and served with two sauces: one with oregano, one blended with basil and pine nuts. No cooking, no fuss, red and white on every skewer.
Pro tip: make both sauces at least 30 minutes ahead so the flavors develop — the oregano oil especially needs time to come together.
Cacio e pepe supplì are Roman street food at its best — tonnarelli pasta coated in a pecorino and black pepper cream, chilled until firm, shaped into cylinders, battered and fried until golden. The outside crunches, the inside pulls like pasta should. These are the thing people ask about.
Pro tip: make the pasta and chill it overnight — the colder and firmer it is, the easier it shapes and the better it fries.
Corn Fritters are the bridge between the two tables. Corn is the most American ingredient at any July 4th party; here it goes into a Parmesan batter and comes out as something nobody expected. Crispy, savory, gone in minutes. Serve with ketchup or BBQ sauce — the recipe even suggests it.
Pro tip: fry in small batches so the oil stays hot and the fritters come out crispy rather than greasy.
Strawberry Granita needs the freezer and a fork — blend the strawberries with sugar syrup and lemon, freeze, scrape every 30 minutes for 4 hours. The result is icy, intensely red, and nothing like the granita you buy at a gas station. Top with whipped cream and a whole strawberry if you want it to look the part.
Pro tip: start the granita the morning of the party — it needs at least 4 hours in the freezer and is better the longer it sits.
Wild Berry Tiramisù serves individual glasses — ladyfingers soaked in a red berry coulis, layered with mascarpone cream and fresh raspberries. No coffee, no alcohol unless you add a splash of grappa. The berries make it summery, the mascarpone makes it Italian, and the individual glasses make it easy to serve at a party.
Pro tip: assemble the glasses a few hours ahead and keep them in the fridge — the ladyfingers soften into the cream and the flavors settle into something much better than freshly made.
Stars, Stripes... and Supplì
The skewers and fritters are day-of. The supplì need the night before — shape and bread them the morning of the party, then fry just before you leave. The granita and tiramisù both go in the fridge or freezer the day before. If you plan it right, the only thing you're doing on the 4th is frying.
Buon 4th of July!
