Antoni Porowski Really, Really Loves Italy — so He Teamed Up With Peroni on New Beer-inspired Recipe
Porowski, the writer of "Antoni in the Kitchen," lately teamed up with Peroni — the beer fashioned to “express Italian values of excellence, craftsmanship, and elegance” — to help fans uplift their holidays this season and pick up the “Joy of Aperitivo.” Having their collaboration, the New York Times best-seller and Corgi-lover formed a series of beer-inspired recipes, like and birra-braised pork shoulder and Peroni lemon artichoke dip, that is super exciting to make at home along with transporting your mouth and mind to Italy.
Porowski believes that Peroni is a fantastic symbolic beer with possibly the coolest label he has ever seen. According to the Canadian chef and sweetheart Antoni Porowski, the greatest way to help people revitalize themselves is in the kitchen — or perhaps in Italy. The star of Queer Eye desires to drive the tastes of his beloved country into your kitchen.
Antoni Porowski’s Peroni Lemon Artichoke Dip with Ciabatta
250g softened cream cheese
½ cup sour cream
2 tbsps. real mayonnaise
2 tbsps. fresh lemon juice (juice of one large lemon) + 2 tbsps. lemon zest
500g can of artichoke hearts, roughly chopped and squeezed dry
1 ¼ cups freshly shredded parmesan cheese
1 cup shredded mozzarella cheese
¼ cup Peroni
Salt and pepper
½ tsp. Aleppo pepper or crushed red pepper (optional)
½ cup basil leaves roughly chopped
8 to 10 slices of ciabatta
2 tbsps. olive oil
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl of medium-size, put cream cheese, mayo, sour cream, lemon juice, and lemon zest. Mix together with a wooden spoon until smooth.
Add emptied artichoke hearts, one cup of parmesan (keep the extra ¼ cup for later), mozzarella, Peroni, salt and pepper, Aleppo pepper, and mix until well blended. Add some basil and fold in.
Move the mixture into a shallow quart-sized, oven-safe crock or pan of your choice. Add the remaining ¼ cup of parmesan over the top of the dip and place in the oven. Heat for 25 to 30 minutes until lightly browned and bubbly.
At the same time as the dip is cooking, cut ciabatta into thin pieces and again in half.
With either a pastry brush or your fingertips, lightly coat both sides of bread with olive oil and place on a baking sheet. Add salt and pepper to taste.
Bake in the oven for about 8-10 minutes until lightly toasted.
(Tip: It would be good if you place in the oven during the last 10 minutes of the dip’s cooking time to ensure both come out warm and fresh.)
Try the fantastic Peroni beer recipe by yourself, it is unquestionable that you’ll crave it again!