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* Antipasti |
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The word antipasto comes from Latin and means "before the meal." In the strictest sense, an antipasto is a little something extra as a starter. It is a small snack meant to awaken the appetite, not to satisfy it. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
In Italy, unless it is a special occasion, homecooked meals rarely start with an antipasto, though restaurant meals often do. Antipasto dishes also vary a lot by region. In the north, especially in the Piedmont, a long succession of antipasto dishes are served one at a time at formal dinners. The classic antipasto in Tuscany is crostini (toasted bread) with chicken livers and a few slices of salami such as finocchiona, a regional specialty made with ground pork and flavored with fennel seeds. In southern Italy, antipasti are simpler, often just a few slices of dried sausage or prosciutto, pickled vegetables, and olives. When I have company, I often serve an antipasto. Olives, sliced salumi (a collective word for cold cuts), and cut up raw vegetables are the easiest antipasto, and a nice way to welcome guests as they gather. More elaborate dishes can serve as a first course, and a group of antipasti can form the basis for a buffet meal. Antipasto dishes can be served hot, room temperature, or cold. With the exception of dried sausages and cured meats like salame, prosciutto, or mortadella, meat is used sparingly, usually ground or chopped as a vegetable stuffing. Though shellfish is often offered as an antipasto, whole fish is usually not, except for tiny fish such as anchovies or whitebait. Many other dishes throughout this book can be served as antipasti. From the vegetable chapters, fried artichokes or cauliflower, any of the stuffed or grilled vegetables, and salads are always good choices. Many of the sautéed vegetable dishes are good as starters, served warm or at room temperature. Slices of focaccia or olive- or cheese-flavored breads are good companions for vegetable antipasti. Pasta salads are rarely seen in Italy, but Italians do serve rice salads frequently as part of an antipasto assortment. Cold seafood salads are popular, as are stuffed shellfish, such as clams, mussels, and oysters. An Antipasto Platter CHEESE ANTIPASTI recipes Goat Cheese with Herbs Goat Cheese, Valle d'Aosta Style Gorgonzola-Stuffed Endive Warm Ricotta in Fresh Tomato Sauce Provolone in Pizza Sauce Grilled Mozzarella Grilled Cheese and Prosciutto Skewers Montasio Cheese Crisps Melted Cheese, Silversmith's Style Mozzarella in a Carriage Roman Skewered Mozzarella Sandwiches Parmesan Custards Walnut Cheese Wafers Gorgonzola Biscuits VEGETABLE ANTIPASTI Marinated Olives Black Olives with Citrus Spicy Olives in the Pan Roasted Olives Zucchini Fritters Marinated Mushrooms Mushroom Pâté of the Two Sicilies Veil-Stuffed Mushrooms Mushrooms Stuffeed with Mozzarella and Prosciutto Peppers Piedmontese Roasted Pepper Rolls Tuna-Stuffed Peppers Sweet-and-Sour Eggplant Asparagus and Egg Salad Roasted Radicchio with Mozzarella and Anchovies EGG ANTIPASTI Stuffed Eggs Tuna-Stuffed Eggs MEAT ANTIPASTI Figs and Melon with Prosciutto Asparagus and Prosciutto Rolls Roasted Figs in Prosciutto Lemon Meatballs Chicken and Olive Pâté SEAFOOD ANTIPASTI Scallops al Gratin Baked Scallops with Marsala and Almonds Seafood Salad Salt Cod Puree DIPS AND SPREADS Olive Oil Dip Poor Man's Caviar Sun-Dried Tomato Spread Pedmontese Hot Bath Tuna Spread Eggplant Cavier BRUSCHETTA AND CROSTINI Garlic Bruschetta Tomato Bruschetta Tomato and Avocado Bruschetta Beans and Greens Toasts Chicken Liver Toasts Zucchini and Cheese Toasts Chickpea Toasts Broccoli Toasts Eggplant and Tomato Toasts FRIED ANTIPASTI Little Orange Rice Balls Telephone-Wire Rice Balls Sicilian Chickpea Flower Fritters Basil Fritters Fried Sage Leaves From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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