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05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/11/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
03/30/2012
Arancini Veneziani (Venetian Rice Fritters)
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
Issue #145
03/13/2012
Fondi di Carciofi (Bacon-Wrapped Artichokes)
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
01/09/2011
Panelle (Chickpea Fritters)
These addictive fritters are a classic Sicilian street food.
Issue #136
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
12/17/2009
Mushroom Sformato
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Issue #126
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
12/06/2005
Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
Issue #77
10/13/2005
Deep-Fried Cheese-Filled Pastries
These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone.
Issue #68
06/21/2007
Mixed Fried Seafood and Vegetables
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Issue #38
06/21/2007
Marinated Sardines
This centuries-old dish was a favorite of Venetian sailors.
Issue #38
06/21/2007
Deep-Fried Anchovy Spines
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
Issue #38
10/23/2000
Cheese Crisps
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
02/06/2013
Montasio Cheese Crisps
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Issue #18
11/14/2007
Deep-Fried Cardoons
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
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