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Narrow Results You've Selected: Fry Appetizers Vegetables Italian Remove all Source Saveur (10) The Other Side of Fifty (1) Difficulty Easy (6) Medium (3) Hard (1) Season Spring (2) Summer (2) Fall (1) Winter (1) Occasion Cocktail Party (2) Christmas (1) Easter (1) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Italian"; var omni_prop8 = "Technique:Fry,Course:Appetizers,Main Ingredient:Vegetables,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 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 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 01/09/2011 Panelle (Chickpea Fritters) These addictive fritters are a classic Sicilian street food. Issue #136 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 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 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 11/14/2007 Deep-Fried Cardoons Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes. Issue #15 04/06/2007 Fried Whole Artichokes If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing. Issue #11 03/02/2007 Stuffed and Fried Squash Blossoms Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself. Issue #11 12/28/2009 Risotto Balls Cheesy fried risotto balls are ideal for easy entertaining, as they call for leftover risotto and any cheese you have on hand. Continue... Does Not Apply Source: The Other Side of Fifty