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Narrow Results You've Selected: Recipe Vegetables Italian Easy Appetizers Remove all Source Saveur (23) Epicurious (1) FoodMayhem (1) New York Times (1) Passionate About Baking (1) Show all... Smitten Kitchen (1) The Italian Dish (1) The Other Side of Fifty (1) The Passionate Cook (1) The Wooden Spoon (1) Season Summer (9) Spring (8) Winter (5) Fall (3) Occasion Cocktail Party (5) Christmas (3) Backyard BBQ (1) Easter (1) Thanksgiving (1) Technique Bake (6) Fry (6) Saute (5) Broil (3) No Cook (2) Show all... Roast (2) Braise (1) Grill/Barbecue (1) Slow Cook (1) Steam (1) 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 = "Course:Appetizers"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Vegetables,Cuisine:Italian,Difficulty:Easy,Course:Appetizers"; 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 01/18/2012 Roasted Peppers and Anchovies At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread. Issue #144 03/28/2012 Dry-Cured Olives with Rosemary and Orange Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. Issue #136 03/09/2011 Eggplant Caponata This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins. Issue #136 01/10/2011 Bacon-Wrapped Scallions Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta. Issue #136 01/09/2011 Panelle (Chickpea Fritters) These addictive fritters are a classic Sicilian street food. Issue #136 01/09/2011 Carciofi Arrostiti (Roasted Artichokes) Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted Issue #136 11/17/2010 Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Issue #134 04/09/2013 Sweet Peas with Prosciutto (Piselli al Prosciutto) In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue... Issue #128 08/19/2011 Stewed Sweet Peppers (Peperonata) This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta. Issue #128 04/21/2010 Braised Artichoke Hearts with Mint (Carciofi alla Romana) This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in “Eternal City,” Anya von Bremzen’s ode to Rome. Continue... Issue #128 03/08/2010 Sweet and Sour Onions (Cipolline in Agrodolce) This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. Issue #128 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 03/23/2010 Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue.. Issue #115 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 11/04/2011 Treviso and Gorgonzola Tart This tart combines delicately flavored treviso with pungent gorgonzola. Issue #51 03/08/2002 Roasted Peppers Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time. Issue #28 03/11/2002 Radicchio with Anchovy and Rosemary Sauce The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café. Issue #23 06/18/2007 Stuffed Mushrooms These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Issue #18 « Previous 1 2 Next »