results for "appetizers"
Village Voice (1)
An easy to make appetizer of salty anchovies and melted mozzarella.
This tart combines delicately flavored treviso with pungent gorgonzola.
Use waxy potatoes for this Tuscan purée.
The garlicky pesto is a perfect match for sweet, silky scallops.
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
These artichokes make the perfect start to any meal.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
This is an American take on a much-loved Italian classic.
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
Does Not Apply
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.