results for "appetizers"
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Marcella Hazan, a rosemary devotee, makes a similar focaccia.
Does Not Apply
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.
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...
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...
A simple salad adds fresh contrast to fried strips of pizza dough.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.