Soups, Salads, & Appetizers

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Pressure Cooker Minestrone Soup

With this pressure cooker adaptation of minestrone soup, you’ll never have to resort to canned soups again! This version of minestrone soup cooks in only 10 minutes. [more…]

Tuscan Fish Stew

Almost every region in Italy makes a hearty fish stew. The fish stew in this recipe comes from Tuscany and contains mussels and clams, as well as shrimp, squid, and fish. [more…]

Bruschetta with Tomatoes

Bruschetta with tomatoes is a classic summertime favorite. However, good bruschetta with tomatoes depends on really ripe tomatoes. Give this recipe a try when it’s local tomato season; otherwise, you may [more…]

Mushroom Salad

You can make this mushroom salad in a snap. Try to use cremini mushrooms if you can, because their strong, woodsy flavor makes this salad special.

Preparation time: [more…]

Onion Soup

Onion soup is made throughout Italy. Traditionally, a pot of onion soup would simmer gently on the stove all day. If eaten for lunch, it would be brothy. Later in the day, after the soup had cooked down [more…]

Stuffed Oysters, Taranto-Style

Taranto-Style Stuffed Oysters is a delectable southern Italian dish that you can also make with littleneck or cherrystone clams. Oysters are tricky to work with — don’t attempt to open oysters yourself [more…]

Creating an Antipasti Tray for Your Christmas Party

In Italy, antipasti can include rice dishes, egg dishes, fish and shellfish, and more, but for your pre-Christmas dinner purposes, a lighter selection is just fine and will fit into even a tight budget [more…]

How to Make an Antipasto Platter

You can assemble various foods into an attractive spread easily. Antipasto calls for serving an array of cheeses, meats, breads, olives, and vegetables on a large platter. Assembling antipasto is 50 percent [more…]

Fennel and Orange Salad (Insalata di Finocchi e Aranci)

Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Raw fennel is crunchy like celery but has a sweet licorice flavor. This dish is Sicilian in origin and [more…]

Marinated Zucchini (Zucchine alla Scapece)

In southern Italy, zucchini, eggplant, and even small fish are fried to seal in flavor and then pickled in a vinegar solution. The result is light and refreshing. [more…]

Tomato and Mozzarella Salad, Capri Style (Insalata Caprese)

This classic Italian salad works well as a light lunch or as an appetizer. This summer dish depends on ripe tomatoes, fresh basil, and good-quality fresh mozzarella cheese. You can add sliced red onions [more…]

Vegetable Soup, Genovese Style (Minestrone alla Genovese)

Minestra is another Italian word for soup. The word minestrone translates as “big soup” and refers to the fact that this soup is packed with vegetables. Each region in Italy has its own version of this [more…]

Spiced Pepperonata Recipe

Pepperonata is a delicious spread made from roasted bell peppers. It’s often a part of Italian antipasto platters. This version is accented with a touch of spices — garlic and chile. You may use only one [more…]

Pasta and Bean Soup (Pasta e Fagioli)

If pressed for time, place all the ingredients for the soup in the pot — except the pasta — and simmer until tender. (The beans still should have been soaked overnight.) Cook the pasta in the soup until [more…]

Second-Day Vegetable Soup with Bread (Ribollita)

The Italian name for this Tuscan soup literally translates as “reboiled” or “recooked.” Traditionally, this soup is made from leftover vegetable soup. To stretch the leftovers, bread is added. The result [more…]

Sicilian Eggplant Relish (Caponata)

This recipe is one of Sicily’s most famous dishes. You cook eggplant with other vegetables (in this case, onions, celery, and an assortment of peppers) in a sweet-and-sour tomato sauce that’s flavored [more…]

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