Antipasti: The Little Dishes of Italy by Julia della Croce

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  • Fast-day salad with tuna, potatoes, eggs, and green beans (Antipasto di magro)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Main course; Small plates - tapas, meze; Italian
    • Ingredients: boiling potatoes; green beans; canned tuna in olive oil; red onions; capers; eggs; lemons; white pepper; safflower oil
    show

  • Deep-fried eggplant (Melanzane fritte)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Fried doughs; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: eggplants; nutmeg; breadcrumbs; olive oil; all-purpose flour
    show

  • Marinated zucchini (Zucchine marinate)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Side dish; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; garlic; basil; mint; parsley
    show

  • Zucchini rolls stuffed with ricotta (Involtini di zucchine)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Sauces, general; Stuffing; Small plates - tapas, meze; Cooking ahead; Italian; Vegetarian
    • Ingredients: zucchini; tomatoes; carrots; basil; ricotta cheese; Parmigiano Reggiano cheese; nutmeg
    show

  • My grandmother's Italian bread salad (Cialed)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: peasant bread; tomatoes; red onions; basil; oregano; parsley
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  • Beet salad with orange and tarragon (Insalata di barbabietole con dragoncello)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: beets; balsamic vinegar; tarragon; blood oranges
    show

  • Baked whole mushrooms with Parmigiano (Funghi al forno alla Parmigiana)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Appetizers / starters; Main course; Italian; Vegetarian
    • Ingredients: wild mushrooms; Parmigiano Reggiano cheese; breadcrumbs; parsley; thyme
    show

  • Platter of roasted red and yellow peppers with olives, capers, garlic, and parsley (Peperoni alla Napoletana)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: red bell peppers; yellow bell peppers; capers; black olives; parsley; garlic
    show

  • Roasted peppers with anchovies (Peperoni arrostiti 1)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cooking ahead; Picnics & outdoors; Italian
    • Ingredients: red bell peppers; yellow bell peppers; orange bell peppers; anchovies
    show

  • Roasted peppers with sweet or hot Italian sausages (Peperoni arrostiti 2)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cooking ahead; Picnics & outdoors; Italian
    • Ingredients: red bell peppers; yellow bell peppers; orange bell peppers; sweet Italian sausages; hot Italian sausages
    show

  • Roasted peppers with fresh mozzarella and basil (Peperoni arrostiti 3)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cooking ahead; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: red bell peppers; yellow bell peppers; orange bell peppers; mozzarella cheese; basil; dried red pepper flakes
    show

  • Roasted peppers with parsley and black olives (Peperoni arrostiti 4)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Grills & BBQ; Small plates - tapas, meze; Cooking ahead; Picnics & outdoors; Italian; Vegan; Vegetarian
    • Ingredients: red bell peppers; yellow bell peppers; orange bell peppers; black olives; parsley
    show

  • Fennel with peppery olive oil dip (Finocchio in pinzimonio)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: fennel; olive oil; black peppercorns
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  • Grilled vegetables (Verdura alla griglia)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Grills & BBQ; Small plates - tapas, meze; Picnics & outdoors; Italian; Vegan; Vegetarian
    • Ingredients: eggplants; zucchini; radicchio; fennel; wild mushrooms
    show

  • Anna Amendolara's sautéed mushrooms (Funghi in padella all'Amendolara)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Side dish; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: white mushrooms; breadcrumbs; parsley; dried oregano; dried red pepper flakes; lemons
    show

  • Sugar snap pea and almond salad with mint and orange (Insalata di piselli e mandorle)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: sugar snap peas; white pepper; slivered almonds; mint; blood oranges
    show

  • Peppers stuffed with rice and sausage (Peperoni ripieni di riso e salsiccia)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Rice dishes; Stuffing; Small plates - tapas, meze; Italian
    • Ingredients: red bell peppers; yellow bell peppers; onions; long grain rice; meat stock; sweet fennel sausages; sopressata sausages; fennel seeds; parsley; Parmigiano Reggiano cheese; mozzarella cheese
    show

  • Peppers with fennel-flavored bread, mushroom, and sausage stuffing (Peperoni ripieni di salsiccia e funghi)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Stuffing; Small plates - tapas, meze; Italian
    • Ingredients: red bell peppers; yellow bell peppers; onions; meat stock; sweet fennel sausages; sopressata sausages; fennel seeds; parsley; Parmigiano Reggiano cheese; mushrooms; stale bread
    show

  • Roasted eggplant, pepper and onion salad (Insalata di melanzane e peperoni arrostiti)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dips, spreads & salsas; Dressings & marinades; Salads; Small plates - tapas, meze; Side dish; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: eggplants; red bell peppers; yellow bell peppers; onions; parsley; capers; balsamic vinegar; green olives
    show

  • Stuffed mushrooms (Funghi farciti)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Stuffing; Small plates - tapas, meze; Cooking ahead; Cooking for 1 or 2; Italian
    • Ingredients: porcini mushrooms; breadcrumbs; parsley; pancetta; Parmigiano Reggiano cheese; rosemary; sage
    show

  • Cauliflower salad (Insalata di cavolfiore)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: cauliflower; black olives; capers; thyme; lemons
    show

  • Rice croquettes (Crocchette di riso)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Rice dishes; Small plates - tapas, meze; Cooking ahead; Italian
    • Ingredients: Arborio rice; chicken stock; Parmigiano Reggiano cheese; mozzarella cheese; olive oil; breadcrumbs; tomatoes; onions; celery; carrots; basil
    show

  • Cold tuna and potato loaf (Sformato di tonno e patate)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Small plates - tapas, meze; Cooking ahead; Summer; Italian
    • Ingredients: white pepper; boiling potatoes; canned tuna in olive oil; Parmigiano Reggiano cheese; nutmeg; parsley; red onions; capers; cucumbers; watercress; safflower oil
    show

  • Frittata with Swiss chard or spinach (Frittata di bietole o spinaci)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Egg dishes; Small plates - tapas, meze; Cooking ahead; Italian; Vegetarian
    • Ingredients: Swiss chard; onions; eggs; Parmigiano Reggiano cheese; nutmeg; thyme; spinach
    show

  • Zucchini frittata (Frittata di zucchine)

    from Antipasti: The Little Dishes of Italy Antipasti by Julia della Croce

    • Categories: Egg dishes; Small plates - tapas, meze; Cooking ahead; Italian; Vegetarian
    • Ingredients: onions; thyme; zucchini; basil; eggs; Parmigiano Reggiano cheese
    show

Notes about this book

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Notes about Recipes in this book

  • Zucchini rolls stuffed with ricotta (Involtini di zucchine)

    • Foodelf on March 27, 2013

      Delicious, delightful and works both as an appetizer or lunch. All the components may be prepared in advance and assembly is very easy. The mandoline makes slicing the zucchini a breeze. I used my grill pan to sear the zucchini slices - everything came together beautifully. You could easily used your own favourite tomato sauce, but this one is sweetly simple and makes the dish sing. I'm looking forward to using zucchini from the garden and will add some chives to the filling next time.

    • jdubuc on September 26, 2015

      Based on Foodelf's review, I tried this and it was a great success. Perfect for a light first course or as a side. I'd recommend following the recipe for the tomato sauce. It's delicious.

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  • ISBN 10 0811806979
  • ISBN 13 9780811806978
  • Published Jan 01 1994
  • Format Hardcover
  • Page Count 152
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Much more than just Italian appetizers, antipasti are coming into their own as snacks, side dishes, and meals in themselves. Simple to prepare and easily combined, these light and savory dishes offer the unsurpassed wealth of flavor inherent in their authentic Italian ingredients: extra-virgin olive oil, aged cheeses, briny black and green olives, air-cured prosciutto, dried porcini mushrooms, and the freshest seasonal vegetables. Written by one of America's experts on Italian cooking and illustrated with enticing photographs, this collection of over 75 recipes focuses on the liveliest, most versatile part of the traditional Italian meal.

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