The Antipasto Table by Michele Scicolone

  • Stewed baby artichokes (Carciofini stufati)

    from The Antipasto Table: 200 Simple Italian Recipes to Serve as First Courses, Side Dishes or Entire Meals The Antipasto Table by Michele Scicolone

    • Categories: Appetizers / starters; Small plates - tapas, meze; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: baby artichokes; parsley; store-cupboard ingredients
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Notes about this book

  • Breadcrumbs on June 20, 2012

    Marinated Mushrooms – p. 110 With fresh mushrooms now at the farmer’s market, this recipe was a must-try. Simple to put together and then the mushrooms marinate in EVOO overnight before serving. These tangy, juicy mushrooms are definitely worthy of any antipasti plate and quickly disappeared. The sliced garlic was a nice touch and imparted a hint of their flavour to the dish.

  • Breadcrumbs on June 20, 2012

    Tuna, Celery, and Bean Salad – p. 229 As the book points out, tuna, beans and red onion are a classic Italian combination. I was looking for quick and easy dishes for my lunchtime antipasti menu and this fit the bill perfectly. This comes together in the time it takes the beans to drain. Delicious and perfect atop grilled crostini with a little red wine to wash it all down of course. I omitted the celery to please all palates. High quality tinned beans are a must – ours were buttery Italian cannellini from Cataldis.

  • Breadcrumbs on May 08, 2011

    A wonderful book that I'm giving a prime spot in my kitchen. I'd be happy to cook through it cover-to-cover. So many appealing, unique dishes. Here are a couple: Venetian-Style Beans – p. 75 A wonderful, delicious antipasti that differentiates itself from other fagioli antipasti w the addition of anchovies which add a depth of flavour and work beautifully w the red wine vinegar in the dish. Fabulous! MS notes this dish can be made w canned beans if desired and served warm or, at room temperature. I served at room temp w a drizzle of extra virgin olive oil and a sprinkle of sea salt. Squisito!! Top marks for this one. K-10

  • Breadcrumbs on May 08, 2011

    Mushrooms in Tomato and Anchovy Sauce – p. 35 Perfection! A perfect pairing of earthy and fresh flavours. The sweetness of the tomatoes balance the anchovies in this dish that excelled and delighted on all levels. Simple to prepare and lovely on the table. A terrific and unique antipasti I’ll make time and time again. 10 Photos here: http://chowhound.chow.com/topics/781958#6522075

Notes about Recipes in this book

  • Marinated mushrooms (Funghi sott'olio

    • Breadcrumbs on February 28, 2015

      p. 110 - With fresh mushrooms now at the farmer’s market, this recipe was a must-try. Simple to put together and then the mushrooms marinate in EVOO overnight before serving. These tangy, juicy mushrooms are definitely worthy of any antipasti plate and quickly disappeared. The sliced garlic was a nice touch and imparted a hint of their flavour to the dish.

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  • ISBN 10 0880016272
  • ISBN 13 9780880016278
  • Published Sep 01 1998
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ecco
  • Imprint ECCO Press,U.S.

Publishers Text

Walk into any restaurant or trattoria in Italy and you'll be greeted by antipasto tables laden with platters of colorful salads, tender seafood dishes, regional salamis and cheeses, and fresh vegetables prepared in every way imaginable. With this inspiring collection of 200 versatile, simple-to-prepare recipes, Michele Scicolone recreates these antipasto tables at home. The Antipasto Table includes many traditional favorites passed down by the author's family as well as new interpretations based on her own travels in Italy, and even some antipasti new to this country.

Imagine a table of hot antipasti -- fresh mozzarella rolled in bread crumbs and fried until crisp outside and melted within or grilled calamari with oregano and white wine. Or sample the cold dishes -- Sicilian eggplant salad or trout marinated in olive oil, vinegar, and sage. Bread-based antipasti include taralli, fennel-laced biscuits, perfect with a glass of red wine; and bruschetta, grilled country bread topped with fresh tomatoes and herbs or Gorgonzola and pine nuts.

This marvelous cookbook also features special sections on the art of preparing vegetables and selecting the proper wines to serve with antipasti. The Antipasto Table highlights the foods that make Italian cuisine so wonderfully appealing.

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