Fantastico!: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen by Rick Tramonto and Mary Goodbody

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    • Categories: Salads; Small plates - tapas, meze; Spring; Italian; Vegetarian
    • Ingredients: fava beans; yellow beans; radicchio; goat cheese; shallots; oranges; sherry vinegar; powdered star anise; sambuca; olive oil; basil; honey
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    • Categories: Dressings & marinades; Spring; Italian
    • Ingredients: shallots; oranges; sherry vinegar; powdered star anise; sambuca; olive oil; basil; honey
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    • Categories: Small plates - tapas, meze; Italian
    • Ingredients: cipollines onions; garlic; chestnut honey; oranges; chicken stock; rosemary; thyme; balsamic vinegar; basil; parsley; ciabatta bread; Parmigiano Reggiano cheese
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    • Categories: Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: ciabatta bread; Parmigiano Reggiano cheese; store-cupboard ingredients
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    • Categories: Salads; Small plates - tapas, meze; Italian
    • Ingredients: green beans; dandelion greens; mizuna; white anchovies; lemons; apple cider vinegar; olive oil; basil; tarragon; parsley; pink salt
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    • Categories: Dressings & marinades; Italian
    • Ingredients: lemons; apple cider vinegar; olive oil; basil; tarragon; parsley
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    • Categories: Small plates - tapas, meze; Christmas; Entertaining & parties; Italian; American
    • Ingredients: razor clams; yellow onions; white wine; lemons; bacon; celery; dried red pepper flakes; panko breadcrumbs; canned clams; Pernod; chives; tarragon; bottled clam juice; Parmigiano Reggiano cheese
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    • Categories: Small plates - tapas, meze; Christmas; Entertaining & parties; Italian
    • Ingredients: rock salt; whole star anise; pink peppercorns; black peppercorns; cinnamon sticks; parsley; lemons
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    • Categories: Fried doughs; Small plates - tapas, meze; Summer; Italian; Vegetarian
    • Ingredients: dried red pepper flakes; beefsteak tomatoes; basil; zucchini blossoms; smoked mozzarella cheese; ricotta cheese; Parmigiano Reggiano cheese; egg yolks; parsley; all-purpose flour; canola oil; crostini; pine nuts; olive oil
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    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Summer; Italian; Vegetarian
    • Ingredients: dried red pepper flakes; beefsteak tomatoes; basil; store-cupboard ingredients
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: pine nuts; basil; olive oil; Parmigiano Reggiano cheese
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    • Categories: Salads; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: kosher salt; baby beets; baby golden beets; baby candy cane beets; parsley; lemons; pecorino Romano cheese; olive oil; oranges; shallots; honey; mint
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    • Categories: Dressings & marinades; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: olive oil; oranges; shallots; honey; mint
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    • Categories: Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: olive oil; bay leaves; rosemary; oranges; Kalamata olives; Gaeta olives; cerignola olives; Ligurian olives
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    • Categories: Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: cremini mushrooms; chanterelle mushrooms; white mushrooms; portobello mushrooms; bay leaves; thyme; dark beer; balsamic vinegar; parsley
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    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Side dish; Cooking ahead; Fall / autumn; Italian; Vegan; Vegetarian
    • Ingredients: Champagne vinegar; celery seeds; mustard seeds; bay leaves; olive oil; dried red pepper flakes; fennel seeds; dried oregano; napa cabbage; cauliflower; red peppers; carrots; celery; onions; white mushrooms; eggplants
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    • Categories: Grills & BBQ; Small plates - tapas, meze; Appetizers / starters; Italian
    • Ingredients: egg yolks; olive oil; basil; shrimp; pancetta; parsley
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    • Categories: Small plates - tapas, meze; Christmas; Entertaining & parties; Easter / Lent; Italian
    • Ingredients: Gorgonzola dolce cheese; cream cheese; slab bacon; Medjool dates; rosemary; walnuts
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    • Categories: Grills & BBQ; Small plates - tapas, meze; Italian
    • Ingredients: blood sausage; tart apples; watercress; parsley; basil; saba vinegar
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  • Hamachi carpaccio with piquillo peppers and grilled lemon
    • Categories: Small plates - tapas, meze; Italian
    • Ingredients: lemons; oranges; tomatoes; jarred piquillo peppers; basil; chives; mint; fleur de sel; hamachi
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    • Categories: Salads; Small plates - tapas, meze; Snacks; Canapés / hors d'oeuvre; Cooking ahead; Italian
    • Ingredients: radishes; fennel; salmon fillets; thyme; tarragon; kosher salt; sugar; fennel seeds; oranges; lemons; juniper berries; powdered star anise; olive oil; basil; cilantro; chives
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    • Categories: Dressings & marinades; Italian
    • Ingredients: olive oil; lemons; basil; tarragon; cilantro; chives
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    • Categories: Salads; Small plates - tapas, meze; Spring; Summer; Italian
    • Ingredients: beef rib-eye steaks; tart apples; pea shoots; celery; celery leaves; lemons; basil; chives; parsley; capers; dried oregano; dried red pepper flakes; shallots
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    • Categories: Dips, spreads & salsas; Spring; Summer; Italian; Vegan; Vegetarian
    • Ingredients: parsley; capers; dried oregano; basil; dried red pepper flakes; shallots
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    • Categories: Small plates - tapas, meze; Italian
    • Ingredients: halibut; yellow bell peppers; limes; lemons; cilantro; chives; fresh ginger; bottarga; whole star anise; bay leaves; black peppercorns; coriander seeds; fennel seeds; rice wine vinegar; red onions; cucumbers; sugar
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Notes about this book

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Notes about Recipes in this book

  • Anise-orange vinaigrette

    • Breadcrumbs on June 30, 2013

      p. 13 – I made this dressing to serve atop a roasted beet salad but I made the mistake of using a blood orange and its mellow, floral flavour wasn’t bold enough for this dish in my opinion. Next time I’ll use a navel orange. That said, the dressing was very good and the anise was beautiful with the beets. mr bc loved it. Photos here: http://chowhound.chow.com/topics/906511#8158609

  • Bruschetta with roasted minted zucchini and Fontina Val d'Aosta

    • Breadcrumbs on June 30, 2013

      p. 118 – Fantastico! I think they named the book after this recipe, it truly was a delight and not a scrap was left. We grilled our bread and I had to sub an Italian 4 cheese blend for the suggested cheese since we couldn’t find it locally. This came together very quickly and is a wonderful and different way to use the season’s zucchini. mr bc is not typically a fan of zucchini and he LOVED this antipasti. A crowd-pleaser that I’d happily make again soon. Photos here: http://chowhound.chow.com/topics/906511#8156232

  • Bruschetta with skirt steak and tapenade

    • Frogcake on November 17, 2017

      Perfectly delicious! So much flavour with the skirt steak and Tapenade! A memorable sandwich for sure. The tapenade can be made without anchovies -it’s still amazing. I prefer using lemon zest in place of orange. It never hurts to drizzle on some extra fine olive oil.

  • Crostini with chopped egg and asparagus

    • Breadcrumbs on June 12, 2013

      p. 138 - What a discovery! We love to serve fried or poached eggs atop roasted asparagus but it never occurred to me to add asparagus to egg salad, which is essentially what you do in this recipe. Though a recipe for tarragon mayo is provided I opted to use regular evoo mayo to which I added approx 1 tbsp of chopped fresh tarragon. We served this atop grilled Crostini and simply could not get enough of this delicious antipasti. It paired well with our Hitching Post Pinot Noir. Fantastic! Photos here: http://chowhound.chow.com/topics/905291#8131043

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  • ISBN 10 0767923812
  • ISBN 13 9780767923811
  • Published Nov 06 2007
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

Rick Tramonto, one of America's most renowned and award-winning chefs and author of Amuse-Bouche, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in Fantastico! are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style.

Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With Fantastico! fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining.

Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto's terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto's Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style, open-faced mini-sandwiches (cicchetti); and a delightful assortment of simple-to-prepare dishes - including a spectacular canned tuna salad with a caper and herb vinaigrette - Tuna Conserva Cicchetti - that will enliven traditional antipasti platters and serve as the centerpiece of a light meal for family and friends.

With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.



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