Appetizer Italian style! I could do without everything, but not appetizers, hard to resist them, not even with pizza. An appetizer gives you a preview of how the dinner will unfold, but the topic is so broad that I will dedicate a chapter of appetizers talking only about fried ones, the first on the list will be the Sicilian arancino, it seemed a bit limiting to add it to this list of appetizers. I open this little roundup of “Italian Appetizer” with the photo of my kitchen, I always like to imagine and see where someone cooks, I am curious… so I thought you would like to know where I create my recipes in the kitchen. I also add the link to my blog.giallozafferano.it/vaipinacucina if you want to take a look, you are welcome.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 3.5 oz prosciutto crudo
- 7 oz black olives
- 3.5 oz lardo di Colonnata
- 7 oz buffalo mozzarella
- 6 pieces artichokes in oil
- 2.8 oz champignon mushrooms
- 1.8 oz arugula
- 6 slices sun-dried tomatoes in oil
- 1.8 oz speck
- 1.8 oz Fossa cheese
- 0.7 oz chili pepper jam
Preparation
In this light appetizer there are only three ingredients: arugula, champignon mushrooms, and Parmesan cheese seasoned with salt, extra virgin olive oil, and lemon. A small light but tasty appetizer. With a buffalo mozzarella on the side, it can become a complete dish!
Here’s an appetizer that should never be missing: mixed cold cuts, lardo di Colonnata, prosciutto crudo, and speck.
A classic: black olives, seasoned sun-dried tomatoes, artichokes.
Black olives and spicy sauces: the appetizer is ready.
Cubed aged cheese with chili jam. Recipe coming soon on my blog.
Summer appetizer with prosciutto and melon, green olives, and mozzarella, with a simple first course or a meat second course the success is guaranteed.
For a vegan appetizer, a mix of orange and fennel seasoned with salt, pepper, oil, and apple cider vinegar.
Here we have a real Italian appetizer: mixed cold cuts, cheeses, olives, but also raw vegetables. The buffalo mozzarella, the queen of mozzarellas.
Even simply a plate of prosciutto immediately becomes an appetizer.
Wanting to go all out for a meat lunch or dinner, this would be the ultimate appetizer, with some Apulian taralli, prosciutto crudo, mortadella, black olives, speck.
Fried sage leaves in batter, for 20 sage leaves 2.8 oz of flour, 100 ml of beer, cold preferably, salt.
