11 Classic Antipasto Recipes for Summer Slideshow

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Marinated Salted Anchovies
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Marinated Salted Anchovies
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Ready to make the leap and give anchovies another chance? This is a great recipe to try — the simple flavors of lemon juice, white-wine vinegar, red onion, garlic, and chile work wonders on the assertively flavored anchovy.

Click here to see the Marinated Salted Anchovies Recipe.

Credit

Lisa Linder

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Parmesan and Parsley Fritters
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Parmesan and Parsley Fritters
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Simply put, these are Italian cheese balls from Abruzzo, filled with a mixture of breadcrumbs, parsley, garlic, eggs, and Parmesan, and served with fresh tomato sauce. Who wants some?

Click here to see the Parmesan and Parsley Fritters Recipe.

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Lisa Linder

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Fava Beans and Pecorino
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Fava Beans and Pecorino
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Refreshing, slightly tangy, and with a hint of pleasant saltiness from the pecorino, this take on the classic Ligurian bread topping salsa maro has an interesting texture thanks to the rustic preparation of the fava beans.

Click here to see the Fava Beans and Pecorino Recipe.

Credit

John von Pamer

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Fried Zucchini Flowers
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Fried Zucchini Flowers
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These delicate gems of summer get the star treatment, filled with anchovies and ricotta before being coated in a light batter and fried.

Click here to see the Fried Zucchini Flowers Recipe.

Credit

William Lingwood

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Marinated Goat Cheese
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Marinated Goat Cheese
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This is one of the simplest antipasti to prepare, and the longer it marinates, the better it gets — you can even marinate it for a couple of weeks (when the flavors reach their peak).

Click here to see the Marinated Goat Cheese Recipe.

Credit

Loupe Digital

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Insalata Tricolore
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Insalata Tricolore
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Manuela Zangara, author of the blog Manu's Menu, shows that salads are not always centered on greens. This one, for example, is a celebration of bresaola, thin slices of air-dried, salted beef.

Click here to see the Insalata Tricolore Recipe.

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Manuela Zangara

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Sicilian Stuffed Artichokes
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Sicilian Stuffed Artichokes
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This recipe, dating back to 1912 in Sicily, is, in the truest sense of the word, a classic. The stuffing is a delicious combination of sautéed onion and garlic, breadcrumbs, parsley, and Parmigiano-Reggiano — simple, but amazing.

Click here to see the Sicilian Stuffed Artichokes Recipe.

Credit

Michael Provitera

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Eggplant Caponata
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Eggplant Caponata
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No roundup of antipasti would be complete without the Sicilian staple, caponata, an addictive topping for bread made with sautéed eggplant, capers, and vinegar.

Click here to see the Eggplant Caponata Recipe.

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Avalon Restaurant

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Potato Croquettes
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Potato Croquettes
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This iconic Neapolitan fritto is delicious on its own, but for an extra-special presentation, a shower of freshly grated Parmigiano-Reggiano just before serving is a nice touch.

Click here to see the Potato Croquettes Recipe.

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John von Pamer

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Anchoïade
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Anchoïade
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Marinated anchovies are a popular antipasto, but sometimes, you're looking to do something a little different. This preparation uses similar flavors of parsley, garlic, red onion, and red-wine vinegar but combines them into a purée that is just barely cooked. It's great on some grilled bread or flatbread.

Click here to see the Anchoïade Recipe.

Credit

Judith Choate

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Prosciutto di Parma with Agrodolce Melon
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Prosciutto di Parma with Agrodolce Melon
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Here it is — the ham and melon. Don't worry, we didn't forget about it. Walter Pisano's take is inspired, though, with a simple syrup that gives the usual cantaloupe a nice flavor boost. Pisano is the executive chef at Tulio Ristorante in Seattle.

Click here to see the Prosciutto di Parma with Agrodolce Melon Recipe.

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Tulio Ristorante