11 Classic Antipasto Recipes for Summer Slideshow
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.
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?
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.
John von Pamer
These delicate gems of summer get the star treatment, filled with anchovies and ricotta before being coated in a light batter and fried.
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).
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.
No roundup of antipasti would be complete without the Sicilian staple, caponata, an addictive topping for bread made with sautéed eggplant, capers, and vinegar.
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.
John von Pamer
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.
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.