|Art of Italian Regional Cooking|
|by Gianni Salvaterra|
A region-by-region gastronomic tour of 20 regions in Italy. Instructions are given for making four courses from each region, and each features an ...
Results 1 - 10 of 72 for italian antipasto
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This brilliantly colorful and healthful salad will be the shining star at your next gathering. Arranged on a cut glass platter or an oblong serving ...
Toss all ingredients ... Serve with sliced Italian bread. In a ... until well blended. Pour immediately over antipasto salad. Then follow salad directions.
Antipasto salad is a ... appetizers served in Italian homes on special ... It can be served with chilled sweet or dry vermouth, dry sherry or marsala.
Cooked as directed. Rinse in cold water. Add oregano, basil, parsley to suit taste. Put in jar, shake, set aside. Cut into small pieces and mix: Add ...
Line a small platter with lettuce leaves. Arrange cut vegetables and salami evenly on platter. Sprinkle with lemon juice and olive oil.
Finely chop cheese, salami and celery and combine with other ingredients. Toss well and refrigerate. Tastes best after 12 hours of marinating. Serves ...
In 9 x ... 1/2 of the Italian dressing evenly over ... pepper. Place in 350 degree oven for 30 minutes. Baste with juices, use fork to check for doneness.
Mix Parmesan cheese and dressing. Toss with remaining ingredients. Sprinkle on Mozzarella cheese. Refrigerate.
In large saucepan mix vinegar, water, garlic, dressing mix and pepper. Bring to boil; add cauliflorets, carrots and celery. Simmer and stir 8 to 10 ...
Pour dressing over all ingredients except tomatoes, cheese and lettuce wedges. Cover; chill. Drain pepperoni and vegetables, reserving dressing. ...
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