ITT: we name appetizers in the realm of Italian food

[chupe666]

i need to make one for a dinner tomorrow night.

 

[avi]

any restrictions? like, do they need to be finger foods?

 

[xfer]

bruschetta (awesome)

mozzarella fried in white wine

artichoke hearts

 

[xfer]

bowl of various kinds of olives

bread with tapenade and home-made roasted peppers

pancetta and cheese rolled up and put on a toothpick

 

[xfer]

stuffed mushrooms! (my recommendation)

 

[xfer]

antipasto

tomatoes/basil/mozzarella with olive oil, salt, and pepper

 

[mindspell]

Make a bunch:

Frittata le con herbe
8 eggs, cracked and beaten
Salt and pepper
1/4 cup marjoram leaves, plus 1/4 cup
1/4 cup parsley leaves, plus 1/4 cup
1/4 cup basil leaves, plus 1/4 cup
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped sage
2 tablespoons unsalted butter
1/2 tablespoon red wine vinegar
1 1/2 tablespoons extra-virgin olive oil

In a mixing bowl, season the eggs with salt and pepper. Add half the marjoram, parsley, and basil and all of the thyme, rosemary, and sage and beat together until light and fluffy.

In a 8 to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown. Add the egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set.

Once the frittata is done, allow to cool for 10 minutes. After the frittata has cooled, combine the remaining herbs in a medium-sized bowl. Add the vinegar, olive oil, salt, and pepper, and toss well. Taste the salad and adjust the seasonings if necessary. Serve the frittata cut into wedges, alongside the dressed herb salad.


Olives

Pickled Artichoke hearts

Grilled Sardines with Peperonata
2 tablespoons extra-virgin olive oil
2 medium red onions, finely diced
2 large red bell peppers, cut into chunks
2 large yellow bell peppers, cut into chunks
1 clove garlic, finely chopped, plus 4 cloves garlic, sliced in half
8 basil leaves, cut into chiffonade
3 tomatoes, cored, seeded and coarsely chopped
Salt and pepper, to taste
1 1/2 pounds fresh sardines, cleaned and gutted, heads intactPreheat the grill or broiler. Heat the oil in a large skillet over medium-high heat. Add the onions and pepper and cook over high heat for 4 minutes. Stir in the minced garlic and basil, cook for 30 seconds, then add the tomatoes. Simmer 15 minutes, or until thickened. Remove from heat and season to taste. Place the sardines on the hottest part of the grill and cook through, about 2 minutes per side. Meanwhile, divide the peperonata evenly among 4 warmed dinner plates and mound loosely in the center of each plate.



Cotolette di Melanzane


3 large purple eggplants
Salt
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Pepperoncini, fennel fronds and orange wedges for garnishSlice the eggplants into round slices, each about 1/2 -inch thick. Sprinkle the slices liberally with salt and then place them in a colander. It is all right if the eggplant slices overlap or cover one another. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant's bitterness. Don't rinse the eggplant, just shake off excess water. When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl. Spread the breadcrumbs out in a baking pan. Season the eggplant slices to taste with salt and pepper. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan. Fry the slices until golden brown, about 2 minutes on each side. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked. Serve warm, garnished with caciocavallo cheese, pepperoncino, fennel fronds and juice from the orange wedges.

 

[xfer]

eggplant rollatini

 

[xfer]

fried calamari, or, cold squid salad with vinegar

MUSSELS steamed with white wine sauce

 

[chupe666]

duh, bruschetta. that's a definite possibility, with fresh baked bread. i'll work on that tonight. stuffed mushrooms might work too, i think i've done that before.

thanks mang!

 

[chupe666]

well, tomatoes are expensive now so it's stuffed mushrooms. i'd go for more interesting, but i'll only have like 30 minutes tomorrow to make it & had to run for the ingredients tonight at 10:30pm. plus, these people are kind of- well, they didn't know what bruschetta was, so i don't think they'll care.

 

[xfer]

Tomatoes also SUCK right now, even the expensive ones (around here).

 

[mindspell]

Tomatoes and beef are the worst right now. The only tomatoes that are decently priced these days around here are Romas, and they are not very good this time of year. Whenever I want to buy beef, all because of you down there I might add, I end up buying horse because it is half-price, which is normally the other way around...

 

[xfer]

nay.

 

[mindspell]

nay what?

 

[xfer]

you can always count on a Frenchman to eat horse, or guts.

 

[mindspell]

Yes, unfortunatly you will never know the joys that it produces...

 

[xfer]

oui oui, les mouvements d'entrailles après avoir mangé des entrailles sont les meilleurs !

 

[mindspell]

Exatement! Note bien que je ne suis pas un amateur de trippe, malheureusement ce n'est pas dans ma palette.