Orange and fennel salad
Orange and fennel salad: When fennel is in season you will see it on tables all over Italy. Fennel has... Read more »
Category: Antipasto
How to prepare tuna in oil
Tuna in oil: To prepare tuna in oil you must first have fresh tuna. Once you have prepared it, it will... Read more »
Tuna tartare
Tuna tartare: Tuna tartare is a very light and simple dish perfect as an antipasto. The essential ingredient is high quality,... Read more »
Baked potato wedges with pesto dip
Baked potato wedges with pesto dip: Americans often use what is known as a coating or ‘Rub’ on meat and fish.... Read more »
Roasted peppers with black olives
Roasted Peppers with Black Olives: Very often we are gifted produce by Theresa of The Farm at Rockledge Gardens. We... Read more »
Marinated anchovies
Marinated anchovies: The marinated anchovies – an Italian antipasto that you find served along the coastlines of Italy, are very different... Read more »
Fresh artichoke salad
Fresh artichoke salad: We had spent the morning with Nedda’s husband Franco, walking a little way along the Path of the... Read more »
Octopus antipasto
Octopus antipasto: All around the Mediterranean you will find marinated octopus being served up as an antipasto. Now you can recreate... Read more »
Deep fried zucchini flowers
We were served these delicate, deep fried zucchini flowers at Hotel Ortensia on the little island of Ponza,... Read more »
Whole wheat bruschetta with tomato and fresh mozzarella
Whole wheat bruschetta with tomato and fresh mozzarella: Now I really do love to cook and always appreciate an interesting recipe.... Read more »