Everyone loves Italian food with its taste so redolent of the countryside: basil, tomatoes and fresh ingredients. And there is far more to it than just pasta. Food writer Clare Ferguson brings us "Antipasti", tasty starters to grace any dining table. Served individually or as part of a larger platter, these colourful dishes are sure to go down well with guests, whetting the appetite for the main course or being treated as a meal in itself accompanied by a bottle of wine and freshly baked bread. From vegetarian caponata and raddicio with gorgonzola and walnuts to fishy squid with gremolata and marinated anchovies. Bresaola and rocket with olive oil and parmesan and prosciutto crudo with fresh figs for meat lovers. Pretty parmesan wafers and deep-fried zucchini flowers for a decorative finish. All gloriously photographed by Peter Cassidy, the flavours leap from the page, enticing the reader to make them. So for something a little different, try these recipes - decorative, easy to prepare and a joy to eat, they are an ideal light appetiser for courses to come. - Lucy Watson --This text refers to an out of print or unavailable edition of this title.
Product Description
Antipasti-which means "before the meal"--are those highly flavoured, delicious little appetizers that open the Italian meal and stimulate the appetizers that open the Italian meal and stimulate the appetite for the dishes to follow. Hot, warm, or cold, antipasti can also be served as the entree for a light lunch-with bread, salad, and a glass of wine. Wonderful! We're all familiar with traditional plates of sliced salami, but in this delightful little book Clare Ferguson has collected exciting antipasti recipes from all over Italy. Inluded are: Cook Dishes for Hot Days, Bruschetta and Salads, Hot Vegetable Dishes & Hot Seafood Dishes. Packed with flavour and deliciously healthy, antipasti are great as an appetizer, as a snack, or served with other dishes.
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