50 Antipasti Recipes

Start your meal with one of these Italian appetizers.

3. Stuffed Pimento Peppers. Prepare marinated mozzarella (No. 2); cut into 4 pieces and wrap each in a small slice of prosciutto. Place jarred pimento peppers inside (remove the seeds and stems).


4. Crispy polenta. Cut 1 tube of polenta (500 g) into 1.3 cm rounds. Fry in batches in a nonstick skillet with olive oil, turning occasionally, for 15 minutes until golden brown and crisp. Drain on paper towels; sprinkle with salt. Top with marinara sauce and grated Parmesan.

5. Baked sweet peppers. Grill 4 red bell peppers on a baking sheet, turning, until charred. Transfer to a bowl, cover, and let cool. Peel, quarter, and remove seeds. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and a small grated garlic clove; season with salt and pepper. Drizzle the peppers with the mixture and sprinkle with torn basil and parsley.

6. Crostini with baked peppers and anchovies. Make Roasted Peppers (No. 5), adding 1 tablespoon capers and 1 teaspoon chopped oregano to the garlic. Serve on toasted ciabatta slices and top with anchovies.


7. Crostini with chili pepper and sardines. Mix 55g of softened butter with 1 tbsp of chopped Calabrian chili peppers in oil. Spread on toasted ciabatta slices and top with sardines in oil.

8. Bruschetta with beans and shrimp. Whisk together 1 1/2 tablespoons olive oil, the zest and juice of 1/2 lemon, 1/2 a crushed anchovy, 1/2 a small grated garlic clove, and 1/2 teaspoon chopped marjoram; season with salt and pepper. Toss with 14-ounce can white beans (drained and rinsed), 1 tablespoon chopped parsley, and 2 tablespoons water; mash. Toss 16 medium peeled shrimp with olive oil; season with salt and pepper. Grill over medium-high heat for 2 to 3 minutes, until cooked through. Spread beans on toasted semolina bread slices; top with shrimp.

9. Crostini with rapini. Fry 4 ounces (110 g) diced pancetta in a skillet with 1 tablespoon (1.5 l) olive oil until crisp; drain on paper towels. Stir 4 sliced ​​garlic cloves into the remaining fat; cook for 1 minute. Trim, chop, and rinse 1 large bunch rapini; do not drain. Add to the skillet and season with salt and red pepper flakes. Cover and cook for 8 minutes, until tender. Stir in the pancetta. Serve on toasted ciabatta slices; top with grated ricotta salata.

10. Crostini with chicken liver. Sauté 1 minced shallot in 2 tablespoons olive oil for about 5 minutes, until softened. Add 8 ounces chicken livers, 1 tablespoon capers, 1 teaspoon each salt, chopped sage and rosemary, and 1/4 teaspoon red pepper flakes. Cook until tender, about 5 minutes. Add 1/4 cup white wine and simmer for about 1 minute, or until reduced by half; let cool. Puree with 1/4 cup olive oil. Spread on toasted ciabatta slices.

11. Crostini with baked tomatoes and tuna. Toss 300g cherry tomatoes with 1 tablespoon olive oil; season with salt and pepper. Bake over high heat, stirring occasionally, until the skins are puffed, about 10 minutes. Cool. Toss with 110g Italian-style tuna in oil (drained and cut into pieces), 1 sliced ​​green onion, and 2 teaspoons red wine vinegar; season with salt and pepper. Serve on toasted slices of Italian bread and sprinkle with parsley.

12. Caprese with baked tomatoes. Halve 2 pounds (900 g) ripe plum tomatoes lengthwise; arrange cut-side up on a foil-lined baking sheet and drizzle with 1/2 cup olive oil. Season with 1/2 teaspoon salt and a couple of pinches of pepper; scatter 6 garlic cloves and 6 sprigs of thyme on top. Bake for 2 1/2 hours at 300°F (150°C), until the tomatoes are very soft. Cool. Arrange on a plate with 8 pounds (230 g) sliced ​​fresh mozzarella; season with salt and pepper. Mix 2 tablespoons pesto with 1 tablespoon olive oil; drizzle the sauce over the tomatoes and mozzarella.

13. Beetroot with hazelnuts and gorgonzola. Drizzle 4 medium beets with olive oil and wrap in foil. Bake for 40 minutes at 400°F (200°C) until soft. Cool; peel and cut into pieces. Toss with 1/2 a small sliced ​​red onion, 1/4 cup parsley leaves, 2 tablespoons red wine vinegar, 2 tablespoons olive oil; season with salt and pepper. Top with 1/4 cup each crumbled Gorgonzola and chopped toasted hazelnuts.


14. Mini meatballs. In a large bowl, mash 2 slices torn white bread with 1/4 cup milk. Add 1 pound ground beef, 1/2 cup grated Parmesan, 1 egg, 1 tablespoon chopped parsley, 2 grated garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon each dried oregano, crushed fennel seeds, and pepper. Combine, mixing with your hands. Form into 2.5 cm balls (about 24). Bake on a baking sheet at 450°F (230°C) for 10 minutes until golden brown, then simmer in marinara sauce and water (1 cup each) for 10 minutes. Sprinkle with parsley.

15. Arancini. Simmer 1 cup Arborio rice in 3 cups chicken broth with 2 tablespoons olive oil and a pinch of saffron, stirring, until al dente, about 15 minutes. Add 1 cup frozen peas during the last 5 minutes. Spread on a baking sheet to cool. Toss with 1/2 cup grated mozzarella, 1/4 cup Parmesan and 1 egg. Form into 12 balls. Dredge in flour, dip in lightly beaten egg, then roll in breadcrumbs. Refrigerate for 30 minutes. Fry in batches in vegetable oil preheated to 350°F (182°C) in a 2-inch depth for about 5 minutes, until golden brown. Drain on paper towels. Season with salt.

16. Chickpeas “kacho-e-pepe”. Drain, rinse, and pat dry the chickpeas from two 14-ounce (430g) cans. Fry them, 1 cup at a time, in vegetable oil preheated to 375°F (190°C) to a 350°F (2cm) depth, until crisp, 8-10 minutes. Using a slotted spoon, transfer to a bowl; toss the warm chickpeas with salt, coarsely ground pepper, and grated Pecorino cheese.

17. Deep-fried pumpkin with sage. Whisk together 1.25 cups flour, 1 can of sparkling water (350 ml), and 1 teaspoon salt. Dredge 2 cups of thinly sliced ​​peeled butternut squash (about 1/4 of a large pumpkin) and 20 sage leaves in flour, then dip in batter. Fry in batches in vegetable oil heated to 180°C (350°F) until crisp – the squash for about 6 minutes, the sage for 1-2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.

18. Deep-fried eggplant with spicy honey. Peel 2 Japanese eggplants, cut crosswise into 7.5 cm pieces, then lengthwise into 0.6 cm thick bars. Dredge in flour, dip in lightly beaten egg, then roll in breadcrumbs. Fry in several batches in vegetable oil heated to 180°C (350°F) in a 5 cm layer until golden brown and crispy, 3-5 minutes. Drain on paper towels; season with salt. Mix 1/4 cup warm honey with 1/2 tbsp crushed Calabrian chili pepper from a jar; drizzle the mixture over the eggplants.

19. Deep-fried artichokes. Mix 1.5 cups flour with 350 ml of beer and 1 teaspoon of salt. Drain 2 jars of marinated artichoke quarters (340 g each) and pat dry. Dredge in flour and dip in batter. Fry in vegetable oil preheated to 180°C (350°F) in batches until crisp and golden brown, 4-5 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.


20. Potato croquettes. Cook 1½ lbs (680 g) peeled Russet potatoes in boiling water until tender, about 20 minutes. Drain and mash with 2 tablespoons each butter and milk; let cool. Stir in 2 lightly beaten eggs, 1 cup grated mozzarella, and ½ cup Parmesan; season with salt and pepper. Form 24 small logs; coat in flour, dip in beaten egg, then roll in breadcrumbs. Refrigerate for 30 minutes. Fry in batches in vegetable oil preheated to 350°F (180°C) to a 2-inch depth until golden brown, about 4 minutes. Serve with marinara sauce.

21. Potato croquettes with dried cod. Soak 8 ounces (230 g) of dried cod in water in the refrigerator for 1-2 days. Drain and cook in barely simmering water for about 30 minutes, until the fish flakes easily. Drain on paper towels and separate into small pieces. Sauté 6 sliced ​​garlic cloves in 1/2 cup olive oil for 5-7 minutes, until golden brown; cool. Make croquettes (No. 20) by mashing the potatoes with the cod and garlic butter; do not stir in the eggs or cheese.

22. Grilled Mozzarella Sandwiches. Sprinkle 4 slices of white bread with shredded low-moisture mozzarella; top each with another slice of bread. Trim the crusts and cut each sandwich into triangles. Dip in 4 eggs beaten with 1/2 cup milk, then roll in flour. Fry in a skillet over medium heat in olive oil (submerged halfway) until golden brown, 2-3 minutes per side. Drain on paper towels and season with salt.


23. Flatbread with zucchini and salami. On a greased baking sheet, stretch 1 pound (450 g) of room-temperature pizza dough into a 11x15-inch (28 x 38 cm) rectangle. Brush with olive oil and top with 1 thinly sliced ​​zucchini; season with salt and pepper. Bake for 20 minutes at 450°F (245°C) until golden brown. Top with 2 pounds (60 g) of thinly sliced ​​salami (cut into strips) and 1 cup of grated provolone. Bake for 2-3 minutes, until the cheese is melted. Cut into triangles.

24. Fried flatbread with fennel. On a floured surface, roll out 450 g (1 pound) of room-temperature pizza dough to a 25 x 30 cm (10 x 12 in) layer. Cut into 30 rectangles. Fry in batches in vegetable oil preheated to 190°C (375°F) to a depth of 2.5 cm (1 in), turning once, for 3 minutes, until puffed and golden brown. Drain on a wire rack. Sprinkle the warm dough with salt, pepper, and crushed fennel seeds.

25. Panini with cheese and mushrooms. Sauté 8 ounces (230 g) sliced ​​mixed mushrooms in olive oil in a large nonstick skillet until golden brown, 5 minutes. Season with 1/2 teaspoon salt and a couple of pinches of pepper. Stir in 2 minced garlic cloves, 1 tablespoon chopped parsley, and 1/4 teaspoon red pepper flakes; cook for 30 seconds. Layer on a halved long bread roll, alternating with 4 ounces (110 g) slices of Taleggio cheese; press with a panini press. Cut into bite-size pieces.

26. Prosciutto-wrapped breadsticks. On a floured surface, roll out 1 pound (450 g) of room-temperature pizza dough to a 12 x 14-inch (30 x 35 cm) layer; transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 1 hour. Lightly press the dough with your fingers over the entire surface; brush with olive oil, sprinkle with sea salt and chopped rosemary. Bake for 13-15 minutes at 425°F (220°C) until golden brown. Cool. Cut into 12 sticks; wrap each with a slice of prosciutto.

We recommend 27. Melon wrapped in bacon. Toss 12 1-inch (2.5-cm) cantaloupe wedges with 1 tablespoon olive oil and 1 teaspoon white balsamic vinegar; season with salt and pepper. Halve 6 thin slices of bacon or prosciutto; wrap each one around a cantaloupe along with a mint leaf.

28. Salad with bresaola and celery. Combine 110g julienned bresaola, 3 cups thinly sliced ​​celery, 1 cup celery leaves, 1/2 cup grated Parmesan, 1/4 cup chopped toasted walnuts, 2 tablespoons each olive oil and lemon juice. Season with salt and pepper.

29. Jardiniera. Place 1/2 a small head of cauliflower (cut into florets), 2 stalks each celery and carrot (cut into sticks), 1 red bell pepper (cut into strips), 1 sliced ​​jalapeño, 4 bay leaves, and 2 teaspoons fennel seeds in 2 1-quart jars. Simmer with 2 cups each water, white wine vinegar, and 3 tablespoons each sugar and salt until dissolved. Pour over the vegetables. Refrigerate for at least 4 hours.

30. Italian deviled eggs. Hard-boil 6 eggs; peel. Halve and scrape out the yolks; process in a mini food processor until smooth, adding 3 tablespoons mayonnaise, 1 tablespoon each olive oil, capers, fresh basil, and parsley, 1 teaspoon each Dijon mustard and lemon juice, and a pinch of salt. Spoon over the egg whites and sprinkle with crumbled crisp pancetta.

31. Sicilian cauliflower. Cut the cauliflower into florets; toss with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes. Bake on a rimmed baking sheet at 450°F (230°C) until tender and charred around the edges, 30 to 40 minutes. Add 1/4 cup each yellow raisins and chopped parsley, 2 tablespoons capers, and 1 teaspoon grated lemon zest; toss to combine.

32. Fava beans with pecorino. Prepare 4 cups frozen fava beans according to package directions. Toss with 6 tablespoons olive oil, 3 tablespoons lemon juice, and 3 tablespoons chopped mint. Season with salt and pepper; toss with 1 cup grated Pecorino cheese.

33. Brussels sprouts with pancetta on skewers. Trim and halve 1 pound (450 g) Brussels sprouts; season with 2 tablespoons each olive oil and honey, 1 teaspoon each salt and chopped rosemary, and 1/2 teaspoon red pepper flakes. Thread onto 6-inch (15 cm) skewers, alternating with 6 pounds (170 g) diced pancetta. Place on a wire rack set over a baking sheet; bake at 425°F (220°C) for about 30 minutes, until crisp and golden brown.


34. Baked mushrooms with walnuts. On a rimmed baking sheet, toss 1 pound sliced ​​mixed mushrooms, 1/4 cup olive oil, 4 crushed garlic cloves, and 1 teaspoon each chopped sage and rosemary. Bake for 30 minutes at 450°F (230°C), stirring occasionally, until golden brown. Cool slightly; add 1/4 cup chopped toasted walnuts, 1 tablespoon each walnut oil and balsamic vinegar, and toss to combine.

35. Stuffed mushrooms. Separate and finely chop the stems of 24 button mushrooms. Brown and crumble 8 ounces (230 g) Italian sausage in a skillet with olive oil. Add the mushroom stems and 2 chopped garlic cloves; cook until softened, 3 to 5 minutes. Cool. Stir in 1/2 cup grated mozzarella, 1/4 cup each chopped parsley and Parmesan, and 2 tablespoons olive oil; stuff the mushroom caps with the mixture. Bake in a 9 x 13-inch (23 x 33 cm) baking dish at 425°F (220°C) until the caps are tender and the filling is crisp, 20 minutes.


36. Stuffed clams. Combine 1 cup panko breadcrumbs, 1/4 cup each Parmesan cheese, chopped parsley, green onion, and red bell pepper, 2 minced garlic cloves, 3 tablespoons olive oil, and 1/2 teaspoon salt. Spoon the mixture over 24 small clams in their half shells, adding a drizzle of butter. Bake on a baking sheet at 400°F (200°C) for 10-12 minutes, until crisp and golden brown.

37. Mussels with blood orange. Heat 1 tablespoon olive oil in a large saucepan over high heat. Add 1 small sliced ​​red onion, 1 sliced ​​Fresno chili pepper, and 2 crushed garlic cloves; cook until the onion is softened, 2 minutes. Add 1/2 cup each white wine and blood orange juice, a pinch of saffron, and 2 pounds (900 g) of mussels (brushed and hulled). Cover and cook until the mussels open, 3 to 4 minutes. (Discard any unopened mussels.)

38. Fritto misto. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup semolina flour, and 2 teaspoons salt; add 8 ounces (230 g) medium peeled and deveined shrimp and toss to coat. Remove shrimp and fry in vegetable oil preheated to 375°F (190°C) in a 2-inch (5 cm) depth until crisp and golden, about 2 minutes. Drain on paper towels. Toss 8 ounces (230 g) squid rings and tentacles with the flour mixture and deep-fry until crisp and golden, 2 minutes; drain. Toss 12 white anchovies with the remaining flour mixture and deep-fry for 1 minute, until golden, and drain. Toss everything together and season with salt. Serve with lemon wedges.

39. Seafood salad. Bring 1/2 cup white wine to a gentle simmer in a large saucepan. Add 1 pound brushed and scalloped mussels. Cover and cook for 2-3 minutes, or until the mussels begin to open. Add 8 ounces small scallops and 1 pound medium butterfly shrimp. Continue cooking, covered, until the seafood is cooked through and the mussels have opened, 3-4 minutes. (Discard any unopened mussels.) Drain and add 2 cups chopped arugula, 6 tablespoons olive oil, 1/4 cup each chopped parsley, green olives, and celery leaves; toss to combine. Season with salt and pepper.


40. Fried squid. Toss 1 pound cleaned squid (with tentacles), 1 thickly sliced ​​red onion, 2 large sweet Italian peppers (halved and seeded), and 2 tablespoons olive oil; season with salt and pepper. Place in a cast-iron skillet over medium-high heat; press down with another heavy skillet and cook for 2 minutes. Transfer the squid to a cutting board and continue cooking the vegetables, uncovered, for 3 minutes, until tender and charred. Roughly chop the squid and vegetables; add 2 tablespoons each olive oil, chopped parsley and oregano, and the juice of 1/2 a lemon; toss to combine.

41. Skewers with mortadella and grapes. Thread the mortadella cubes and seedless grapes onto water-soaked wooden skewers. Brush with olive oil and grill over medium-high heat, turning, until the mortadella is lightly charred and the grapes are softened, 4 to 5 minutes.

42. Caponata. Heat 3 tablespoons olive oil in a heavy saucepan. Add 1 diced eggplant, diced onion, and 3 cloves garlic. Cook, stirring, until the eggplant is softened and browned, about 15 minutes. Add 1 1/4 lb. can cherry tomatoes, 3 tablespoons each red wine vinegar, capers, and currants. Cover and simmer, stirring occasionally, until the onion is soft, about 15 minutes. Season with salt and pepper. Stir in 1/2 cup chopped basil.

43. Bagna cauda. In a medium saucepan, melt 2 tablespoons butter over low heat. Add 3 minced garlic cloves and cook until golden and softened, 5 minutes. Add 1/2 cup olive oil and 8 anchovies; cook until the anchovies have dissolved and the mixture is cloudy, 15 minutes. Serve with vegetables for dipping.

44. Arugula dipping sauce. In a food processor, puree 2 1/2 cups arugula (pack tightly), 1/2 cup mayonnaise, 1 small clove garlic, the zest and juice of 1/2 lemon, 1/2 teaspoon salt, and a pinch of red pepper flakes until smooth. Serve with potato chips drizzled with olive oil.

45. Pear mostarda. In a saucepan over medium heat, cook 1/2 cup white wine and sugar, 1/4 cup each white wine vinegar, yellow raisins, and chopped dried figs, 3 diced Beure Bosc pears, 1 sliced ​​shallot, 2 teaspoons each mustard seeds and fresh thyme, 1 teaspoon each mustard powder and salt, until thickened, about 12 minutes. Cool. Serve on a cheese platter.


46. ​​Pecorino with honey. Break the pecorino cheese into small pieces. Arrange on a plate; drizzle with honey and sprinkle with freshly ground pepper. Serve with toothpicks.

47. Spicy frico. Combine 1 cup grated Parmesan cheese with 1/2 teaspoon cayenne pepper. Arrange in 12 thin circles (5-7.5 cm) on 2 baking sheets lined with silicone mats or parchment. Bake at 400°F (200°C) until golden brown and bubbly around the edges, 4-5 minutes. Let cool on the baking sheets.

48. Frico with lemon and rosemary. Make frico (No. 47) without the cayenne; combine the Parmesan with 2 teaspoons chopped rosemary and 1 teaspoon grated lemon zest.

49. Chickpea pancakes. In a saucepan, whisk 3 cups water with 1 1/2 cups chickpea flour, 2 tablespoons olive oil, and 1 1/2 teaspoons salt; bring to a gentle simmer over medium-low heat, stirring constantly. Cook, stirring, for 5 minutes, until thickened. Transfer to a greased 9x13-inch baking dish and smooth out to a 1/2-inch thickness. Cool, then cut into squares. Fry in vegetable oil, submerging halfway, until golden brown, about 2 minutes per side. Top with ricotta and sprinkle with grated pecorino.

50. Ricotta Frittata. Whisk 10 eggs with 1/2 cup chopped herb mixture (basil, parsley, chives, and/or mint), 1/4 cup Parmesan, 1 teaspoon salt, and a couple of grinds of pepper. Heat a 10-inch nonstick ovenproof skillet over medium heat. Heat 1 tablespoon olive oil, then add the egg mixture. Cook for about 4 minutes, until the bottom is set. Top with 1/2 cup fresh ricotta and sprinkle with 2 tablespoons Parmesan. Bake at 400°F (200°C) for about 8 minutes, until set. Cut into squares.



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