antipasto

Making Epic Antipasto Boards

Bring on Spring with Pea Pesto!

Bringing Tuscany Home: Anchovies Marinated in Parsley Pesto and Chickpeas

Grilled Provolone with Blood Orange Reduction (Provola alla Griglia con Riduzione dell’Arancia Rossa)

Grilled Sardines with Salmoriglio Sauce (Sardine alle Griglia con Salsa al Salmoriglio)

From My Little Test Kitchen: Fig Tart with Gorgonzola and Caramelized Onions

Italian Pickled Vegetables (Verdure in Scapece)

All Saints’ Newcomer Welcome Event – May 22, 2011

Shrimp and Cannellini Bean Antipasto

Simple Pleasures: Prosciutto-wrapped Asparagus with Balsamic Reduction

Cipolline sott’Aceto: Marinated Baby Onions