Search results
Results from the WOW.Com Content Network
Bruschetta (/ bruːˈskɛtə / broo-SKET-ə 1 or / bruːˈʃɛtə / broo-SHET-ə, 2 Italian: [bruˈsketta] ⓘ) is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a ...
An Italian-style antipasto Maccheroni all'amatriciana. Pasta is the archetypal primo. A Lombard brasato di maiale is considered a second course. A cup of espresso typically consumed after a meal. A structure of an Italian meal in its full form, usually used during festivities: [4] [41] Aperitivo the aperitivo opens a meal, and it is similar to ...
Antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal. [1] Usually made of bite-size small portions and served on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. [2] Typical ingredients of a traditional antipasto includes cured meats, olives, peperoncini ...
Using a slotted spoon, transfer to a plate, leaving fat in skillet. In same skillet over medium-high heat, cook gnocchi, tossing in fat occasionally, until lightly golden and crisp, 3 to 4 minutes ...
1. Place eggplant slices in a large colander sitting inside a bowl to collect drips. 2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes.
A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...
Abruzzese starters (Italian: antipasti) include: Bruschetta: bread spread with salt and oil, sausage, or vegetables such as tomato or zucchini with mozzarella; Antipasto di fegatini: appetizer from Teramo consisting of chicken livers, onion, peppers, vinegar, sugar, dry wine, pepper, salt and oil
Numerous. Media: Meze. Meze (also spelled mezze or mezé) (/ ˈmɛzeɪ /, / ˈmɛzɛ /) is a selection of small dishes served as appetizers in Armenian, Balkan, Greek, Kurdish, Levantine, and Turkish cuisines. It is similar to Spanish tapas and Italian antipasti. [1] A meze may be served as a part of a multi-course meal or form a meal in itself.