Antipasto, European, Dinner Party Рецепты

Parmigiana di melanzane (Eggplant Parmesan)

Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But…

Chorizo

An authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack.

Caprese Salad

Braised Fennel with White Wine

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to…

Antipasto Platter

One of my all-time favorites in the appetizer/starter category has got to be a well prepared antipasto platter. It is a montage of flavors, textures…

Appetizers from Valencia -Cod dumplings

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?,…

Croatian pork jelly

This traditional and inevitable part of the Croatian holiday table has bouncy texture and deliciously meaty flavor.

CHEESE AGNOLOTTI

CHEESE AGNOLOTTI CLASS:

Antipasto Tenor

Mixing up your favorite of your antipasto ingredients can produce a tenor of flavors! It held it's own at one of my dinner parties and it will have…

"Barbecue style" langoustines with cumin

Makes a great starter. A quick recipe and very tasty. Good if you want to impress your guests!

Focaccia

Focaccia with roasted baby new potatoes and rosemary. Great for snack or lunch

compote of tomato

a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna

Grilled Portobello Mushroom with Spinach

This Grilled Portobello Mushroom with Spinach is one of my family’s favourite dishes & I've been making this…

Caponata

Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins…

Farinata, farinata... (Dormez-vous? Dormez-vous?)

Serves: 6 people I have a large 12 "heavy pan with a removable handle that I use to bake this in to two…