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Antipasti

10/3/2014

2 Comments

 
Recently, a good friend and blog reader noted very correctly that the list of Appetizers on the Recipe page of this blog was "rather short."  This is my attempt correct that deficiency.  As you likely have perceived by now, I have a very strong Italian bias, so I elected to title this blog Antipasti. 

Antipasti, literally "before the pasta", is the Italian name for what we typically call appetizers or hors d'oeuvres – or something that is served first in a formal multi-course meal.  As we all know, however, appetizers also are great party foods, and for some occasions can be the only food that is served.  Either way, the general intent is to create selections that use interesting and complementary ingredients, stimulate conversation, and (of course) feed your guests.
FEATURED RECIPES
Baked Brie
Cheese Fondue
Cheese Fondue with Apple Cider
Goat Cheese with Spinach and Tomato Salsa
Grilled Garlic Bruschetta
Jalapeno Crab Dip
Jalapeno Salsa
Roasted Eggplant Spread
Roasted Red Peppers
Strawberry Salsa
Venetian Sausages


The eleven appetizers featured here are more of my favorite recipes.  Only three of them are arguably Italian, but all of them are easy to prepare, and meet my requirements of using interesting and complementary ingredients.  Rather than writing more about each one here (as I frequently do), this time I will let the recipe information already posted “speak” for itself.  Frankly, it’s more efficient that way for all of us.

Also very frankly, I struggled with whether or not preparing a classic Italian antipasti tray deserved its own recipe page.  I decided it did not.  Let me explain why.  Italians love their vegetables, cheeses, and salumi (cured meats).  Every region, in fact most villages, have their own special selections.  Consequently, an antipasti tray from any two locales would contain entirely different foods – even though both would contain cheeses, vegetables, and sausages.  And that’s not even including the olives!  In other words, this is not really a recipe – it is more of a concept, or an idea.

Any of us can build on this idea, too.  The next time you are selecting appetizers for a dinner or party, consider preparing your own version of this classic.  Begin with a large tray and fill it with a selection of your favorite sausages, cheeses, vegetables (roasted, fresh, pickled, or preserved in olive oil), olives (any variety will do, but Gaeta, Castelvetrano, and Kalamata olives are always superb choices), peppers (mild or not), crusty bread and crackers – and a side dish containing your best extra virgin olive oil. It is easy to prepare, colorful, full of interesting textures and flavors, and will definitely please your family and guests.

Buon appetito!
2 Comments
David
10/3/2014 09:46:46 am

Oh Boy - a chance for another language lesson! You described very well what the term "antipasti" means. You also used the term "hors d'oeuvres" - this is a French term (which they don't often use!) that literally means "outside of the works" - meaning a dish that is outside of the normal series of dishes (or chef's works) that are served. You may also be familiar with the term "canapé" which is a word meaning sofa - picture if you will the sofa with two or three people sitting on it and a cracker with two or three small bits of stuff on it. On the French side, there is a term "amuse bouche" which is brought to the dinner table at the very beginning. It means "amuse the mouth" and is something very small that the chef has prepared (you don't order it, so you don't choose it). There is no explicit charge for it. The Spanish term "tapas" historically refers to small amounts of food that were put out (at bars) on saucers (sitting on top of the drink glass to keep away the flies). The word means "tops". Nowadays, you have to buy them and you certainly could make a meal out of them. Some Spanish restaurants - especially those outside of Spain, called "tapas restaurants", serve their entire menu that way.

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Grandpa Joe
10/4/2014 02:41:38 am

Greetings, David.

Thank you once again for another installment of your continuing series of etymological explanations. I enjoy and appreciate them very much.

As you know, I am familiar with Spanish tapas. I was not aware, however, that the phrase hors d’oeuvres is infrequently used by the French, and the phrase amuse bouche is entirely new to me – although I have enjoyed the experience several times. I also was not aware of the origins of the word canapé. As you have noted before, once you know them, the origins and meanings of words are quite logical.

Not necessarily etymological, but still perhaps interesting, many Italians use the word cicchetti as an equivalent to the Spanish word tapas, although cicchetti translates to English as ‘ to tipple’, or ‘to drink alcohol’.

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    Hobby Chef Grandpa Joe has been practicing Italian-style cooking for over 60 years.  He enjoys cooking, entertaining, and sharing culinary experiences with family and friends.

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