Simply Italian Appetizer Vol3 E-Book

Antonio L.

• Herausgeber: Antonio Linguinil
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

Just because it’s Italian, it doesn’t mean you must spend all day in your kitchen. Try my easy appetizer recipes for the next party.

 

Leseprobe

SIMPLY ITALIAN

Appetizer Vol.3

Easy Italian Appetizer You Can Cook

by Antonio Linguinil

Copyright © 2020

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Terms and Conditions

Copyright © 2018 by Antonio L.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

The contents of this work, including, but not limited to, the accuracy of events, people, and places depicted; opinions expressed; permission to use previously published materials included; and any advice given or actions advocated are solely the responsibility of the author, who assumes all liability for said work and indemnifies the publisher against any claims stemming from publication of the work.

Disclaimer

The information in this book should not be used for diagnosing or treating any health problem. Not all diet and exercise plans suit everyone. You should always consult a trained medical professional before starting a diet, taking any form of medication, or embarking on any fitness or weight-training program. The author and publisher disclaim any liability arising directly or indirectly from the use of this book.

Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

Readers are encouraged to seek professional help when is required.

This guide is for informational purposes only and the author does not accept any responsibilities for any liabilities resulting from the use of this information.

While every attempt has been made to verify the information provided here, the author cannot assume any responsibility for errors, inaccuracies or omission.

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Introduction

Just because it’s Italian, it doesn’t mean you must spend all day in your kitchen. Try my easy Italian appetizer recipes for the next party.

Italian cuisine is known because of its regional diversity, especially between your north and the south of the Italian peninsula. It provides a good amount of taste and is the most popular and copied on earth. It influenced several cuisines around the world, chiefly that of the United States.

It is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.

Italian cuisine has developed over the centuries. Although the country known as Italy didn’t unite before 19th century, the cuisine can claim traceable roots dating back to the 4th century BCE. Food and culture were very important in those days as we are able to see from the cookbook (Apicius) which goes back to first century BC. Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the brand new World have influenced its development. Italian food began to form following the fall of the Roman Empire, when different cities started out to split up and form their own traditions. Many types of bread and pasta were made, and there is a variation in cooking techniques and preparation. The united states was split. Regional cuisine is represented by a number of the major cities in Italy. For instance, Milan (north of Italy) is well known because of its risottos, Bologna (the central/middle of the united states) is known because of its tortellini and Naples (the south) is well-known for its pizzas and spaghettis.

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Table of Contents

Cream Cheese and Parmesan Bread Spread

Cucumber and Ham Antipasto

Dip to The Stars

Double Tomato Bruschetta

Dulcia Domestica

Simply Caponata

Simply Marinated Feta

Simply Pepperoni Bread

Eggplant & Tomatoes with Mint Bruschetta

Amazing Gorgonzola & White Wine Cheese Ball

Fig & Ricotta Crostini

Fig Brulee with Cheese Burrata

Fresh Sardines in Naples Style

Fried Stuffed Squash Blossoms

Garlic Bread il Fantastique

Goat Cheese Risotto Balls

Great Grilled Garlic Bread

Grilled Peach & Ricotta Crostini

Grilled Prosciutto - Wrapped Peaches with Burrata & Basil

Grissini with Prosciutto

The Heart Carpaccio

Italian Cheese Sticks

Italian Anchovy and Ricotta Dip

Italian Butter

Simply Italian Cannoli Dip

Italian Cheese Balls

Italian Chips

Italian Flag Verrines

Italian Grilled Eggplant Caprese

Italian Grilled Eggplant with Basil and Parsley

Cream Cheese and Parmesan Bread Spread

Preparation Time: 10 mins

Servings: 3

Ingredients

1/2 cup softened butter1/2 cup cream cheese, softened 1/4 cup Parmesan cheese4 cloves garlic, pressed1 1/2 teaspoons Italian seasoning

Directions

Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until blended evenly.

Cucumber and Ham Antipasto

Preparation Time: 15 mins

Servings: 5

Ingredients

2 cucumbers - peeled, seeded, and cubed 10 cherry tomatoes, quartered10 pitted kalamata olives 1/2 pound cubed ham1/2 pound fresh mozzarella cheese, cubed 1/2 cup italian-style salad dressing

Directions

Combine the cucumbers, tomatoes, kalamata olives, ham, and mozzarella cheese in a bowl. Pour the Italian dressing over the mixture and toss to mix. Chill until prepare to serve.

Dip to The Stars

Preparation Time: 20 mins

Servings: 30

Ingredients

1 cup unsalted butter3/4 pound feta cheese, crumbled1 (8-ounce) package cream cheese, softened 2 cloves garlic, minced1 shallot, minced3 tablespoons dry vermouth ground white pepper, to taste 1/2 cup pine nuts, toasted1 cup chopped sun-dried tomato 3/4 cup pesto sauce

Directions

In a food processor, incorporate the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold the next: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat into the mold, and refrigerate for at least one hour.Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Double Tomato Bruschetta

Preparation Time: 15 mins

Cooking time: 7 mins

Servings: 12

Ingredients

6 roma (plum) tomatoes, chopped1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic1/4 cup olive oil2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt1/4 teaspoon ground black pepper 1 french baguette2 cups shredded mozzarella cheese

Directions

Preheat the oven on broiler setting. In a big bowl, incorporate the roma tomatoes, sun-dried tomatoes, garlic, essential olive oil, vinegar, basil, salt, and pepper. Permit the mixture to sit for ten minutes.Slice the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in one layer. Broil for one to two minutes, until brown slightly.Divide the tomato mixture over the baguette slices evenly. Top the slices with mozzarella cheese. Broil for five minutes, or before the cheese is melted.