Starters and salads

Starters and salads

By
Antonio Carluccio
Contains
22 recipes
Published by
Quadrille Publishing
ISBN
9781849491662
Photographer
Alastair Hendy

The word antipasto does not mean, as so many people think, ‘before the pasta’, but ‘before the entire meal’ or pasto. I adore antipasti because these wonderful small dishes titillate the appetite (if you are short of it), and their diversity challenges the taste buds with salty and savoury, meaty or fishy, sour or sweet, with vegetables cooked in thousands of ways, or elaborate salads – which have begun to be consumed as antipasti in Italy as well. An important element is the mix of the freshly prepared and the preserved, for the Italians are very enthusiastic about preserving food: think of porcini (ceps) in oil, carciofini sott’olio (tiny artichokes preserved in vinegar and oil), cured olives and even home-cured salamis.

Featured Recipes in this Chapter

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