Hosting special guests is always exciting and sometimes daunting, but without a doubt, adding appetizers, especially the famous Italian appetizers, will multiply the quality of our party. When talking about an Italian appetizer, maybe the first thing that comes to your mind is that it is time-consuming to prepare, but in fact it is not! There are many Italian appetizers that are prepared with a little time and patience, and take away our simplicity and monotony. The following is a recipe for several types of Italian appetizers:
Bruschetta is one of these delicious and popular dishes that are served as an appetizer. This dish is very suitable for parties and you can consider it as one of the finger foods you want to serve and add color to your table.
Ingredients: Baguette bread, olive oil, garlic, tomatoes, mozzarella cheese, fresh basil, salt and pepper
- Caesar salad with chicken fillet, special sauce and crouton bread
“Caesar salad” is one of the most delicious and popular Italian salads, which, contrary to popular belief, has nothing to do with “Julius Caesar”, the emperor of ancient Rome. Caesar salad is the invention of “Caesar Cardini”, an Italian-American chef who prepared a delicious salad with the ingredients he had on hand during the American independence celebrations in 1924 out of necessity and the restaurant’s refrigerator was empty. Probably that day, Mr. Cesar Cardini did not even think that his creative salad would one day become the most popular salad of first-class restaurants all over the world.
Ingredients: skinless breast, lettuce, mayonnaise, toast, garlic, rosemary branch, mustard sauce, olive oil, parmesan cheese, lime juice, salt and pepper
- Deviled eggs
Deviled eggs typically consist of shelled and halved hard-boiled eggs that have had their boiled yolks removed and blended with ingredients such as mayonnaise, mustard, pickle relish, and seasonings into a smooth paste, which is then added back to the cavities of the egg whites.
Ingredients: Egg, Mayonnaise, Mustard, Paprika, Vinegar, Onion, Celery, Sugar
Pizzetta is a small version of pizza that varies in size and shape, so some pizzettas can even be prepared in the shape of a heart. It is made in the same way as a regular, large pizza, consisting of a dough base (or puff pastry) topped with sauces, cheeses, and various additional ingredients. The dish is usually served as an appetizer, a quick snack, or a light meal. In Rome’s bakeries, pizzette are often sold by weight, and if you order an apéritif at a café, you might even get a complimentary pizzetta with your order.
Ingredients: Flour, Yeast, Sugar, Salt, Olive oil, Tomato sauce, Mozzarella, Oregano, Anchovies, Sausage/salami
- Caprese Salad
Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil – this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento, a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn’t call for balsamic or any other type of vinegar.
Ingredients: Tomato, Mozzarella, Basil, Olive oil
Frittata is a traditional Italian flat and round egg-based dish that’s closer to a Spanish tortilla than to a French omelette. It’s made with a combination of whisked eggs and additional ingredients such as prosciutto (crudo or cotto), grated cheese, or sautéed onions. The frittata should be completely set, yet moist. The eggs should be beaten lightly so that the air bubbles don’t form. The egg mixture is traditionally cooked in butter or a mix of butter and oil. When the butter or oil begin to foam, the mixture is cooked slowly over low heat, usually in a heavy-bottomed frying pan.
Ingredients: Frittata di pasta, Frittata di zucchini, Frittata di cipolle, Frittata al tartufo, Frittata al formaggio, Frittata ai fiori, Frittata di radicchio, Frittata di peperoni
- Beef Spiedini
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
Ingredients: 1 beef top sirloin steak, Marinade, Breading
Crostini are a group of Italian appetizers consisting of small pieces of toasted or grilled bread topped with a variety of flavorful toppings. Crostini are believed to have originated during the middle Ages, when poor Italian peasants used to eat their food off of bread instead of plates.
Ingredients: Bread, Chicken, Anchovies, Figs, Berries, Mozzarella, Tomato, Arugula
This world-famous traditional Italian dish is usually served as an appetizer and consists of very thin slices of raw fish or meat served on a plate with olive oil, grated cheese and lemon. Carpaccio was invented in 1950 by a Venetian restaurateur named Giuseppe Cipriani, owner of Harry’s bar, who first made the dish for Countess Amalia Nani Muchenigo, who had been advised by her doctors to eat raw meat.
Ingredients: Beef, Salt, Black pepper, Mayonnaise, Worcestershire sauce, Lemon, Milk
Polpette is a word that refers to Italian meatballs, traditionally made of ground beef or veal (and sometimes pork) formed into small balls. These meatballs are usually enriched with various ingredients such as parsley, eggs, garlic and sometimes even mortadella or Parmigiano Reggiano.
Ingredients: Beef, Veal, Parsley, Egg, Garlic, Mortadella bologna, Parmigiano reggiano