The purpose of antipasti is to stimulate your senses before your meal, waking up your appetite, and making you yearn for more. Antipasto literally translates as "before the meal". In Italy, visitors are amazed at the mouthwatering show of appetizers displayed in abundance in restaurants. There are usually an endless choice of vegetables cooked in every way; roasted, grilled, marinated, and fried. Cold meats such as prosciutto and salami are displayed along with platters of seafood salad, steamed muscles, and clams.
The choices are so extensive it is hard to choose, so most decide on "antipasto misto", or mixed antipasto and taste a little of everything. Generally antipasti are not eaten at home unless one is entertaining, or cooking for special occasions. They do however make an impressive beginning to any Italian meal, and don't have to be difficult to prepare. Typically, antipasti are well suited to entertaining as most can be made in advance. Often, they can also be served as side dishes, or in combination can be an entire meal. They may be as simple as a few slices of cold meats, and some olives with a piece of aged parmesan, or be far more elaborate dishes that take hours to prepare.
A few "instant" antipasti suggestions are as follows:
Thin slices of prosciutto wrapped around breadsticks.
Sun-dried tomatoes pureed with a little oil, garlic, and a bit of balsamic vinegar, to spread on crackers or toasted bread.
Raw vegetables, such as fennel, celery, carrots, etc., cut into spears and served with a dip of good virgin olive oil, salt, pepper, and perhaps a little anchovies.
Fresh goat cheese drizzled with a little oil, garlic, and red hot pepper. Serve with some good bread.
Marinated mozzarella cubes in oil, parsley, red pepper, and a little anchovies.
Other options that make take a little more time but are relatively easy to prepare, are a colorful assortment of grilled or roasted vegetables, or marinated seafood such as shrimp, squid, muscles or clams. Crostini or bruschetta are very popular, and can be simply made by toasting good French baguettes or focaccia, then topping them with anything from a simple tomato, basil and garlic mixture drizzled in olive oil, to a wonderful creamy spread made of olives blended with capers and butter. Check out more Antipasti Recipes on this site, or use your own imagination. Your choices are endless, so give it a try the next time you entertain , and I am sure you will have very happy diners at your table.
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