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Antipasti

Explore 62 recipes, 2 galleries, 19 videos, and more

Marinated Bocconcini

Time:35 mins
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Spring Pasta

Ingredients
  • 4 to 6 small eggplants
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds fresh or frozen peas
  • 6 spring onions or scallions, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons roughly chopped fresh sage
  • 2 tablespoons roughly chopped fresh chives
  • 1 clove garlic, minced
  • Coarse salt and freshly ground pepper
  • 1 bunch arugula, trimmed
  • 1 pound dry fettuccine
  • 2 tablespoons chopped fresh chervil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 to 1 1/2 cups fresh ricotta cheese
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Focaccia Cake

Ingredients
  • One 8-inch round loaf focaccia
  • 1/4 cup artichoke-lemon pesto
  • 2 whole roasted red peppers, patted dry (one 8-ounce jar)
  • 1/4 cup prepared basil pesto
  • 1/4 cup prepared black-olive tapenade
  • 4 ounces prosciutto, plus more for garnish
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 1 pound mascarpone cheese
  • Coarse salt and freshly ground black pepper
  • Grape or cherry tomatoes, for garnish
  • Marinated artichoke hearts, drained, for garnish
  • Assorted olives, for garnish
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Herbed Bocconcini

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Marinated Baby Artichokes

Ingredients
  • 2 pounds baby artichokes, tough leaves and stems removed
  • 1 lemon
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 7 tablespoons white-wine vinegar
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme
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Marinated Baby Artichokes

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Pancetta-Wrapped Figs

Time:1 hour 50 mins
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Olive Salad

Ingredients
  • 1/4 pound oil-cured black olives, pitted and chopped
  • 3/4 pound green olives, preferably lucques, pitted and chopped
  • 2 salt-packed anchovy fillets (optional), chopped
  • 2 tablespoons chopped pickled red peppers
  • Juice of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 tablespoon sliced fresh flat-leaf parsley
  • 1/4 cup fresh oregano, sliced
  • 1 tablespoon picked fresh thyme
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper
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Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup dried chopped figs, preferably Mission
  • 2 thick slices country bread
  • 1 shallot, chopped
  • 8 ounces burrata cheese, room temperature
  • 1/2 cup port wine
  • 3 cloves garlic, chopped
  • 1/4 cup vegetable oil
  • 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
  • 2 red onions, minced
  • Pinch of crushed red pepper flakes
  • 1 tablespoon Acacia honey
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 1/2 cup red wine
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
  • 1 tablespoon pine nut oil
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Prosciutto with Fresh Fruit

Other Ideas:
Italian, Melons, Prosciutto
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