Lorenza's Antipasti

Antipasti are among the most flexible and attractive offerings from the Italian table. Usually light and healthful, often easy to prepare, and always flavorful, these small Italian dishes are perfect for the way Americans eat today. But as contemporary as they seem, these little dishes are actually quite ancient. In Lorenza's Antipasti, Lorenza de'Medici, one of the world's great Italian cooks and food writers, brings us the whole story of antipasti. Although usually served as appetizers, Lorenza demonstrates, in over 200 recipes, how a single antipasti dish served in innovative ways could become a meal in itself. Something as simple as Crostini with Mozzarella can be an impromptu snack. More substantial dishes - Pasta and Tomato Timbal or Frittata Cannelloni with Ham and Provolone Cheese - will make a satisfying dinner. Incorporating every food and flavour from raw vegetables and preserved meats to pates and focaccia, to healthy vegetarian and seafood preparations, the variety of antipasti is truly extraordinary. Lorenza's recipes range form simple authentic flavours such as Pinzimonio (vegetables dipped in olive oil) to more elaborate creations, including Zucchini filled with Porcini Mushrooms or Truffles with Pancetta.