antipasti
Kick off the party with zesty olives,
cheese crisps, and more.
Artichoke Torta, p. 28
Baked Provolone with Tomatoes,
Marjoram, and Balsamic, p. 28Pears and Arugula Wrapped in
Prosciutto, p. 29Sweet and Sour Pickled
Peppers, p. 30Parmigiano-Pistachio Frico, p. 31
Arancini, p. 32
Bruschetta with Fig and Walnut
Anchoiade, p. 32Seared Carpaccio-Style Shoulder
Petite Tender, p. 33Zesty Lemon Olives, p. 34
Sweet and Sour Eggplant Relish
(Caponata), p. 34Pan-Fried Polenta with
Mushrooms, p. 35