Appetizers Archives - The Italian Chef

Roasted Peppers

by Phil Torre | Jun 7, 2018 | Appetizers, pantry

Sure you can buy roasted peppers in a jar at the supermarket, but there is really no reason to do that when it is so easy to roast your own. After I roast the peppers I like to store them in an airtight container tossed with some extra-virgin olive oil and sliced...

Arancini with Smoked Mozzarella and Basil

by Phil Torre | Jun 22, 2016 | Appetizers, Recipes, Risotto, Sicilian

A few weeks back I featured a Fig and Prosciutto Arancini recipe. One of the great things about Arancini is that you can take the basic recipe and change the flavors up by varying the stuffing. This slightly more traditional but no less tasty variation with smoked...

Arancini with Fig, Prosciutto and Gorgonzola

by Phil Torre | May 12, 2016 | Appetizers, Recipes, Risotto, Sicilian

Arancini, stuffed risotto balls, are a traditional street food in Sicily. The most common stuffing is meat sauce, peas and cheese. However, I wanted to try something a little different and the the inspiration for this version actually came from a pizza. We have been...

Bresaola with Arugula

by Phil Torre | Jul 26, 2011 | Appetizers, Recipes

Bresaola is a cured and air dried beef that is the specialty of Valtellina in the Lombardy region in northern Italy. You should be able to find it in a good Italian deli or specialty store. I remember whenever my Dad had some in the restaurant, I used to love slicing...

Prosciutto e Melone

by Phil Torre | Jul 18, 2011 | Appetizers, Recipes

Prosciutto and Melon is another simple and classic Italian combination in the same vein as last week’s Caprese Salad. Once again, quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San...

Grilled Prosciutto Wrapped Asparagus

by Phil Torre | Apr 20, 2011 | Appetizers, Italian Grill, Popular, Recipes

We have actuallly had a Baked Prosciutto Wrapped Asparagus recipe on the site for years. But lately, I find myself making it on the grill much more often. The prosciutto gets nice and crispy and you get a smokey flavor, expecially if you use charcoal. Plus, this...