the appetizer:
Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
Italy
White Bean Salad
Serves 4
From boat parties to barbecues, this Italian antipasto salad travels well. It's traditionally made with chickpeas (ceci) but in this version, I find white beans such as cannellini or Great Northern beans work just as well. You may also substitute tuna for the salami. Feel free to add other vegetables, such as zucchini or red peppers, or whatever is fresh and crisp. For a more robust salad, add chopped pitted Greek olives, sliced pepperoncini (small Italian peppers), fresh fennel, smoked cheese, or fresh mint.
Mustard Vinaigrette
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
White Bean Salad
- 1/2 red onion
- 1-1/2 cups cooked white beans (or chickpeas)*
- 1/2 cup green bell pepper, diced
- 1/2 pound salami, preferably Genoa, diced
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons grated Parmesan
* Equivalent to one 15-ounce can, drained, although freshly cooked beans are preferable. You may also wish to try Kate's Classic White Beans recipe.
1. To make the mustard vinaigrette: Put the vinegar, lemon juice, mustard, garlic, salt and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream until the dressing is emulsified (or blend all ingredients in the work bowl of a hand blender or mini-chopper). Set aside.
2. To make the salad: Slice the red onion into thin rings, then cut the rings in half. Set aside half of the rings, then chop the remaining rings into small pieces. Put the chopped onion and the white beans, green pepper, salami, parsley, and oregano in a serving bowl. Pour in the mustard vinaigrette and toss to coat. Marinate for 15 minutes before serving. Serve sprinkled with the grated Parmesan and garnish with the reserved red onion slices.
Italy
- Backgrounder
- When To Eat
- Where To Eat
- How To Order Italian Coffee
- How To Eat Italian-Style
- About Cheap Eats in Italy and Cheap Sleeps in Italy
Italian Recipes
- Asparagus Omelet (Asparagus Frittata)
- Cornmeal Bread (Polenta)
- Fresh Pasta
- Hazelnut Dipping Cookies (Hazelnut Biscotti)
- Italian Wine Sherbet (Vin Santo Sorbet)
- Lemon Ricotta
- Marinated Mozzarella
- Creamy Mushroom Rice (Risotto al Funghi)
- Pasta and Bean Soup (Pasta di Fagioli)
- Pasta in Rich Sauce (Pasta Carbonara)
- Pasta with Sausage (Pasta alla Campidanese)
- Pizza Crust (Focaccia)
- Potato Pasta (Potato Gnocchi)
- Ricotta Cheesecake (Torta di Ricotta)
- Shrimp in Garlic Butter (Shrimp alla Griglia)
- Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
- Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
- Mocha Ladyfinger Cake (Tiramisu)
- Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
- White Bean Salad
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
Italian Cookbooks
- Italian Country Cooking by Susanna Gelmetti
- Baked Asparagus (Asparagi Al Forno)
- Penne with Ricotta, Lemon and Basil
(Penne con Ricotta, Limone e Basilico)
More Cookbooks
- 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
- Betty Crocker's Italian Cooking by Antonio Cecconi
- Biba's Italy by Biba Caggiano
- Biba's Taste of Italy by Biba Caggiano
- Cooking the Roman Way by David Downie
- Cucina Ebraica by Joyce Goldstein
- David Ruggerio's Italian Kitchen
- Flavors of Italy: Emilia Romagna by Rosalba Gioffré
- Gusto Italiano by Ursula Ferrigno
- How to Cook Italian by Giuliano Hazan
- Insalate by Susan Simon
- Italian Family Cooking by Father Joseph Orsini
- Italian Farmhouse Cookbook by Susan Herrmann Loomis
- Italian Festival Food by Anne Bianchi
- Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
- Little Foods of the Mediterranean by Clifford A. Wright
- Mangia by Ricardo Diaz & Nancy Jessup
- Naples at Table by Arthur Schwartz
- Nick Stellino's Passione
- Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
- Simple Italian Food by Mario Batali
- Sweet Sicily by Victoria Granof
- The Slow Mediterranean Kitchen by Paula Wolfert
- Umbria by Julia della Croce
Back to the main Italy page
Italy on Wikipedia
More country Destinations
This page modified January 2007
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