ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Starter & Snack Recipes

THE CUISINE OF ROERO: THE ANTIPASTI

Updated on May 4, 2016

ANTIPASTI (ENTREE)

The “antipasti”, that is, the hors d’oeuvres, or entrées, are an essential components of any Italian meal, be it a meal consumed at lunch or one savored at dinner.

The most typical Piedmont’s antipasti are served with green peppers, Canada thistles, and anchovies; they come with one of three sauces: “salsa tonnata”, “bagnet”, or “bagna cauda”.

For “salsa tonnata”, a sauce or a dip that has canned tuna fish as its main component, click here ; the “bagnet”, a sauce made of parsley and anchovies which may be spiced with a bit of hot pepper, click here for the recipe; and “bagna cauda”, a sauce which has at its hart anchovies and garlic, click here for the recipe.

So, for the first recipe of a great Roero’s antipasto click here


Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.