Antipasto

Antipasto是正式意大利餐的传统第一道菜,但根据区域美食的不同,内容物的变化很大。腌制的肉,橄榄,意大利辣香肠,凤尾鱼,朝鲜蓟心和马苏里拉奶酪都是非常标准的,但是通常会根据季节添加当地的水果和蔬菜。这些传统的反植物成分激发了许多食谱,包括salads,,,,面食and三明治,并且一般来说,Antipasto很容易定制。成熟的哈密瓜,干果和烤蔬菜是我们最喜欢的一些东西,要添加到反帕斯托拼盘中,我们始终将其涂上硬皮面包。无论您喜欢Soppressata还是Salami,Provolone或Pecorino,Antipasto都是让任何聚会开始的理想方式。

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自制新鲜意大利乳清干酪
This easy homemade fresh ricotta cheese recipe only requires three ingredients—milk, buttermilk, and salt—and yields a light, fluffy ricotta that's a delicious blank canvas for sweet or savory recipes, or you can enjoy it as a decadent toast topper. Source high-quality local dairy if possible for the richest flavor and best results.
帕拉克“窗格”带有新鲜的意大利乳清干酪
额外的额外施加时间紧迫的时间将新鲜的意大利乳清干酪纳入一个可以切成窗格奶酪的块。用酥油油炸,酥脆,俗气的立方体变成奶酪面包丁,是辣椒和挑衅者尖刺菠菜和香菜的温暖果泥的完美搭配。
Roasted "Reblochon"
In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites. While unpasteurized Reblochon isn't imported to the United States, there are many American farmhouse cheeses (such as Jasper Hill Farm Little Hosmer or Sweet Grass Dairy Green Hill) that make wonderful substitutes in this reblochonnade, adapted by Food & Wine Senior Food Editor Mary-Frances Heck for home ovens.
这是真正的费城奶油奶酪
Yoav Perry's schmear tastes better than anything you'll find in a block—and it's actually made in Philly.
这个食谱是Halloumi爱好者的天堂
收听Claudette Zepeda的演示在家中的Food&Wine Classic亚搏电竞:Sp亚搏电竞ring Edition,因此您也可以学习如何制作。
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