Italian Supper
With appetizers, pastas, mains, sides and desserts, our Italian Supper collection has all the makings for a hearty Italian meal. When you mangi bene, you vive bene. So eat up and live well with these recipes from Rachael Ray, Mario Batali and friends!
Mario Batali has shared this creative take on prosciutto with melon with us from his book, Italian Grill!
Prosciutto and melon is a familiar combination, but here the prosciutto crisps on top of the grilled bread and the cantaloupe is served alongside for a cool contrast.
More Appies:
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Tomatoes filled with flavors of Italy are sensational starters. Melted mozzarella mixed with prosciutto, garlicky onion breadcrumbs accented with basil and more make up the stuffing.
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Try this terrific three course Italian meal. Begin with this appetizer and follow with Mozzarella Salad and Orrechietti with Crab.
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Rach presents her mom's wonderful classic recipe for chicken liver spread.
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Add a salad to this recipe for a light meal or divide for snacks or appetizers.
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Begin an at-home date night with this seafood sensation. Complete the meal with Sausage and Pepperonata Bucatini and Panko-Crusted Chicken with Cherry Tomato Sauce.
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Spice up a meal with this sassy appetizer or side. Serve with Fettuccini with Garden Vegetables and Greens and Small Strawberries with Lemon.
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For a sensational Sicilian meal serve with Spaghetti with Tapenade Sauce and Roast Tomatoes and Tuna with Citrus Gremolata.
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You might try to hold these "stogies" like a Wiseguy, but we have a feeling you'll be too tempted to eat them!
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Serve as an appetizer or side, such as with Sausage with Garlic Lentils.
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Mario Batali has shared this festive crostini appetizer with us, which features four different kinds mushrooms!
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The combination of lime, honey and pepper offers just the right amount of sweet and heat. This is a great starter for an Italian seafood dish.
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Serve as an appetizer for Italian Chicken and Dumplings.
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Mario Batali has shared this flavorful focaccine antipasto recipe with us from his book, Italian Grill! The bread is thick and puffs up on the grill, enabling you to also split the focaccine for sammies.
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You can stuff any color bell pepper and any kind of large tomato, but beefsteaks work the best.
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Here's a simplified recipe for a classic Northern Italian dish that will fill your family's bellies on a cold winter's night, but really is good any time of year. It's a great way to use up all of those greens from the farmers' markets.
