Cover -- Title -- Dedication -- Copyright -- Contents -- INSPIRAZIONE -- A Few Antipasti Guidelines -- Serving Your Antipasti -- Antipasti Building Blocks -- Oil-Preserved Vegetables -- Pickles -- Pickled and Marinated Vegetables -- Oil-Preserved Eggplant with Sage and Chile -- Oil-Preserved Cherry Peppers -- Gingered Cherry Tomato Confit -- Garlic Confit -- Basic Brine for Pickled Vegetables -- Pickled Chiles -- Pickled Red Onions -- Classic Giardiniera -- Radish Giardiniera -- Dried Chili Oil -- Spicy Pepper Relish -- The Antipasti Pantry -- Carta di Musica -- Olive Oil and Sea Salt Crackers with Whole Wheat -- Grilled Crostini -- Taralli -- Grissini -- Winter -- Winter Citrus Salad with Ligurian Walnut Sauce -- Roasted Shallots with Sage Cream Sauce and Pomegranate Seeds -- Stuffed Mussels with Bacon and Garlic Bread Crumbs -- Broiled Carta di Musica with Parmigiano, Coppa, and Chiles -- Roasted Sardines with Red Onion and Celery Agrodolce -- Garlic Knots with Fresh Parsley -- Chicken Liver Crostini with Shallots and Butter -- Winter Lettuces with Bagna Cauda -- Baked Squash with Chili Oil and Crispy Seeds -- Black Lentils with Burrata and Baby Spinach -- Roasted Vegetable Platter with Fennel Tzatziki -- Eggplant Parmigiana -- Crispy Pork Ribs with Scallion-Ginger Herb Sauce -- Stewed Calamari with Tomato, Capers, and Collard Greens -- Thinly Sliced Tuscan Pork Loin with Rosemary, Sage, and Anchovy -- Langoustines and Clams in Fennel Broth with Chiles -- Roasted Romanesco and Cauliflower with Black Oil-Cured Olives -- Shrimp and Fennel Fritto Misto with Chili Mayo -- Escarole and Anchovy Hand Pies with Crispy Pizza Dough -- Spring -- Broccolini Frittata with Torn, Oil-Packed Anchovies or Grated Cheese -- Warm or Chilled Artichokes with Garlic-Orange Aioli -- Rainbow Chard and Black-Eyed Peas with Radishes.

Shaved Fennel Salad with Sweet Peas and Avocado -- Salmon Rillettes with Cornichon, Shallots, and Mustard -- Farro Salad with Raw and Seared Mushrooms and Celery -- White Wine Clams with Barley, Kale, and Fennel Seed -- Grilled Bacon-Wrapped Leeks with Honey Glaze -- Mini Prosciutto and Pecorino Panini on Strawberry Buttermilk Biscuits -- Roasted Radishes and Their Greens with Sliced Ricotta Salata, Walnuts, and Olive Oil -- Baby Root Vegetables in Coriander Vinaigrette -- Baby Root Vegetable and Ricotta Tartlets on Salt and Pepper Pastry Dough -- White Clam Pizzas with Scallion and Bacon -- Castelvetrano Olive Salad with Garlic and Celery -- Mixed Fish Crudo with Olive Oil, Dill, and Chives -- Chilled Vegetable Platter with White Bean Dip and Pistachio Pesto -- White Bean Dip with Bacon, Rosemary, and Peppercorns -- Pistachio Pesto -- Crispy Prosciutto or Salami Chips -- Nanny's Veal Braciolini -- Braised Artichokes with Pistachio Pesto and Burrata -- Grilled Lamb Loin Chops with Red Wine Vinegar Marinade -- Summer -- Squash Blossom Fritters with Fresh Basil and Pecorino Romano -- Cornmeal Fritters with Softened Herb Butter -- Charred Radicchio and Corn Salad with Fennel and Yogurt Dressing -- Roasted Cherries with Sour Cream and Hazelnuts -- Grilled Apricots with Pistachio Pesto and Sea Salt -- Marinated Blackberries and Cantaloupe with Citrus, Shallot, Fish Sauce, and Mint -- Fresh Peach and Cucumber Salad with Dried Chili Oil -- Nectarine, Salami, and Arugula Salad with Cinnamon and Chili -- Olive Oil Cornmeal Cake with Rosemary and Honey -- Chilled Mussels Salad with Celery, Leek, and Parsley -- Roman "Treccia" Breads with Mozzarella, Salami, and Garlic Scapes -- Shrimp and Cherry Tomato Fra Diavolo with Bacon and Fresh Corn -- Tomato, Raw Beet, and Strawberry Panzanella with Cucumbers and Shallots.

Heirloom Tomato Crostata with Basil, Garlic, and Shallot -- Chilled Seafood Salad with Parsley and Lemon -- Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives -- Sausage-Stuffed Fresh Cherry Peppers with Cheese and Bread Crumbs -- Seared Italian Sausages with Roasted Cherry Tomatoes and Shallots -- Seared Tenderloin Carpaccio with Dijon, Caper, and Anchovy Sauce -- Grilled or Broiled Hot and Sweet Peppers with Mozzarella -- Grilled Shell-On Shrimp with Parsley and Ginger Salmoriglio -- Grilled Lobster Tails with Fire-Roasted Tomatoes, Corn, and Butter -- Fall -- Potato Salad with Black Figs and Pancetta Drippings Vinaigrette -- Warm Olives with Chorizo, Sage, and Orange -- Olive Oil-Marinated Goat Cheese with Celery and Mountain Herbs -- Roasted Escarole with Pistachios, Labneh, and Cayenne -- Seared Mushrooms with Dried Currants, Purple Radishes, and Kale -- Seared Shrimp with Braised Savoy Cabbage -- Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce -- Sliced Pork Sausage with Seared Cauliflower and Fennel -- Braised Pork with Garlic, Bay Leaves, and Orange Peel -- Mortadella and Fontina Slab Pie with Caramelized Fennel -- Roasted Broccoli and Garlic Stromboli with Mozzarella -- "Six-Foot Sub" Baguettes -- Tri-Color Beets with Garlic and Lemon Aioli -- Mini "Porchetta" with Radish Giardiniera and Pork Fat Toasts -- Breaded Chicken Cutlets with Garlic-Roasted Cranberries -- Fried Beef Meatballs -- GRAZIE -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W -- Y -- About the Author -- Chronicle Ebooks.