Fish Based Antipasti

Italy is a land of fish -- has to be, considering how much coast there is -- and the role of fish in the diet is expanding as people take a greater interest in healthy eating. Though much of this fish goes into zuppe, pasta dishes, and main courses, there are a few universal antipasti.

3 easy fish crostini, and one with the "poor man's caviar" -- black olives.

Fresh anchovies are quite tasty, and this simple fish frittata will be nice either as an antipasto or as the main course of a light meal.

You might not think of a tuna sandwich as being particularly Italian. However, most Italians, especially those with more demanding jobs, eat out at least once a day and a full meal simply won't work if one has to then head back to the office and be productive. This tuna sandwish is the sort of thing you might find in a trendy downtown eatery.

A simple, tasty recipe for baked scallops seasoned with herbed bread crumbs.

Breaded mussels are easy to prepare, and quick to do too.

This is a simple Apulian recipe for mussels, which will be a nice antipasto, though you could also serve it in addition to a platter of mixed fish, for those who want a change of pace.

I've never quite understood some people's aversion to anchovies. They're an excellent flavoring agent in foods, adding salt and a hint of the sea that's not amiss even in many meat dishes, and are also perfect for stimmulating the appetite, especially when made into crostini.

Crostini are thin slices of toasted bread, spread with a paté of one sort or another, and are a standard Tuscan antipasto. The most common paté is made with chicken livers, but there are other options, and it doesn't get much simpler than anchovies and butter, which is perfect for perking up the appetite on a hot day. This recipe is drawn from Salani's Il Re Dei Cuochi, published anonymously in 1885.

A tasty grain-based dish with squid and squid ink.

Fresh Anchovy Antipasto, or Acciughe Fresche per 20 Giorni: This is a classic antipasto; the Italian title suggests that the anchovies will keep for as long as 20 days, but in my experience they will be gone long before then.

If you read much about Italian food, you will likely find someone who says Italians never put cheese on fish-based pasta sauces, and perhaps conclude that Italians as a rule don't mix fish and cheese. This is true, but this fresh anchovy and pecorino pie is a tasty exception to the rule.

Fried calamari is one of the most classic summer seafood dishes in Italy: golden rings people eagerly squeeze lemon wedges over, and eat quickly for fear that they'll get less than their share of. Fried calamari are hard to beat.

Fried Calamari are quite nice as an antipasto or part of a fritto misto (mixed fried foods), or a fritto di pesce (fish fry). They're also easy to do.

Hot Peppers Stuffed with Tuna, or Peperoncini al Tonno: These can be addictive. Very, and don't be too surprised if people ignore everything else when they see them among the antipasti, and then beg out of the rest of the meal because they feel full. Therefore, though this recipe will in theory serve 8, you can safely halve that number.

The spring and summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.

Drunken octopus is a slightly more poetic way of saying boiled octopus, and this is one of the standard items in an Italian mixed seafood antipasto. It's also quite easy to do, and if you have access to good quality fresh octopus you'll find yourself making it often.

Mantis shrimp are quite popular, especially along the adriatic. here's a simple mantis shrimp antipasto that's also quick to make.

No greens involved in this, but it is nice.

Onion and Sardine Salad, or Cipolle e Sarde in Insalata: One has to be a great lover of both onions and sardines to enjoy this treat from Lazio, but if you are it will be quite nice, and just the thing to revive a flagging appetite when it's hot.

A hearty dish that's perfect for perking up a flagging appetite.

This isn't quite pickling -- the fish isn't in the vinegar for that long -- but it is a tasty way to prepare mackerel in the summer, and will substantially reduce its fattiness. You could serve this either as a main course or an antipasto.

Quick, simple pickled octopus.

Pink Shrimp Mousse Antipasto, or Antipasto di Mousse di Gamberi Rosa: This is quite elegant and, and though it takes a bit of effort it's well worth it.

A simple anchovy antipasto made with fresh anchovies. Quite tasty!

This shrimp appetizer is easy to do and looks quite impressive. Perfect for a romantic occasion, or the beginning of an elegant meal.

As fish go, rays are not particularly prized: the skin is tough, and it is covered with a protective mucus layer that must be removed: Italian fishmongers usually take care of this. Also, given a choice, select smaller rather than larger rays. One generally eats either the liver or the wings. Got some wings? How about Insalata di Razza Con Ceci, Ray Salad with Chickpeas?

This traditional Roman Jewish fish and greens tart is quite tasty, in a zesty sort of way, and you may find yourself making it often, especially when company comes calling, because it is also easy to do.

Sardine filets, deftly seasoned with onions and capers, and marinated in vinegar and oil: Tasty, and easy to prepare.

This is not particularly traditional -- calls for phyllo dough and olive tapenade -- but does look like it could be nice. An Italian might use puff pastry dough instead.

Elegant scallops with lobster and salmon.

Perhaps the quickest and easiest way to prepare scampi. And the best too if they're very fresh.

Shrimp in a zesty sauce are perfect for getting things started.

"This is a very delicately seasoned fish salad," Writes Erica De Mane, "that contains no vinegar, strong garlic, or raw peppers, elements that are often added to Italian-American versions of fish salads but that I find harsh and overpowering."

Sole, in a classic Venetian sweet-and-sour sauce.

Stockfish Dip, or Mantecato alla Veneziana: So what to serve for San Valentino? Among the standard suggestions one finds oysters, truffles, caviar, crustaceans (especially lobster), and chocolaty delights. Livio Cerini di Castegnate suggests all of these in A Tavola per Amare (At Table to Love), but also does sensual things with ingredients one...

According to Edda Servi Machlin, this dish provides a typical example of the differences between the Italkim and Ashkenazic Passover traditions. She first encountered gefilte fish when she moved to the United States, because the Italian Jewish tradition calls for muggine in bianco. She also notes that the recipe is served at both Passover and Rosh Hashanah, and that it's a delightful antipasto in summer.

Hake is a fine fish, and also good served cold. This recipe is an elaboration of Nasello in Carpione (marinated fried fish, also discussed here), and is an excellent antipasto or hot weather main dish.

People commonly enjoy oysters raw. However, if you want to cook them, this is a quick, easy way to go, and is perfect in a light lunch or as an antipasto.

These crostini are a disarmingly simple antipasto. However, if you use good tuna you'll find yourself needing quite a bit of this pate, and it will also be a hit as a dip at parties.