Traditional recipes

Italian Crudités

Italian Crudités

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There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.


  • 8 young or Thumbelina carrots, scrubbed, halved
  • 8 red and/or breakfast radishes, trimmed, thinly sliced
  • 8 thin asparagus spears, trimmed
  • 1 celery heart, cut lengthwise into 8 wedges
  • ¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets
  • 2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips
  • 2 endives, leaves separated
  • 2 heads of Little Gem lettuces, leaves separated
  • 4 spring onions, trimmed, halved lengthwise
  • ½ bunch watercress, tough stems removed
  • 2 ounces haricots verts, trimmed
  • 1 lemon, cut into quarters

Recipe Preparation

  • Arrange carrots, radishes, asparagus, celery, cauliflower, fennel, endive, Little Gem, spring onions, watercress, and haricots verts on a large platter or board. Serve with lemon for squeezing over, salt for sprinkling, and oil for dipping.

Recipe by Rita Sodi and Jody Williams,

Nutritional Content

Calories (kcal) 290 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 70Reviews Section

Five Ways to Take Crudités Beyond Boring

There's one at every party. A wan, overlooked pile of carrots and celery spread around a dip that's filled with tortilla chip shards and wing sauce streaks. Here, five surefire ways to take crudités off the sidelines and move them to center stage.

As #TheDress proved, color theory can be a pretty powerful way to attract an audience. Think of vegetables as a paint set. Play with colors. Try an all-white platter of cauliflower, fennel, and white asparagus. Or go with a rainbow, starting with red peppers at one end and purple radishes at the other. Both would go great with a white blue cheese dip like this one—and in a worse case scenario, at least you've got a pretty pile at the end of the party.

Buttermilk-Blue Cheese Dip

Some folks just hate vegetables. But everyone loves dip. So hide that bag of chips, pick an approachable vegetable and pair it with the kinds of dips people can't get enough of—the rich, spicy, creamy kinds. Pair pea pods with this spicy Thai peanut dip or go Greek with cucumber spears and spiced labneh.

Spiced Labneh

We eat with our eyes first, right? And rather than spreading out your cut produce on a big ol' plate, take a cue from the catering companies and buy a bag of ice for five bucks. Smash it up, spread it out over a large shallow bowl and wedge your bowl of dip in the middle. We like this Potted Crab and Meyer Lemon dip with some Romaine hearts for some high class-looking eats.

Potted Crab with Meyer Lemon

Who says your crudités have to be raw? Adjust a pickle recipe like this one to suit your taste, cut whatever vegetables you want to use into a dip-worthy shape, and pair them with a fattier dip to balance out the acid. You can even do this a week before the party. We like pickling not-so-spicy poblanos with this Hatch Chile Con Queso Dip.

Hatch Chile con Queso Dip

Often overlooked in the produce section as that fancy-looking lettuce meant for salads, endive has a beautiful color and is the perfect shape for crudités—it's rigid and already shaped into scoop, so it can scrape up every last morsel. You can even spread a dip into it, like a cracker. And because it's bitter, endive can hold up to really strong dips. Like this one.

The traditional bagna càuda recipe

Tradition dictates that bagna càuda should pack plenty of garlic. In 2005, the Delegazione di Asti (the Asti Delegation) of the Italian Academy of Cuisine completed a recipe that they declared "the most reliable and acceptable." The committee met for several tastings and comparisons before finalizing and notarizing the recipe in the town of Costigliole d'Asti.


12 heads of garlic
3 cups extra-virgin olive oil and, if possible, a small glass of walnut oil
6 ounces of red anchovies

The Piemontese usually prepare bagna càuda in a terracotta dian. It's usually served in a s-cionfetta, an earthenware pot with embers that keeps it hot, but a saucepan and fondue pot will do.

Peel the garlic cloves then cut each clove in half lengthways and remove the green bud. Place the garlic in the pan, add ½ cup oil and start cooking over low heat. Stir with a wooden spoon, making sure the cloves don't change color. Desalt the anchovies, wash them with red wine or water, then add them to the pan and stir gently with a wooden spoon until they dissolve completely. Cover with the remaining oil and let simmer over low heat for 30 minutes, making sure the sauce doesn’t fry. At the end of cooking, add a pat of butter if necessary to smoothen the consistency.

Rest the pot on an alcohol burner or pour the bagna càuda into a fondue pot, and serve alongside crudités or even some cooked vegetables, such as beetroots, boiled potatoes, baked onions, fried pumpkin, and roasted peppers.

Fun fact: The Piemontesi usually collect the leftovers at the bottom of the pot, known as the spesso della bagna, to make scrambled eggs.


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Italian Crudités - Recipes

This is not your mom’s old veggie tray or the tired carrot and celery platter from the local supermarket.

Today’s crudités platters are creative and include a variety of vegetables and special dipping sauces.

Now instead of the veggie platter being the afterthought it’s ready to take center stage of you next party or barbecue. With the right mix of vegetables and complimentary dips your crudités tray is sure to be the hit of the party.

Crudités platters are a healthy appetizer option, plus they are beautiful, tasty, and satisfying.

With an endless variety of vegetable, dips and little bite combinations, you’ll always have a go-to stress-free appetizer to serve at any party, potluck or holiday gathering.

Move over charcuterie and make room on the appetizer table for a healthy and gorgeous crudités platter.

What is Crudités and How is it Pronounced?

It’s super easy to put together an amazing and inexpensive c rudités platter using a mixture of everyday items and a few special ingredients. I like to have a balance of flavors – a little savory, a little spicy, a little earthiness, a little nutty, and a little sweetness.

The perfect c rudités tray combines a variety of vegetables with different flavors and textures complemented with sauces for dipping.

Crudités Homemade Hummus

Steps to Building a Gorgeous and Appetizing Mediterranean Crudités and Tapas Platter

  1. Pick 1 or 2 large platters or boards + 4 or 5 small bowls.
  2. Add 2-3 varieties of cured meat and seafood, like Iberian ham and garlic shrimp. If you add meat make sure to serve it on a separate platter so vegetarians will be able to eat your Mediterranean crudités and tapas platter
  3. Choose 5-7 types of vegetables. Add veggies like raw colorful bell peppers, asparagus, broccoli, green beans and snap peas. This is a great way to add unusual veggies you find at the farmer’s market. *Budget tip – if it’s offseason and you’ll be shopping at the supermarket, buy standard vegetables like broccoli and cauliflower, then add a couple of more expensive options like rainbow carrots and beets or watermelon radishes.
  4. Add veggies like raw colorful bell peppers, asparagus, roasted peppers, eggplant marinated and thinly sliced or any of you favorite both raw and cooked.
  5. Choose 2-3 dipping sauces.
  6. Add 3-5 salty things like olives, nuts, and crackers.
  7. Add cooked veggies for a little variety Try roasted peppers, marinated eggplant, and artichoke hearts.
  8. Serve a crusty loaf of bread on the side or try a Kalamata olive loaf or a roasted garlic sourdough.
  9. Garnish with herbs, edible flowers or whole fruit

The Basics of Putting Together a Mediterranean Crudités and Tapas Platter:

Raw Vegetables: Sliced bell peppers (use a variety of colors), baby heirloom tomatoes, broccoli, cauliflower, rainbow carrots, rainbow beets, watermelon radishes (or regular radishes), grape or cherry tomatoes, seedless cucumbers, green beans, snap peas, pea shoots, squash, squash blossoms, and/or zucchini.

Cooked or Marinated Vegetables: Thinly sliced marinated and sautéed eggplant, marinated artichoke, roasted asparagus, and fire roasted peppers.

Meat: The rule of thumb is 3 or 4 slices of meat per person, but I have lots of meat eaters so I buy a variety of meats and I estimate 2 slices per person of every type of meat on the tray. Include a variety of flavors and textures, for example, a sliced spicy salami or pepperoni, a sweet and salty prosciutto, like LA QUERCIA PROSCIUTTO AMERICANO – SWEET AND SALTY HAM, dry-cured Iberian Ham and a mild soppressata.

Cheese: Be adventurous – this is a great time to sample unusual cheeses. Include cheeses made from the milk of a variety of animals, like goat and sheep. Try a creamy goat cheese from a small farm in Tennessee, a sharp Italian truffle cheese, a triple creme brie, and at least one cheese steeped in wine or spirits. Stick a balance between mellow and mild with sharp and super flavorful.

Bread and Crackers: Choose a variety of crackers, some seeded, some flavored, some buttery, a whole grain cracker and include a mild cracker like a water cracker. Baguettes, Italian bread, olive bread, and garlic-rosemary bread are wonderful choices for your charcuterie board. Slice your bread thinly to serve.

Fruit & Nuts: Include a combination of dried and fresh fruit and salted nuts. When you are picking your fruit, keep a couple of things in mind, choose ripe seasonal fruit in a variety of colors, so your board looks amazing! Try serving Marcona almonds, giant cashews, flavored almonds, pistachios, and walnuts. If you aren’t familiar with Marcona almonds, are exclusively grown in Spain and have been described as a cross between an almond and a macadamia nut – they are yummy and addictive.

Olives: Add small bowls filled with an assortment of fresh pitted olives, try including a couple of stuffed olives.

Dips: Add a couple of dips like a creamy artichoke dip, applewood smoked bacon dip, tzatziki, baba ganoush, hummus and/or a spicy shrimp or crab dip.

Fruit Curds and Honey Comb: I like to include a lemon curd and a grapefruit and rosemary curd + if I can find it a nice piece of honeycomb. If I can’t find honeycomb I’ll include a bowl of local honey. Honey is a nice addition to a sharp or creamy cheese and is lovely with ham.

11 Crudités Platters We Want to Recreate This Summer

These aren't your plastic trays from the grocery store.

Remember when “crudités” was considered an entertaining cop-out? And serving it meant that at the 90th minute, you thought to run to the grocery store and get yourself a plastic tray of pre-cut bland vegetables with a tub of ranch dip? Those days are over, y’all.

Nowadays, serving crudités (yes, it’s technically spelled with an “s” at the end) is a summer entertaining staple, and the more artful your arrangement, the better.

Big or small round or rectangular cooked or raw there’s one thing all our favorite crudités platters have in common: tons of vibrant color and loads of seasonal flavor.


hi. thanks for including my crudités platters! the second image, round, you credited to thefeedfeed, that image is mine please photo credit @thedelicious

Thanks Sarah, we’re updating right now. Sorry about that! Thank you for letting us share your BEAUTIFUL crudité with our readers!! xoxo Camille

Its very nice information for me………….thank you for sharing

An authentic salsa verde recipe is a must for any cook's repertoire, and Amy Gulick's classic recipe proudly encapsulates all of simple sauce's verdant, punchy goodness. Perhaps the most versatile of all Italian sauces, salsa verde, or 'green sauce' in English, is as good with roasted vegetables or pasta as it is with a hearty bowl of bollito misto.

Super versatile salsa verde or ‘green sauce’ is especially popular in areas of Italy where bollito misto, a stew of boiled meats similar to pot-au-feu, forms part of the traditional culinary context. In Piedmont, where salsa verde typically includes anchovy and capers and goes by the name bagnet vert, bollito is served with a selection of additional sauces, including bagnet ross (made with tomato and red bell pepper), mostarda di frutta, mayonnaise, and more.

To bulk up the sauce and cut its tanginess, breadcrumbs, stale bread soaked in water or vinegar, boiled potato or chopped boiled egg might be added to salsa verde’s basic composition of parsley, garlic, and olive oil. Other versions feature a small amount of fresh basil or rocket, or possibly a fresh red chilli pepper for extra zing.

Salsa verde improves just about anything it touches. Try it on pasta in place of traditional basil pesto, or with roasted vegetables, grilled fish or chicken. It makes a nice dip for breadsticks or crudités, and is very good with boiled eggs. Salsa verde will keep for at least a week if refrigerated in a glass jar and sealed with a layer of olive oil. Always let the sauce warm to room temperature before serving, and dilute with small amounts of olive oil or hot pasta water as needed if the sauce becomes too thick.

Recipe Summary

  • 9 cloves garlic, smashed and peeled
  • 18 anchovy fillets, preferably packed in oil (from two 4.2-ounce jars)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh breadcrumbs
  • 1/3 cup fresh lemon juice (from 3 to 4 lemons)
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 2 small bulbs fennel, fronds reserved for serving, bulbs halved lengthwise and cut into 1/4-inch-thick wedges
  • 1 bunch radishes, preferably a mix of breakfast and regular
  • 1 bunch scallions, trimmed
  • 2 Kirby cucumbers, peeled and cut lengthwise into thin wedges
  • 1 bunch small carrots, peeled and halved lengthwise
  • 2 small yellow squash, cut lengthwise into thin wedges
  • 1 bunch fresh oregano (optional)
  • Pea-tendril stems (optional available at farmers' markets and specialty stores)
  • Flaky sea salt, such as Maldon, for serving

Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste.

Transfer mixture to a saucepan bring to a simmer over medium-low heat. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in parsley season with coarse salt and pepper. Stir in 1 to 2 tablespoons water, if necessary, to thin mixture to consistency of a loose dip.

Arrange vegetables on a platter or a large, shallow bowl filled with ice. Serve, topped with fennel fronds and sprinkled with sea salt, alongside bagna cauda for dipping.

Italian Veal Cutlets

Not a veal eater? I’m sure this would be just as good (though not as tender) with thinly sliced pork cutlets. The tomatoes are essential, not just for looks, in my view, or at least some sort of vinegary salad should be used as an accompaniment.

  • Thinly sliced veal cutlets or pork cutlets
  • 1 egg
  • 1 cup cream
  • 1 Tbsp. flour, mixed with salt and pepper
  • 1/2 cup low carb bread crumbs
  • 1/2 cup shredded parmesan cheese
  • Fresh parsley (about a handful) minced

Mince your parsley. I used the herb scissors on mine.

Set up a breading station. On the left we have the bread crumbs mixed with the parmesan cheese (or about to be mixed, judging from the pic). In the middle is the beaten egg, mixed with the cream. The parsley is being added in. On the right is the flour, salt and pepper trio.

Dip your meat into the flour, then the egg/cream bath, then the bread crumb/cheese mixture.

This is not a task for the faint of heart. Use your gloves.

Pile the meat onto a platter so it’s ready to be cooked. Double dip if you are so inclined.

Fry the meat in a large skillet over medium heat in a little olive oil and butter until golden brown.

Serve with a lovely Italian salad or some fresh tomatoes that you have dressed with olive oil and vinegar. Dot the plate with some little globs of balsamic glaze. You’ll be dragging your meat through it and loving it.

Watch the video: How to Prep Crudités (June 2022).


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  2. Tuktilar

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  6. Aglaval

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