s ANTIPASTO ***
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s ANTIPASTO ***
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Ingredients
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Instructions Instructions: *** 10-05 very good-nice assortment *** SERVES ANY AMOUNT DESIRED Antipasto means "before the meal". This version can be used before or during, depending on the entree and the occasion. You could add other meats, cheeses or marinated vegetables. Likewise, it is not necessary to use all of the items on this list. There are some very good-quality prepared marinated vegetables on the market in jars or in the deli, such as the artichokes, mushrooms and roasted peppers. Or, you can certainly make your own. I have included a basic marinade for the vegetables in the Notes below. By the way, I suppose there are still areas where some of these ingredients are difficult to find, especially the Italian meats and cheeses. They can be substituted with what is available in your area. INGREDIENTS Anchovy filets, rinsed and patted dry Prosciutto, sliced very thin (Italian ham) Salami, sliced very thin Copacola, sliced very thin (this is made from pork) Chunk white tuna, in bite-size chunks Asiago cheese, cut in thin strips Provolone cheese, cut in thin strips Italian fontina or fontinella cheese, cut in thin strips Parmesano Reggiano cheese, shaved into curls Marinated mushrooms Marinated artichokes Marinated Red Peppers Green olives Ripe olives Pepperoncini (pickled peppers) Pickled cherry peppers Sliced Hard-Cooked Eggs Romaine lettuce leaves (to line platter) Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature. Notes: If you prefer to marinade your own vegetables, a basic marinade starts with olive oil to which a little balsamic (or red wine) vinegar, oregano and/or basil, salt and pepper are added. I would also add garlic to the roasted peppers. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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