|
|
Antipasto
(small appetizers) are a traditional start to any Italian
feast, and literally means "before the meal." However,
because antipasto is so easy to put together, looks and tastes
spectacular and is fun to eat, we serve it at home as a casual
meal in itself with a glass or two of wine or cold beer to
complete the scene. There's no cooking required which makes
it wonderful relaxed weekend fare.
 |
| 2
oz (60g) sliced smoked salmon |
| 2
oz (60g) thinly sliced salami |
| 1
oz (30g) Parmigiano Reggiano—shaved |
| 1
oz (30g) mozzarella cheese—cubed |
| 6
pieces of jarred roasted red pepper |
| 6
sun-dried tomatoes |
| 2
marinated artichoke
hearts—quartered |
| 10
whole black olives |
| Fresh
basil sprig, to garnish |
| 6
grissini (small thin Italian bread sticks) |
ARRANGE
the ingredients on a large platter (see photo) and serve.
Variations:
Antipasto can be as simple or as majestic as you like. Visit
your local delicatessen to explore the almost endless choice
of delectable possibilities. You can include any other cold
cooked meats, seafood or vegetables including: thinly sliced
Italian prosciutto (wrap a piece of prosciutto around some
thin wedges of cantaloupe, honeydew melon or fresh figs if
desired); canned tuna in olive oil-drained and broken into
chunks; other preserved foods like capers and anchovy fillets;
sauces such as pesto; fresh seasonal vegetables including
tomatoes, blanched asparagus and green beans; and grilled
vegetables such as eggplant, zucchini and mushrooms.
|
|
