Antipasto

Discussion in 'Food and nutrition' started by Lucky, Feb 20, 2005.

  1. Lucky

    Lucky Guest

    Antipasto

    1/2 Pound sliced Genoa salami
    1 slicing tomato
    1 large white onion
    2 roasted red bell peppers
    1 Pound sliced provolone
    2 cans black pitted olives
    1 can baby corn on the cob
    1 small jar of Pepperoncini peppers
    2 stalks of celery
    1 can of rolled anchovies
    extra virgin olive oil

    Use a long platter, and arrange in the following order: Salami, provolone,
    tomato, onion, red peppers, and anchovies. Put the baby corns and olives
    in the center of tray. Take and cut in half celery sticks. Then slice each
    again length wise. Arrange celery sticks in between each antipasti.
    Sprinkle some salt lightly on everything. Then drizzle olive oil on
    everything. Let the antipasti sit covered in the refrigerator till ready
    to serve. Sitting helps enhance the flavors.

    --
    Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...