A true Italian Antipasto is made with fresh garden fare and a combination of cold meats and cheeses. This is an Italian dish I grew up on at my Father's favorite restaurant, Caruso's back in New York. Perfect dish to have on a hot day.
Ingredients: Per dish per serving
Meat and Cheese
Ham 4 slices
Pepperoni 4 slices
Genoa Salami 4 slices
Mozzarella Cheese 4 slices
Swiss Cheese 4 slices
Provolone Cheese 4 slices
Romano Cheese in a jar for sprinkling before serving
Lettuce or Romaine as desired
Black Olives - 6 sliced
Green Olives - 3 sliced
Artichoke Heart - sliced and quartered
Onion slice - 1 slice 1/4 inch thick, diced
Green Pepper, 2 rings sliced and cut into small pieces
Vinaigrette:
Mix together the following:
Olive Oil
Red Wine Vinegar
Oregano
Basil
Black pepper
You can use bottle Italian dressing, but real Italian dishes should use homemade dressings.
Place lettuce on a plate, then begin to assemble the meat and cheeses, by rolling one piece of meat with one piece of cheese and decorate the plate as if you were creating a pin-wheel. Cut up the olives and sprinkle on top along with the onion, peppers and artichoke hearts. Throw in a few slices of fresh tomato and drizzle your vinaigrette over the top and then sprinkle the Romano cheese lightly before serving. Serve with fresh Italian bread or Garlic Bread and Enjoy!
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