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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.
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. |
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Antipasto Platter
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.
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