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Antipasto
Antipasto (“Before the meal”) is a very good appetizer for a bigger meal – but it can be very filling on its own. You can add or takeaway foods that you don’t like. Below is my recipe for a good antipasto that uses traditional Italian meats. You can find most of these meats at a nice local deli or even try your supermarket.
Ingredients:
1/2 lb sliced Genoa Salami
1/2 lb sliced Prosciutto
1/2 lb pound Sopressata
1 tomato (sliced or loosely chopped)
1 large white onion
(sliced or loosely chopped)
2 roasted red bell peppers (sliced or loosely chopped)
1 Pound sliced or cubed provolone
cheese
2 cans black pitted olives
1 small jar of Peperoncino peppers
extra virgin olive oil
Instructions:
Use a long plate, arrange items in the following order:
Salami, ham, provolone, tomato, onion, red peppers and Peperoncino peppers
Put the olives in the center of your salad platter
Lightly salt everything
Drizzle olive oil on everything
Let the antipasto sit covered in the refrigerator until ready to serve (Sitting helps enhance the flavors)
You don’t want to keep the try out of the refrigerator too long or things can become spoiled and can make you sick (and we don’t want that!)
You can find recipes like this one in my Italian Cookbook which features authentic Italian Recipes which are fairly easy to make and are delicious! (if you have Amazon Kindle Unlimited, you can read it for free!!)
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-TID