Antipasto Recipe - Cooking Index
Antipasto Recipe - Cooking Index
| In The Cupboard | ||
| Canned Italian tuna in olive oil | ||
| Canned anchovy fillets | ||
| Canned sardines | ||
| Imported green and black olives | ||
| Jarred pickled vegetables | ||
| Dried dates and prunes | ||
| Capers | ||
| Breadsticks | ||
| Extra-virgin olive oil | ||
| Dried tomatoes | ||
| Wine | ||
| Balsamic vinegars | ||
| In The Refrigerator | ||
| Celery | ||
| Carrots | ||
| Lemons | ||
| Parmigiano-Reggiano | ||
| Provolone | ||
| In The Freezer | ||
| Roasted peppers | ||
| Italian bread |
Stock your shelves with the above ingredients and you can make antipasto in minutes. A simple antipasto platter can be assembled from jarred pickled vegetables, canned tuna, firm sharp cheese, olives, and breadsticks. The following are some additional quick and easy ideas:
Pitted dates slit and stuffed with small pieces of Parmigiano-Reggiano.
Thin slices of proscuitto, ham or salami, wrapped around thin bread sticks, cooked asparagus spears, wedges of pears or persimmon.
Thin slices of smoked salmon wrapped around thin bread sticks.
Dried tomatoes soaked in warm water and drained, then puree with garlic, olive oil, basil, and balsamic vinegar and spread on toast or crackers.
Raw vegetables fennel, Belgian endive, carrots, celery, cut into spears to dip in olive oil seasoned with coarse salt and freshly cracked pepper.
Bite-size wedges of Parmigiano-Reggiano seasoned with a drop of balsamic vinegar.
Fresh goat cheese drizzled with olive oil, chopped garlic, crushed red pepper, and oregano, parsley or basil.
Balls or cubes of fresh mozzarella tossed with olive oil, chopped anchovies, parsley and crushed red pepper.
Thin slices of leftover focaccia or Italian loaf brushed with olive oil and herbs and baked until crisp.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michele Scicolone, A Fresh Taste of Italy - From the TV FOOD NETWORK - (Show # CL-8921)
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