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Antipasto Greats: Delicious Antipasto Recipes, The Top 85 Antipasto Recipes

Antipasto Greats: Delicious Antipasto Recipes, The Top 85 Antipasto Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Antipasto Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Anchovies (Or Sardines Or Mackerel), Fried Genovese Style, Anchovy Toast, Antipasti - Buon'appetito, Antipasto, Antipasto Salad Platter, Antipasto Skewers, Antipasto Spread, Antipasto Vinaigrette, Antipasto With Red Pepper Tapenade, Antipasto-On-A-Stick, Tortino Of Sundried Tomatoes, Tuna-Stuffed Eggs, Umbrian Fried Flat Bread With Prosciutto, Vegetable Antipasto Stuffed Bread...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Antipasto Greats is packed with more information than you could imagine. 85 delicious dishes covering everything, each employing ingredients that should be simple to find and include Antipasto. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Antipasto Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Anchovies (Or Sardines Or Mackerel), Fried Genovese Style, Anchovy Toast, Antipasti - Buon'appetito, Antipasto, Antipasto Salad Platter, Antipasto Skewers, Antipasto Spread, Antipasto Vinaigrette, Antipasto With Red Pepper Tapenade, Antipasto-On-A-Stick, Tortino Of Sundried Tomatoes, Tuna-Stuffed Eggs, Umbrian Fried Flat Bread With Prosciutto, Vegetable Antipasto Stuffed Bread...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Antipasto Greats is packed with more information than you could imagine. 85 delicious dishes covering everything, each employing ingredients that should be simple to find and include Antipasto. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Nov 05, 2012
Copyright:Traditional Copyright: All rights reservedISBN:9781486409174
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02/04/2016

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9781486409174

Sections

  • ANCHOVIES (OR SARDINES OR MACKEREL), FRIED GENOVESE STYLE
  • ANCHOVY TOAST
  • ANTIPASTI - BUON'APPETITO
  • ANTIPASTO
  • ANTIPASTO - 1
  • ANTIPASTO - 2
  • ANTIPASTO AGLIO
  • ANTIPASTO KABOBS - 1
  • ANTIPASTO KABOBS - 2
  • ANTIPASTO KEBOBS
  • ANTIPASTO PIE
  • ANTIPASTO PLATTER
  • ANTIPASTO RICE
  • ANTIPASTO SALAD
  • ANTIPASTO SALAD - 1
  • ANTIPASTO SALAD - 2
  • ANTIPASTO SALAD PLATTER
  • ANTIPASTO SKEWERS
  • ANTIPASTO SPREAD
  • ANTIPASTO VINAIGRETTE
  • ANTIPASTO WITH RED PEPPER TAPENADE
  • ANTIPASTO-ON-A-STICK
  • BABY MARINATED ARTICHOKES
  • BALSAMIC GLAZED SWEET AND SOUR ONIONS
  • BARBECUED BABY OCTOPUS WITH GIANT LIMA BEANS IN VINAIGRETTE
  • BARBECUED RED MULLET WITH WARM FENNEL SALAD AND TANGERINES
  • BEST ANTIPASTO
  • BLUSHING ANTIPASTO
  • BRUSCHETTA DI MAZZANCOLLE DA ZACCARIA
  • CANTALOUPE AND EGGPLANT CAPONATA
  • CAPPELLACI DI ZUCCA
  • CAPRESE ANTIPASTICKS
  • CHOPPED ANTIPASTO SALAD WITH ITALIAN DRESSING
  • CHOPPED ANTIPASTO SALAD WITH TOASTED GARBANZO BEANS
  • CONDIMENTO ALLE VERDURE (COOL SUMMER VEGETABLES)
  • CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROO
  • CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI AND MUSHROOM)
  • FETTA COL CAVOLO, OLIO NUOVO AND PECORINO FRESCO
  • FRITTO MISTO OF LIGURIAN VEGETABLES
  • GREAT ANTIPASTO
  • GRILLED CHANTERELLES WITH LEMON, SWEET CHILES & WILD GREENS
  • GRILLED EGGPLANT "SCAPECE"
  • GRILLED PRAWNS W WHITE BEANS, ROSEMARY, MACHE & MINT OIL
  • HOT ANTIPASTO
  • LASAGNA
  • LEMON-PICKLED EGGPLANT - {MULANCIANI SUTTU LIMUNI}
  • MAKE-AHEAD ANTIPASTO
  • MARINATED BROCCOLI MATCHSTICKS
  • MARINATED CALAMARI AND ARTICHOKES IN A SPICY VINAGRETTE
  • MARINATED MACKEREL WITH RED LENTILS AND OREGANO AIOLI
  • MEAT AND CHEESE ANTIPASTICKS
  • MELANZANE SOTT'OLIO
  • MELANZANE SOTT'OLIO (LIGHTLY PICKLED EGGPLANT)
  • MERLUZA A LA VASCA - HAKE, BASQUE STYLE
  • MOZZARELLA IN CARROZZA
  • OLIVE PROFUMATE (FENNEL AND ORANGE-SCENTED OLIVES)
  • PARTY NIBBLES: ANTIPASTO CROUSTADES
  • PICKLED ARTICHOKES
  • POMODORO ALLE ACCIUGHE (TOMATOES WITH ANCHOVIES)
  • PUREE DI OLIVE NERE (BLACK OLIVE PASTE)
  • RADICCHIO AND GOAT CHEESE GRATIN WITH BALSAMIC VINEGAR
  • ROASTED RED PEPPER PESTO CROSTINI
  • ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI
  • RUSTIC ANTIPASTO
  • SAUTED LANGOSTINOS IN ALMOND FLOUR CRUST WITH CHILIES
  • SAUTED SPICY PEPPERS VINAIGRETTE
  • SCHIACCIATA CON NOCI (CORNMEAL FLATBREAD WITH WALNUTS)
  • SEAFOOD ANTIPASTO ALLA VENEZIA
  • SFORMATO OF BORLOTTI BEANS WITH GREEN SAUCE
  • SMOKED SAUSAGE ANTIPASTO SALAD
  • SOCCA WITH ROASTED PEPPERS AND GOAT CHEESE
  • SPEDINI ALLA ROMANA
  • SPEEDY ANTIPASTO
  • SPINACH-STUFFED MUSHROOMS
  • STEAMED ANTIPASTO
  • STEAMED MUSSELS WITH CINZANO, SCALLIONS AND TOMATOES
  • STEAMED TAYLOR BAY SCALLOPS IN A SPICY CAPER ZUPETTA
  • STUFFED BOILED JUMBO ARTICHOKES
  • TORTINO OF SUNDRIED TOMATOES
  • TUNA-STUFFED EGGS
  • UMBRIAN FRIED FLAT BREAD WITH PROSCIUTTO
  • VEGETABLE ANTIPASTO STUFFED BREAD
  • Index

Antipasto Greats

Copyright © 2012 Jo Franks

Table of Contents

°°°°°

Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Anchovies (Or Sardines Or Mackerel), Fried Genovese Style ............................ 1 Anchovy Toast ............................................................................................... 2 Antipasti - Buon'appetito............................................................................... 2 Antipasto....................................................................................................... 3 Antipasto....................................................................................................... 3 Antipasto - 1 ................................................................................................. 4 Antipasto - 2 ................................................................................................. 5 Antipasto Aglio.............................................................................................. 5 Antipasto Kabobs - 1 .................................................................................... 6 Antipasto Kabobs - 2 .................................................................................... 7 Antipasto Kebobs .......................................................................................... 8 Antipasto Pie ................................................................................................. 8 Antipasto Platter .......................................................................................... 10 Antipasto Rice ............................................................................................. 11 Antipasto Salad............................................................................................ 12 Antipasto Salad............................................................................................ 13 Antipasto Salad............................................................................................ 14 Antipasto Salad - 1...................................................................................... 15 Antipasto Salad - 2...................................................................................... 15 Antipasto Salad Platter................................................................................. 16 Antipasto Skewers ....................................................................................... 18 Antipasto Spread ......................................................................................... 18 Antipasto Vinaigrette ................................................................................... 19 Antipasto With Red Pepper Tapenade........................................................... 20 Antipasto-On-A-Stick ................................................................................. 21 Baby Marinated Artichokes........................................................................... 21 Balsamic Glazed Sweet And Sour Onions ...................................................... 22

iii

Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette ..................... 23 Barbecued Red Mullet With Warm Fennel Salad And Tangerines ................... 24 Best Antipasto ............................................................................................. 25 Blushing Antipasto....................................................................................... 26 Bruschetta Di Mazzancolle Da Zaccaria ........................................................ 27 Cantaloupe And Eggplant Caponata ............................................................. 28 Cappellaci Di Zucca ..................................................................................... 29 Caprese Antipasticks ................................................................................... 30 Chopped Antipasto Salad With Italian Dressing ............................................ 31 Chopped Antipasto Salad With Toasted Garbanzo Beans .............................. 32 Condimento Alle Verdure (Cool Summer Vegetables) ................................... 33 Crostini di Polenta ai Funghi (Polenta Crostini & Mushroo ............................ 34 Crostini Di Polenta Ai Funghi (Polenta Crostini and Mushroom) .................... 35 Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco ....................................... 37 Fritto Misto Of Ligurian Vegetables .............................................................. 37 Great Antipasto ........................................................................................... 38 Grilled Chanterelles With Lemon, Sweet Chiles & Wild Greens....................... 39 Grilled Eggplant "Scapece" ........................................................................... 40 Grilled Prawns W White Beans, Rosemary, Mache & Mint Oil ......................... 41 Hot Antipasto .............................................................................................. 42 Lasagna ....................................................................................................... 43 Lemon-Pickled Eggplant - {Mulanciani Suttu Limuni} ................................... 44 Make-Ahead Antipasto ................................................................................ 45 Marinated Broccoli Matchsticks .................................................................... 45 Marinated Calamari And Artichokes In A Spicy Vinagrette ............................ 46 Marinated Mackerel With Red Lentils And Oregano Aioli............................... 47 Meat And Cheese Antipasticks ..................................................................... 48 Melanzane Sott'olio...................................................................................... 49 Melanzane Sott'olio (Lightly Pickled Eggplant) .............................................. 50 Merluza A La Vasca - Hake, Basque Style ..................................................... 51 Mozzarella in Carrozza ................................................................................ 51 Chapter 2 N-Z ................................................................................................................................................53 Olive Profumate (Fennel and Orange-Scented Olives) ................................... 53 Party Nibbles: Antipasto Croustades ............................................................ 53 Pickled Artichokes ....................................................................................... 54 Pomodoro Alle Acciughe (Tomatoes with Anchovies).................................... 56 Puree Di Olive Nere (Black Olive Paste) ......................................................... 56 Radicchio And Goat Cheese Gratin With Balsamic Vinegar ............................ 57 Roasted Red Pepper Pesto Crostini............................................................... 58 Rosemary Grilled Tuna Steaks With Eggplant And Zucchini........................... 59 Rustic Antipasto .......................................................................................... 61

iv

............... Scallions And Tomatoes .......................................................................................................... 68 Spedini Alla Romana ...... 64 Seafood Antipasto Alla Venezia. 78 Index .................... 73 Stuffed Boiled Jumbo Artichokes ................................................................................................................................................................ 65 Sformato Of Borlotti Beans With Green Sauce ................................................ 69 Speedy Antipasto............................................................................................................................................ 76 Umbrian Fried Flat Bread With Prosciutto .......................................... 66 Smoked Sausage Antipasto Salad ......................................................... 77 Vegetable Antipasto Stuffed Bread .......................................................................................................................................... 75 Tuna-Stuffed Eggs... 67 Socca With Roasted Peppers And Goat Cheese ........... 73 Steamed Taylor Bay Scallops In A Spicy Caper Zupetta .......80 v ......................................... 70 Steamed Antipasto........................................................................................... 70 Spinach-Stuffed Mushrooms............................................................................. 71 Steamed Mussels With Cinzano............................. 74 Tortino Of Sundried Tomatoes .......................................................................................Table of Contents Sauted Langostinos In Almond Flour Crust With Chilies........................................................................................................ 62 Sauted Spicy Peppers Vinaigrette ....................... 63 Schiacciata con Noci (Cornmeal Flatbread with Walnuts)......................

photocopying.°°°°° Preface Notice of Rights All rights reserved. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. recording. without the prior written permission of the publisher. and the publisher was aware of a trademark claim. No part of this book may be reproduced or transmitted in any form by any means. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. electronic. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. the designations appear as requested by the owner of the trademark. or the use of any trade name. No such use. Jo Franks vi . mechanical. is intended to convey endorsement or other affiliation with this book. or otherwise. Where those designations appear in this book. While every precaution has been taken in the preparation of the book.

about 1 to 2 minutes. Serve immediately with salt. very finely chopped salt. pepper and lemon wedges. leaving heads and tails intact (or have your fish monger do this for you). Scale and gut anchovies. to taste 2 lemons. garlic and parsley until well blended.Chapter 1: A-M Chapter 1 A-M ANCHOVIES (OR SARDINES OR MACKEREL). 1 . Remove and drain on a paper towel. In a large mixing bowl. mix eggs. very finely chopped ¼ cup finely-chopped Italian parsley 4 cups fresh bread crumbs. FRIED GENOVESE STYLE 4 servings Source: Antipasto Greats 3 qt virgin olive oil 1 ½ lbs. fresh anchovies (or sardines or mackerel) 3 eggs 3 garlic cloves. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. to taste freshly-ground black pepper. in wedges Heat oil to 375℉ and maintain heat. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown.

chopped ⅛ teaspoon mustard powder 1 tablespoon chopped onions 2 tablespoons capers 1 cup olive oil 3 tablespoons Parmesan cheese. place in preheated 400 oven for 10 minutes. Sprinkle with parmesan cheese. mustard. Spread anchovy mixture on top of one slice of bread. ANCHOVY TOAST 6 servings Source: Antipasto Greats 14 anchovies. Turn into a mixing bowl and vigorously beat in olive oil (or combine these ingredients in food processor or blender and blend until anchovies are mashed). mash anchovies. Top with second slice of bread. thinly sliced With a mortar and pestle. Wrap in foil. and capers. (2 tins) 3 cloves garlic.BUON'APPETITO 1 servings Source: Antipasto Greats red peppers olives marinated mushrooms artichokes parmesan cheese garlic toast or 2 . Slice and serve. Lay slices of red pepper over anchovy mixture. ANTIPASTI . garlic. Slice loaf of Italian bread lengthwise.Antipasto Greats This recipe yields 4 servings as antipasto. onions. grated 1 loaf Italian bread 1 sweet red pepper.

ANTIPASTO 2 servings Source: Antipasto Greats 1 cup boccocini 1 cup mixed olives ¼ cup basil chiffonade Thyme sprigs. Sliced mushrooms 1 Flowerets of med cauliflower 2 tablespoons Oil 1 cup Tuna fish drained 1 Juice of one lemon 3 . Include a piece of Parmesan cheese and display on a tray along with garlic toast or fresh Italian bread. marinated mushrooms and artichokes. This recipe yields 2 to 4 servings. and drizzle with olive oil. ANTIPASTO 10 servings Source: Antipasto Greats 2 Green peppers 1 Medium onion 2 Stalks of celery 3 Carrots 1 Garlic clove ½ lb. for garnish Coarse salt. season with salt and pepper. olives.Chapter 1: A-M fresh Italian bread Buy or make roasted red peppers. Top with basil and thyme. to taste Freshly-ground black pepper. to taste Drizzle of olive oil Place the boccocini and olives on a platter or bowl.

Pour into sterilzed jars. and tomatoes around the platter. garlic. mushrooms and cauliflower. rolled lengthwise On platter. slices cut in half ****Sliced Italian cold cuts. Cook 5 minutes. When serving. mix well. carrots. (large slices)**** *packed in olive oil **packed in vinegar and oil ***sliced. Salt and pepper to taste. olives. arrange lettuce. cut in wedges pitted black olives green olives w/pimento provolone cheese. Drain oil from the can over the lettuce. then place tuna in the middle of platter. leaving a hole in the middle large enough to hold the can of tuna. 4 . placing 1/2 slice of cheese in each section. then pour more olive oil over all.1 4 servings Source: Antipasto Greats iceberg lettuce 1 can Italian tuna. On top of cheese. Divide platter into sections. onion. * (large) 1 small jar roasted red 1 small jar green vinegar peppers. cool and refrigerate.Antipasto Greats 1 teaspoon Granulated sugar 13 ounces Bottle of ketchup Finely chop peppers. surround with crackers. Drain liquid from red pepper jar over all. place antipasto in a pretty dish. ANTIPASTO . ** peppers tomatoes. celery. cook in hot oil for 5 minutes. place 1 rolled slice of each type of meat. then randomly place peppers. *** imported ham**** genoa salami**** mortadella**** pepperoni.

sliced mushrooms 1 flowerets of med cauliflower 2 tablespoons oil 1 can tuna fish drained 1 juice of one lemon 1 teaspoon granulated sugar 13 ounces ketchup Finely chop peppers. onion. garlic. Pour into sterilized jars.2 10 servings Source: Antipasto Greats 2 green peppers 1 medium onion 2 stalks celery 3 carrots 1 garlic clove ½ lb.Chapter 1: A-M ANTIPASTO . mushrooms and cauliflower. place antipasto in a pretty dish. celery. Cook 5 minutes. Note: Recipe is incomplete as it doesn't say what to do with several ingredients. carrots. cook in hot oil for 5 minutes. mix well. When serving. surround with crackers. ANTIPASTO AGLIO 1 servings Source: Antipasto Greats 30 cloves fresh garlic 1 2 oz can fillets of anchovies 1 tablespoon finely chopped parsley 1 tablespoon butter melted 1 tablespoon olive oil 1 ds Tabasco ¼ cup olive oil sardine French bread 2 or 3 dozen thinly sliced and toasted pieces. cool and refrigerate. 5 .

turning 6 . Thread on a piece of zucchini. cherry. Wrap a slice of salami around a small pepper. fresh ground -white ⅓ cup oil. sm 1 tablespoon vinegar. a tomato. olive Soak 8 bamboo skewers in cold water for 15 minutes. Place pressed garlic in small bowl with anchovies. Add parsley. add garlic slices and saute to a light golden brown-almost to a potato chip fry. Mix remaining ingredients for dressing.Antipasto Greats Peel garlic cloves and slice centers 1/8 inch thick. ANTIPASTO KABOBS . dried 16 olives. quarter crosswise ¼ teaspoon oregano. clove. Light the coals. pickled. Brush kabobs with dressing. oil. casing removed 2 tablespoons lemon juice. washed ¼ teaspoon salt drained ¼ teaspoon pepper.1 8 servings Source: Antipasto Greats 8 salami. an olive. Set kabobs aside. Press ends through garlic press to yield 1/4 tsp. minced 16 tomatoes. Drain. When coals are hot. Garnish with garlic slices. butter. Repeat with the remaining skewers. 1 tsp. set kabobs on grill rack about 4 to 6 inches from heat source. pitted 1 garlic. Thread on skewer. Grill kabobs for 3 to 4 minutes. Do not over-fry! Spread anchovy paste on toast. then another olive and another tomato. mild. black. freshly squeeze 8 pepper. balsamic 2 zucchini.

Drizzle the kebobs with marinade from mushrooms and artichokes and broil them for about 2-3 minutes until cheese melts. Thread on skewer with pepperoni. mozzarella cheese. Food should be hot and beginning to char. drained. cut into 8 pieces 1 7 oz jar whole roasted red peppers 2 ounces pepperoni sausage 3 ¾ ounces marinated mushrooms. save marinade 1 6 oz jar marinated artichokes. mushrooms.2 1 servings Source: Antipasto Greats ½ lb. Butter toasted bread and top with kebob. Wrap each piece of mozzarella in red pepper enclosing completely. softened 1 loaf Italian bread cut into 10" slices diagonally and toasted 2 tablespoons minced basil ¼ cup parmesan cheese In shallow dish let 4 10" skewers soak in covered water for 1 hour. Sprinkle with basil. save marinade 2 tablespoons sweet butter. 7 . and artichokes. parmesan and pan drippings. ANTIPASTO KABOBS . Transfer kabobs to serving dish.Chapter 1: A-M once or twice as needed.

Sprinkle with basil.(14 to 16 oz) = (or 2 fresh roasted red bell peppers) 8 .(14 to 16 oz). mozzarella cheese. drained ½ lb. Drizzle the kebobs with marinade from mushrooms and artichokes and broil them for about 2-3 minutes until cheese melts. ANTIPASTO PIE 8 servings Source: Antipasto Greats 1 round or oval crusty chewy bread . softened 1 loaf Italian bread cut into 10" slices diagonally and toasted 2 tablespoons minced basil ¼ cup parmesan cheese In shallow dish let 4 10" skewers soak in covered water for 1 hour. Butter toasted bread and top with kebob. parmesan and pan drippings. drained. Wrap each piece of mozzarella in red pepper enclosing completely. save marinade 2 tablespoons sweet butter. thinly sliced sharp provolone 1 jar roasted red peppers . mushrooms. save marinade 1 6 oz jar marinated artichokes.(12") = (such as Tuscan-style or a sesame semolina) 1 jar giardiniera . cut into 8 pieces 1 7 oz jar whole roasted red peppers 2 ounces pepperoni sausage 3 ¾ ounces marinated mushrooms. Thread on skewer with pepperoni. and artichokes.Antipasto Greats ANTIPASTO KEBOBS 1 servings Source: Antipasto Greats ½ lb.

Add a thin layer of greens on top of artichokes. and basil in a bowl. and another drizzle of oil. and artichoke hearts. onion and tomato slices. Pulse the giardiniera in a food processor into a coarse relish. and drizzle with oil. The loaf should resemble a bowl or deep pie shell. red pepper pieces. Combine mixed greens. thinly sliced 1 vine-ripe tomato. sliced cappacola = (hot cured pork shoulder) ¼ red onion.(to 20). sliced Genoa salami ⅓ lb. Bag up remaining unused greens and herbs for tomorrow night's salad. Season the top of filled shell with salt and pepper. to taste 8 hot or sweet pickled cherry peppers 8 bamboo party skewers .(8" to 12" long) === SERVING SUGGESTIONS === Green and black olives Herb flavored potato chips Cut the top off of a large round or oval bread and hollow it out leaving a half-inch rim and bottom to your bread. parsley. Replace top of bread and wrap your GIANT. Top with a few more greens. drip-less antipasto stuffed pie for travel. 9 . drained 1 bag mixed salad greens . Layer in meats and remaining cheese.Chapter 1: A-M 1 can quartered artichoke hearts . sliced sweet soppressata ⅓ lb. any variety ½ cup fresh Italian flat-leaf parsley leaves 15 fresh basil leaves . Press ingredients down as you work to make room in your shell for as much antipasto as possible.(14 oz). for drizzling Coarse salt. torn ⅓ lb. thinly sliced Extra-virgin olive oil. Top relish with a layer of provolone slices.(12 oz). Spread and press relish into the bottom of your bread shell in an even layer. to taste Freshly-ground black pepper.

Leave oven door ajar for steam to escape and blacken peppers entirely. sharp provolone 2 cups good-quality large olives = (available in bulk bins near deli) 2 cups giardiniera hot pickled vegetable salad. drained 2 cups marinated artichoke hearts 1 jar roasted red peppers . Place peppers skin-side-up under broiler preheated to high. split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Comments: Giardiniera is a Italian pickled salad of cauliflower. deli-sliced sweet sopressata ½ lb. Cut bread into wedges. This recipe yields 8 wedges. deli-sliced hot sopressata ½ lb. ANTIPASTO PLATTER 8 servings Source: Antipasto Greats 1 lb. and serve with olives and fancy potato chips.Antipasto Greats When you are ready to serve. fresh smoked or plain mozzarella ½ lb. and cut into pieces 10 .(16 oz). spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. drained. like a pie. hot peppers and carrot found in International Foods aisle of market To roast peppers. Place charred peppers into a paper bag and roll the bag up tightly. deli-sliced Genoa salami 1 lb. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.

parsley. stir once or twice. artichokes and red peppers into small bowls and set along edge of board or serving tray.6g Approx. (2-¼ oz. lemon juice and black pepper. ANTIPASTO RICE 8 servings Source: Antipasto Greats 1 ½ cups Water ½ cup Tomato juice 1 cup Uncooked rice 1 teaspoon Dried basil leaves 1 teaspoon Dried oregano leaves ½ teaspoon Salt. grated Calories per serving: 131 Fat grams per serving: 1. Pile olives. Stir in artichokes. This recipe yields 6 to 8 servings. tomato juice. dr d and chopped (7 oz. Heat to boiling.Chapter 1: A-M Arrange meats and cheeses on cutting board.) 2 tablespoons Fresh parsley. giardiniera.) 1 cn Sliced ripe olives. red peppers. basil. cover with a tight-fitting lid. oregano and salt in saucepan. olives. Cook for 15 to 20 minutes. Lower heat to simmer. Place an extra ramekin out to collect pits from olives. drained & quartered (14 oz. Place knives near cheeses and seafood forks in olives and veggies to serve. rice. 11 . Cook Time: Cholesterol per serving: 1 mg Combine water. snipped 2 tablespoons Lemon juice ½ teaspoon Ground black pepper 2 tablespoons Parmesan. optional 1 cn Artichoke hearts.) 1 Jars Roasted red peppers.

(to 2 oz) === BALSAMIC VINAIGRETTE === ⅓ cup balsamic vinegar ⅔ cup olive oil 1 clove garlic. or to taste ¼ teaspoon freshly-ground black pepper. thinly-sliced Italian salami. thinly-sliced provolone cheese ¼ lb. Slice zucchini into 1/4-inch slices. oil. salt. or to taste ½ teaspoon sugar Make the Balsamic Vinaigrette: Mix vinegar. Can be done several hours ahead.6 g ANTIPASTO SALAD 4 servings Source: Antipasto Greats ½ lb. PER SERVING: Calories: 131 Sodium: mg Cholesterol: 1 mg Fat: 1. Sprinkle with cheese. 1 or 2 varieties ½ lb. minced ½ teaspoon salt. mixed salad greens . Put in towel-lined colander and refrigerate to crisp. red or yellow 2 ounces rolled anchovies with capers 1 jar marinated mushrooms (6 to 8 oz) 1 ½ ounces marinated artichoke hearts 12 pickled peperoncini peppers ½ lb. smoked ham.(to 3/4 lb) 1 zucchini ½ small red onion 16 cherry tomatoes ½ cup marinated bell peppers. Rinse and dry salad greens. mixed olives 1 ounce mozzarella cheese sticks .Antipasto Greats Cook an additional 5 minutes or until thoroughly heated. garlic. thinly sliced ½ lb. Slice red onion as thinly as possible and separate into rings by tossing in bowl. Serves 8. Cut cherry 12 . pepper and sugar in small saute pan.

mushrooms. Arrange zucchini. onion rings. artichoke hearts. peperoncini. about 1/4-inch wide. olives and provolone on greens and around edge of plate. in bulk bins near olive section) 12 pitted black olives. chopped ½ lb. 23 grams protein.Chapter 1: A-M tomatoes in half. 58 mg cholesterol. Giardiniera. coarsely chopped = (such as Calamata) 13 . Arrange in mound on platter. diced = (ask for it in 1 chunk at deli counter) 2 cups pickled hot vegetable salad. Pull mozzarella sticks into strings and strew down center of salad to form lacy stripe. anchovies. coarsely chopped = (this item is found on the Italian foods aisle in jars or.26 grams fiber ANTIPASTO SALAD 4 servings Source: Antipasto Greats 2 romaine lettuce hearts. Whisk vigorously and drizzle to taste over top of salad. Cut sliced ham into very thin strips. Remove greens from refrigerator and toss in 1/3 cup Balsamic Vinaigrette. Genoa salami. Each serving: 522 calories. Drain liquid from bell peppers. 1. peppers. salami. 1. ham. mushrooms. 45 grams fat. anchovies. Heat remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. This recipe yields 4 servings. artichoke hearts and peperoncini. 12 grams carbohydrates. cherry tomatoes.540 mg sodium.

rotini ---DRESSING--. diced 1 cup Black olives 2 ½ cups Pasta. olives.Antipasto Greats 12 jumbo green olives. to taste Freshly-ground black pepper. to your taste.(6 oz). salami.1/4 c Oil.(8 oz). drained. tossing to mix. mix well. This recipe yields 4 servings. vegetable or corn 1/4 c Vinegar. Toss salad and season with salt and pepper. to taste Combine lettuce. carrots. garlic and sugar. peeled & min T Sugar. thinly slic 1 Green pepper. large. and coarsely chopped 1 jar small roasted red peppers . cider Garlic cloves. adding salt and pepper to taste. Dressing: Combine oil. pitted. Drizzle vinegar and oil over the salad. granulated .small in small flowerettes 3 Carrots.salt & pepper In large bowl. toss together cauliflower. reserve remaining dressing. red peppers and artichoke hearts. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes. Cover and refrigerate 14 . drained 2 tablespoons balsamic vinegar ¼ cup extra-virgin olive oil Coarse salt. ANTIPASTO SALAD 8 servings Source: Antipasto Greats 1 Cauliflower. vinegar. diced 1 jar small marinated artichoke hearts . drain and rinse in cold water. chopped hot pickled vegetables. green pepper and olives. Pour all but 1/3 cup dressing over salad.

cut into eighths 4 green onions. set aside and let marinate at room temperature for 30 minutes. basil.2 6 servings Source: Antipasto Greats 4 ounces extra-firm tofu 1 cup broccoli florets 15 . Toss. strain mushrooms and artichokes from the marinade and place in centre of lettuce.Chapter 1: A-M overnight. Arrange chopped lettuce on a large platter. optional 1 teaspoon basil 1 teaspoon oregano 1 teaspoon salt ½ teaspoon black pepper 1 romaine lettuce. Arrange remaining vegetables around centre. combine mushrooms. sliced 2 stalks celery. Drizzle remaining marinade over antipasto and serve. cut in half lengthwise ½ cup radishes. olive oil. Just before serving. julienne 4 large tomatoes. quartered In a large bowl. ANTIPASTO SALAD . wine. salt. vinegar. oregano. ANTIPASTO SALAD . artichoke hearts. taste and readjust seasonings and add remaining dressing if necessary. chopped 1 English cucumber. pepper.1 8 servings Source: Antipasto Greats 2 cups whole button mushrooms 1 cup canned artichoke hearts 1 tablespoon olive oil 1 cup balsamic vinegar 2 tablespoons red wine.

mozzarella. toss gently and sprinkle with feta cheese. cubed 2 tablespoons fresh parsley. gradually whisk in oil. Taste and adjust seasoning. whisk vinegar. To serve. chopped 2 ounces feta cheese. Cover and refrigerate. for at least 1 hour or up to 2 days. Cut tofu into 1-1/2-inch long strips. minced 2 garlic cloves. garlic. salt and pepper. drain and refresh under cold water. dressing and tofu. Let stand at room temperature for 1 hour.Antipasto Greats 19 ounces canned chick-peas 1 small sweet red or green pepper ½ seedless cucumber 1 cup cherry tomatoes. basil. cook broccoli just until tendercrisp. stirring occasionally. add to dressing. olives. Drain again. ANTIPASTO SALAD PLATTER 8 servings Source: Antipasto Greats 16 .kalamata ½ cup mozzarella. halved ¼ cup black olives . drain and add to bowl. In saucepan of boiling salted water. Rinse chick-peas under cold water. mustard. Slice sweet pepper into thin strips and cut cucumber into chunks. about 1/4-inch wide. oregano. add to bowl along with tomatoes. parsley. onion. crumbled ***DRESSING*** 2 tablespoons red wine vinegar 1 green onion. minced 1 teaspoon Dijon mustard ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons olive oil Dressing: In bowl. place in large bowl. Toss gently.

add dressing. garlic.Chapter 1: A-M --dressing--½ cup olive or salad oil 1 teaspoon salt ⅛ teaspoon crushed red pepper 1 clove garlic ¼ cup lemon juice ¼ teaspoon freshly ground black pepper 1 tablespoon snipped fresh basil* --salad--1 tablespoon salt 8 ounces radiatori or other pasta ½ cup cubed red pepper ½ cup cubed green pepper ¼ lb. provolone cheese. olives. To pasta mixture. Add pasta. (slice into quarters) ¼ cup small pitted black olives 1 tablespoon salad oil 4 medium mushroom. garbanzo beans. and parsley. Refrigerate covered 1 hour. toss lightly to combine. Make dressing in a jar with a tight fitting lid. Turn into large bowl. Turn into serving bowl. just until tender. cook uncovered stirring occasionally with long fork to prevent sticking. cubed 1 20 oz ca garbanzo beans. red pepper. 17 . washed and sliced 2 tablespoons chopped parsley * OR 1 teaspoon dried basil leaves NOTE: Make Dressing First. shake until well combined. about 7 to 8 minutes. do not rinse. bring back to boiling. provolone cheese. drained ¼ lb. add green and red peppers. Do not over cook. combine oil. lemon juice. salami. salt and salad oil to a boil. toss to combine. Cook pasta: In a large kettle bring 3 quarts water. black pepper. Drain well. sliced mushrooms. and basil. Cool completely. salami. 1 teaspoon salt.

pieces. (best quality) olive oil. Makes 3 dozen skewers. ANTIPASTO SPREAD 7 servings Source: Antipasto Greats 1 cans mushroom stems and. for garnish Wrap each cube of melon in a piece of prosciutto. drained and 1 14 oz can artichoke hearts. sliced paper-thin 1 lb. for drizzling freshly ground pepper. Italian fontina cheese -cut into 36 cubes 36 black olives.Antipasto Greats ANTIPASTO SKEWERS 12 servings Source: Antipasto Greats 1 large seasonal melon. thread a cube of cheese. At serving time. drained and finely c 1 10 oz jar pimiento-stuffed. drained and finely c ¼ cup chopped green pepper ½ cup chopped celery ¾ cups vinegar ¾ cups olive oil ¼ cup instant minced onion 18 . olives. drizzle with olive oil and dust with pepper. peeled -cut into 36 cubes ½ lb. drained and 1 6 oz can ripe olives. and a prosciutto-melon cube. Place skewers in a tightly sealed container. On each of 36 skewers. prosciutto. an olive.

undiluted ¼ cup white wine vinegar 1 jar diced pimiento. cover tightly and shake vigorously to blend. (2-ounce) drained 1 tablespoon dried Italian seasoning 2 tablespoons lemon juice 2 teaspoons sugar 2 teaspoons Dijon mustard 2 teaspoons olive oil ½ teaspoon garlic powder ½ teaspoon salt Combine all ingredients in a jar. This tasted the best after it had marinated for about 2 days. You could use a light cheese tortellini or a different type of tortellini. set aside. or even bow-tie pasta or something. mixing well.Chapter 1: A-M 2 ½ teaspoons Italian seasoning 1 teaspoon onion salt 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon garlic salt 1 teaspoon sugar 1 teaspoon cracked black pepper Combine first 6 ingredients. Shake well before serving. ANTIPASTO VINAIGRETTE 1 servings Source: Antipasto Greats ⅔ cups canned low-sodium chicken broth. Combine remaining ingredients. 19 . to lessen the fat content.

smoked mozzarella. artichokes. sliced 2 large garlic cloves. Genoa salami) ½ lb. Pulse the processor and grind into a paste. Arrange tuna.(6 oz) Hot peppers. for drizzling 1 jar roasted red peppers . hot peppers.Antipasto Greats ANTIPASTO WITH RED PEPPER TAPENADE 4 servings Source: Antipasto Greats == RED PEPPER TAPENADE & CHARRED BREAD == ½ loaf day-old crusty bread.(16 to 18). drained ¼ cup parsley leaves ¼ cup black oil-cured olives (20 olives) 2 tablespoons capers. Rub with cracked garlic and drizzle bread with extra-virgin olive oil. red pepper flake sheep's milk cheese) If your slices are wider than a few inches. provolone. Drain a few spoonfuls of capers and add to processor. meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking. cherry peppers. 4 ounces 1 jar marinated artichokes . cracked Extra-virgin olive oil. drained === ANTIPASTO === Italian tuna in oil. Char pieces of bread under hot broiler to toast and crisp. 20 . Add olives to the food processor. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Transfer to a small dish. Place roasted red peppers in a food processor with parsley. assorted Italian cheeses. pepato black pepper cheese. sliced Italian deli meats = (such as hot or sweet sopressata. banana peppers or pepperoncini ½ lb. sliced or cubed = (such as asiago. Discard olive pits. cut each slice in 1/2.

cut in half 1 tablespoon Whole black peppercorns 1 tablespoon Salt ¼ cup Olive oil. olives. Pour remaining dressing over all. cheese. pour dressing over kabobs and refrigerate several hours or overnight. for garnish 1 Garlic head. arrange on top of lettuce. ANTIPASTO-ON-A-STICK 8 servings Source: Antipasto Greats 8 slices cooked beef. tomatoes. plus more 21 . cut in 1" strips 16 ripe olives. Place kabobs in shallow container. pitted 8 small cherry tomatoes 8 provolone cheese cubes 8 artichoke heart quarters drained ½ cup Italian salad dressing 2 cups bibb or romaine lettuce Roll up beef strips pinwheel fashion. To serve. artichoke hearts on eight 9-inch skewers. BABY MARINATED ARTICHOKES 24 servings Source: Antipasto Greats 3 Lemons 12 Baby artichokes 6 cups Chicken stock 1 bunch Fresh thyme Thyme sprigs. Alternately arrange beef pinwheels.Chapter 1: A-M This recipe yields 4 servings.

Be careful not to cut away hearts. completely submerging artichokes. garlic. salt. trim tough fibrous stems. leaving only tender parts. Squeeze the juice from the lemons into the bowl. Comments: These artichokes make a fantastic addition to an antipasto or a simple salad. peppercorns. and add to pot. BALSAMIC GLAZED SWEET AND SOUR ONIONS 4 servings Source: Antipasto Greats 2 lbs. 1 cup water 22 . Drain artichokes. 15 to 20 minutes.Antipasto Greats Fill a large bowl with cold water. then reduce to a simmer. drizzle with olive oil and top with thyme sprigs. transfer to an airtight container. Using a sharp paring knife. Add the thyme. let artichokes cool in liquid. Place the artichoke halves in the bowl of acidulated water. Set over high heat. up to 3 days. and bring to a boil. Pour the chicken stock into a large stockpot. and pull off tough outer leaves. Return stock to a boil. Store. Cut about 1/2 inch from tips of artichokes. Cover the surface of the stock with a double thickness of rinsed cheesecloth. When ready to serve. and cut away the purple chokes. Drain. Makes 24. Cook until artichokes are just tender when poked with a knife. and olive oil. and set acidulated water aside. Cut artichokes in half lengthwise. Remove pot from heat. cipolline (or small [1 1/2-inch] onions) 4 tablespoons virgin olive oil 3 tablespoons sweet butter 2 tablespoons sugar 1 cup balsamic vinegar ½ cup basic tomato sauce. refrigerated.

vinegar. boiled for 3/4 hour with a cork 1 ½ cups cooked giant lima beans 1 garlic clove. Add sugar.to 14-inch saute pan over a medium-high flame. thinly sliced 2 scallions. minced ¼ cup tapenade. about 8 to 10 minutes. heat virgin olive oil until just smoking. Cook onions uncovered. add more water. If liquid dissipates too quickly.Chapter 1: A-M 1 teaspoon chopped fresh rosemary leaves Peel the onions. realizing that it is essential not to overcook the onions. Remove from saute pan to an earthenware dish and hold in a warm place. In a 12. (16 to 24 size). plus ¼ cup extra-virgin olive oil 2 shallots. (black olive paste). BARBECUED BABY OCTOPUS WITH GIANT LIMA BEANS IN VINAIGRETTE 4 servings Source: Antipasto Greats 2 lbs. tomato sauce and water and bring to a boil. 23 . leaving and washing any root strand you may find. to taste freshly-ground black pepper. about 10 minutes. until just al dente. a 1/4 cup at a time. baby octopus -. The sauce should just adhere to the onions. Add butter and cook until foam subsides. see * note 4 tablespoons red wine vinegar ½ teaspoon crushed red pepper flakes salt. thinly sliced 1 teaspoon fresh thyme leaves 4 tablespoons extra-virgin olive oil. Add onions and saute until light golden-brown on all sides. or allow to cool if you are serving them later or as an antipasto. peeled.

scallions. In a blender. Remove octopus from grill and arrange on and around beans. Season with salt and pepper and set aside. scaled. Drizzle platter with black olive vinaigrette. (abt 1 lb). Drizzle in remaining 1/4 cup extravirgin olive oil until smooth and creamy. In a mixing bowl.Antipasto Greats to taste 1 bunch chives. Sprinkle with chives and serve. divided 1 fennel bulb 4 tangerines ⅓ cup extra-virgin olive oil ½ cup tiny green olives. snipped 3" long Preheat grill or barbecue. mix shallots. Lightly oil and season octopus and arrange on grill. red wine vinegar and crushed red pepper flakes until smooth. thyme 4 tablespoons extra-virgin olive oil. Tapenade. gutted (you can substitute smelts or large sardines) 4 tablespoons virgin olive oil. Arrange limas in center of large serving plate. stir together limas. garlic. This recipe yields 4 antipasto servings. Remove and set aside. Cook until crispy (about 4 minutes per side). BARBECUED RED MULLET WITH WARM FENNEL SALAD AND TANGERINES 4 servings Source: Antipasto Greats 4 red mullet -. 24 .

dill pickles 3 lbs. tins 2 lbs. Remove fennel fronds and set aside. 1/3 cup extra-virgin olive oil. BEST ANTIPASTO 1 servings Source: Antipasto Greats 2 lbs. Place one cooked fish on each plate and serve immediately. Remove zest from tangerines and then slice off peel. so you can do the following steps while they cook. olives and fennel fronds. Season with salt and pepper and divide among 4 plates. red peppers 5 8 oz tins tuna fish 5 16 oz jars stuffed olives ¾ cups olive oil 2 lbs. Cook fennel until lightly browned and wilted (about 4 minutes) and set aside. green beans or 4 15oz. Remove gills from fish and brush with oil. This recipe yields 4 antipasto servings. j 3 lbs. Place zest and segments into mixing bowl and toss in warm cooked fennel. cauliflower 2 lbs. Add 3 tablespoons oil to hot pan and toss in fennel. mushrooms 25 . Season with salt and pepper and place on grill. Fish should cook about 4 to 5 minutes per side. to taste Preheat grill or broiler. cucumbers or 2 24oz. pickling onions or 3 16oz. to taste freshly-ground black pepper. Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pieces.Chapter 1: A-M anbequinas or nyons salt. Place 12-inch skillet over medium-high heat.

shake well. The balance can be combined and marinated up to a couple of days ahead of serving in the 26 . Simmer 10-15 minutes.they will go limp instead of remaining crisp. simmer for another 12 minutes.Antipasto Greats 2 lbs. add ketchup. cut green beans and red peppers. olives and remaining ingredients (separate anchovies and break up tuna). Add all the vegetables. combine vegetables. In bowl. Pour marinade over all Marinate in refrigerator for at least 4 hours. combine V-8 juice. and salad dressing mix. salad oil. stirring occasionally. sliced 1 cup carrots. Peel pickling onions. sliced 1 cup cucumber. sliced 1 cup green pepper. Set all these vegetables aside. Drain and set aside. cut cucumbers in slices and boil green beans until tender. NOTE: If not going to be eaten the same day. In large canning kettle. perhaps wait to add mushrooms and cucumbers until a few hours before serving --. BLUSHING ANTIPASTO 4 servings Source: Antipasto Greats 1 6 oz can V-8 juice ¼ cup salad oil 2 tablespoons vinegar 1 6 oz pkg Italian dressing mix 2 cups cauliflowerets 2 cups fresh mushrooms. fry sliced mushrooms in the oil. sliced To make marinade: In jar. green peppers 5 16 oz tins ripe olives 5 11 oz bottle ketchup 2 13 oz large tins anchovies ¾ cups vinegar Boil cauliflower 3 minutes. vinegar.

Sprinkle with lemon zest and serve immediately. Meanwhile. you can just turn it upside down. until bright red. Add chives to pan and divide sauce over shrimp. I have found it works best if you marinate in a tightly covered bowl. Then when you are in the kitchen and think about it. Add shrimp and cook 2 to 3 minutes. juiced and zested 2 ounces limoncello liqueur 4 ounces dry white wine 1 bunch chives. Add garlic and toast light brown. Turn shrimp over and add lemon juice. limoncello and wine and cook 1 minute.3/4" thick In a 12-inch to 14-inch saute pan. sliced thin 12 large shrimp. and put it back in the frig instead of stirring it. heat oil over medium heat until just smoking. This recipe yields 4 servings as antipasto. grill or toast the bread and place 1 slice on each plate. BRUSCHETTA DI MAZZANCOLLE DA ZACCARIA 4 servings Source: Antipasto Greats 4 tablespoons virgin olive oil 2 garlic cloves. peeled. deveined 1 lemon. Divide the shrimp over the bread. 27 . peeled. snipped 1/4" lengths 4 slices country style bread . shake it a bit.Chapter 1: A-M refrigerator. (21 to 25 count).

Place pieces on a platter. about 3 minutes. Cover with cold water. to taste Water. Reserve until needed. Rinse under cold running water to remove excess salt. saute eggplant until cooked yet firm. about 10 minutes. Thoroughly clean skillet.(to 2). turning it with a spatula to prevent burning. 28 . add melon. Place pieces in bowl. 1 1/2 hours. liberally salting each layer. Slice it into 1-inch wedges. Mix together sugar and vinegar. uncovered.Antipasto Greats CANTALOUPE AND EGGPLANT CAPONATA 6 servings Source: Antipasto Greats 1 slightly unripe cantaloupe (2 1/2 lbs) 1 eggplant . 1 1/2 lbs total Coarse salt. Pour 3/4 cup oil into medium nonstick skillet over medium heat. until needed. to taste Halve cantaloupe and scoop out and discard seeds. Turn heat to high and when oil is nearly smoking. remove skin and cut flesh into pieces about 1 1/2 inches long. as needed ¾ cup extra-virgin olive oil. Let it soak. Return skillet to stove and add remaining 2 tablespoons oil. Peel eggplant and cut it into 1-inch square pieces. plus 2 tablespoons extra-virgin olive oil 2 teaspoons sugar ⅓ cup red wine vinegar Freshly ground black pepper. When eggplant has completed soaking. drain in colander. Place a plate over eggplant to hold it under water. to leach out any bitterness. Remove eggplant with slotted spoon and place it on paper towels to absorb grease. Pat pieces dry with paper towels. Saute until it gains a bit of color and begins to expel its orange liquid. When oil is hot.

when eggplant is hot. pour in vinegar in an even stream. Serve at room temperature. 1. A perfectly ripe melon will disintegrate when cooked. This recipe yields 6 servings. CAPPELLACI DI ZUCCA 4 servings Source: Antipasto Greats === filling === 3 lbs. the name means "singing wolf.67 grams fiber. divided ½ teaspoon nutmeg salt. about 1 minute. Gently turn melon and eggplant with spatula. Sprinkle with grindings of pepper." It is important that the melon be 3 days underripe. Transfer caponata to serving platter to cool. buttermilk squash 2 eggs 1 ¼ cups freshly-grated parmigiano-reggiano. The remarkably refreshing flavor of this caponata makes it a perfect summer's antipasto or an accompaniment to simply grilled meat or fish. Serve it with good crusty bread.Chapter 1: A-M Reduce heat to low and add eggplant. 67 mg sodium. Each serving: 169 calories. Turn again. Literally translated. After about a minute. 0 cholesterol. 3 grams protein. 10 grams fat. Comments: It is widely believed that cantaloupe melon originated in the Italian city for which it is named. 22 grams carbohydrates. to taste 29 . Let vinegar bubble until its aroma rises. and a too green one will have an unpleasant squash-like flavor.

Scoop out. Sprinkle with remaining 1/4 cup cheese. Cook until tender. Roll out Basic Fresh Egg Pasta to thinnest setting on pasta machine. In a large mixing bowl. mix squash. with seeds and skin removed. Warm gently 1 minute and serve. Season with salt and pepper and set aside. drained 30 .(1 lb ea). This recipe yields 4 antipasto servings. pressing firmly around all edges.to 14-inch saute pan and add sage. Place cappellacci in boiling water and lower heat to high simmer. CAPRESE ANTIPASTICKS 8 servings Source: Antipasto Greats 1 package eight-inch bamboo skewers 1 pint cherry or grape tomatoes 2 tubs bocconcini . Take two further corners and bring together and press firmly to attach and form little hats. Place 1 teaspoon squash filling in center of each. Melt butter in a 12. fold to form triangles. Cut pasta sheets into 3-inch squares. to taste === pasta === 1 recipe basic fresh egg pasta. Bring 6 quarts water to boil and add 2 tablespoons salt. 1 cup cheese and nutmeg together until smooth and homogenous.Antipasto Greats freshly-ground black pepper. eggs. about 2 to 3 minutes. Carefully drain pasta and place in pan with butter. see * note condiment 8 tablespoons unsalted butter 4 sage leaves Bake squash 1 hour at 350℉.

to taste 1 dash dried oregano === SALAD === ½ head romaine lettuce. to your taste. CHOPPED ANTIPASTO SALAD WITH ITALIAN DRESSING 6 servings Source: Antipasto Greats === DRESSING === ½ cup canola oil ½ cup extra-virgin olive oil ⅔ cup red wine vinegar 1 tablespoon lemon juice ½ small onion. placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper. chopped ½ head iceberg lettuce. for drizzling Coarse salt. to taste Freshly-ground black pepper. chopped ½ cup chopped salami ½ cup chopped mortadella ½ cup chopped ham ½ cup chopped Provolone ½ cup chopped pepperoncini ½ cup coarsely-chopped black olives ¾ cup garbanzo beans 31 . shredded 2 tablespoons grated Parmesan cheese 2 tablespoons chopped parsley ¼ teaspoon garlic powder ¼ teaspoon sugar ¼ teaspoon salt ⅛ teaspoon freshly-ground black pepper Dried basil. chopped ¼ head cabbage. to taste For caprese sticks. roughly chopped ½ carrot. skewer tomatoes and bocconcini bites. This recipe yields 8 servings.Chapter 1: A-M = (small balls of fresh mozzarella) 24 fresh basil leaves Extra-virgin olive oil.

garlic powder. salami. chilled. Mix well. ham.10 grams fiber. to taste 4 cups romaine leaves torn bite-size. Serve with remaining dressing on side. Parmesan cheese.(6 1/2 oz) 4 tablespoons olive oil 2 large celery stalks. cut 1/2" dice 1 large red bell pepper.Antipasto Greats For the Dressing: Combine canola and olive oils. 34 mg cholesterol.(15 oz) 1 jar marinated artichokes . sliced 3 tablespoons red wine vinegar 3 tablespoons balsamic vinegar 1 teaspoon dried oregano 1 teaspoon minced garlic ½ teaspoon salt Freshly-ground black pepper. dash basil and oregano in bowl. mortadella. pitted. vinegar. olives and garbanzo beans. Toss with half of dressing. crisped 2 tablespoons minced parsley. lemon juice. This recipe yields 6 servings. 17 grams carbohydrates. cabbage. salt. Provolone. combine lettuces. cut 1/2" dice 1 small red onion. 2. Store in refrigerator overnight for flavors to meld. (optional) 12 slices Genoa salami (paper-thin) 32 . 33 grams fat. sugar. 956 mg sodium. (Makes 2 cups) For the Salad: In large bowl. Each serving: 417 calories. pepperoncini. CHOPPED ANTIPASTO SALAD WITH TOASTED GARBANZO BEANS 4 servings Source: Antipasto Greats 1 can garbanzo beans . parsley. onion. 15 grams protein. pepper. cut 1/2" dice 8 Kalamata olives. carrot.

Heat 1 tablespoon oil in nonstick skillet over high heat. garlic. CONDIMENTO ALLE VERDURE (COOL SUMMER VEGETABLES) 6 servings Source: Antipasto Greats 1 small red onion. olives. 35 grams fat. Combine romaine and vegetables and toss. 10 grams protein. Comments: Toasting the garbanzo beans makes them crunchier and more flavorful. onion. diced ½ cucumber. remaining 1 tablespoon red wine vinegar and remaining 1 tablespoon balsamic vinegar and toss again until well mixed. Mound salad on platter. This recipe yields 4 servings. Add remaining 1 tablespoon olive oil. Taste and add more salt and pepper if needed. until browned. about 7 minutes. Add garbanzo beans and cook.48 grams fiber. if you wish. Cut artichokes into 1/4-inch-thick slices and reserve liquid. shaking pan often. celery. 2. Each serving: 466 calories. bell pepper. 980 mg sodium. 2 tablespoons olive oil. artichokes and their liquid. 2 tablespoons balsamic vinegar. Cheese can be added. Let rest at room temperature up to 4 hours. Be sure to dice all antipasto ingredients the same size. 35 grams carbohydrates.Chapter 1: A-M Rinse and drain garbanzo beans and blot dry with paper towels. oregano. peeled and diced 33 . Toss vegetables. Combine garbanzo beans. Sprinkle with parsley if desired and garnish with salami slices. 11 mg cholesterol. salt and pepper to taste in 2-quart bowl and toss until well mixed. 2 tablespoons red wine vinegar.

Chop roughly & dry. drop in the tomatoes for a minute. finely chopped ¼ cup basil. CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROO 8 servings Source: Antipasto Greats 1 ounce Dried porcini mushrooms 4 tablespoons Olive oil 1 lg Red onion. Bring water to a boil. Fresh brown mushrooms. finely ground Olive oil Soak the porcini mushrooms in warm water to cover for at least 45 minutes. Toss with olive oil and season. cleaned & sliced 3 sm Ripe plum tomatoes.Antipasto Greats 2 ripe tomatoes 1 ¼ teaspoons salt ⅛ teaspoon oregano ¼ cup parsley. remove and peel. Carefully remove from liquid & rinse well under cold water. Sprinkle with the salt and leave for 2 hours. Seed and dice the tomatoes and add to the bowl. 34 . finely shredded ⅛ teaspoon red pepper flakes 1 ½ tablespoons olive oil salt and pepper Set the diced onion and cucumber in a bowl. Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad. chopped 1 tablespoon Parsley Salt & pepper ---POLENTA--. Drain any liquid from the vegetables and stir in the herbs and pepper flakes.c Water 1/2 ts Salt c Cornmeal. finely minced 1 lb.

fresh brown mushrooms. Add the garlic & all the mushrooms. after 20 or minutes. stirring intermittently. finely minced 1 lb. Place a spoonful of the hot mushroom sauce on the top of each crostini & serve. chopped 1 tablespoon parsley salt and pepper 35 . Reduce heat to low & cook. Add the tomatoes. parsley. Keep the water at a steady simmer & stir frequently. Allow to cool by pouring onto a baking sheet & patting until it is as smooth as possible.Chapter 1: A-M Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft. CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI AND MUSHROOM) 8 servings Source: Antipasto Greats 1 ounce dried porcini mushrooms 4 tablespoons olive oil 1 large red onion. as an antipasto. then it is cooked. Cut the polnts into slices that are 2" wide & 3" to 4" long. as a side dish or as a main dish. salt & pepper & cook for another 5 minutes. Broil until they are firm & lightly crisp on both sides. first whisking it in & then stirring constantly being careful to eliminate any lumps. Reduce heat to low & slowly sprinkle in the cornmeal in a thin stream. Brush lightly with the olive oil. cleaned and sliced 3 small ripe plum tomatoes. until tender. Can be served as an appetizer. POLENTA: Bring the salted water to vigorous boil in a large pot. Check for salt. for 20 to 25 minutes. When it comes away from the side of the pot.

Heat olive oil in a heavy saute pot and saute onion until it is translucent and soft. Add the garlic and all the mushrooms. POLENTA: Bring the salted water to vigorous boil in a large pot. then it is cooked.Antipasto Greats ***polenta*** 6 cups water 2 ½ teaspoons salt 2 cups cornmeal. after 20 or 25 minutes. Chop roughly and pat dry. Add the tomatoes. When it comes away from the side of the pot. stirring intermittently. until tender. Reduce heat to low and slowly sprinkle in the cornmeal in a thin stream. as a side dish or as a main dish. Keep the water at a steady simmer and stir frequently. as an antipasto. Carefully remove from liquid and rinse well under cold water. Broil until they are firm and lightly crisp on both sides. for 20 to 25 minutes. Brush lightly with the olive oil. Allow to cool by pouring onto a baking sheet and patting until it is as smooth as possible. salt and pepper and cook for another 5 minutes. finely ground olive oil Soak the porcini mushrooms in warm water to cover for at least 45 minutes. 36 . Check for salt. Can be served as an appetizer. parsley. first whisking it in and then stirring constantly being careful to eliminate any lumps. Place a spoonful of the hot mushroom sauce on the top of each crostini and serve. Cut the polenta into slices that are 2" wide and 3" to 4" long. Reduce heat to low and cook.

divided 2 garlic cloves. sliced paper thin ¼ cup raw cauliflower in ¼" slices ¼ cup raw zucchini in 1/4" slices ¼ cup raw japanese eggplant 37 . peeled. OLIO NUOVO AND PECORINO FRESCO 4 servings Source: Antipasto Greats 10 tablespoons extra-virgin olive oil. heat 6 tablespoons oil and garlic together until garlic starts to lightly brown. pecorino toscano In a 12-inch to 14-inch saute pan. Add all the cavolo at once and stir to move garlic from the bottom. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage. chopped 1" ribbons 4 slices country bread. Cover and cook 8 to 10 minutes until cavolo is soft. FRITTO MISTO OF LIGURIAN VEGETABLES 6 servings Source: Antipasto Greats 2 qt extra-virgin olive oil 1 egg 1 cup flour 1 cup water 2 tablespoons extra-virgin olive oil 2 garlic cloves. grill the bread and then rub with raw garlic. thinly sliced. whole 2 bunches cavolo nero. 1-inch thick ½ lb. (or kale). plus 2 garlic cloves. Meanwhile. Drizzle with 1 tablespoon extra-virgin olive oil and shaved pecorino from a peeler.Chapter 1: A-M FETTA COL CAVOLO. This recipe yields 4 antipasto servings.

cut i 1 cup Mushrooms. cauliflower. cho ½ cup Artichoke hearts. In a mixing bowl. chopped 1 cup Cauliflower. 38 . bring carrots. artichoke hearts. mix together egg. in 1/4" slices 2 lemons. chopped 1 cup Green pepper. jar of ma 1 cup Tomato sauce. flour. onions. black olives. celery.Antipasto Greats in 1/4" slices ¼ cup raw fennel in 1/4" slices 6 zucchini flowers 1 portobello mushroom. florets. pickles. dip one piece of each vegetable into batter and drop into hot oil. Serve hot with lemon wedges and salt and pepper. This recipe yields 6 servings as antipasto. tomato sauce. sliced ½ cup Onions. pickled. Cook until dark golden-brown and remove with strainer to paper towels and drain. small. in wedges salt. to taste Heat oil to 375℉. oil and garlic and whisk until smooth. quartered ½ cup Celery. chopped 2 Tomatoes. to taste freshly-ground black pepper. olive In large saucepan. peppers. mushrooms. For one portion. chopped and seede 1 cup Black olives. or 8 oz can ¾ cups Ketchup 3 tablespoons Oil. water. GREAT ANTIPASTO 1 servings Source: Antipasto Greats 2 cups Carrots.

and cut into 1/8" julienne 4 cups wild greens like mizuna or field cress. ribbed. chanterelle mushrooms. GRILLED CHANTERELLES WITH LEMON. Reduce heat and simmer.Chapter 1: A-M ketchup and olive oil to a boil. turning often (every 39 . 3 tablespoons extra-virgin olive oil and black pepper to thoroughly coat mushrooms. In a large mixing bowl. washed. up to 3 months in freezer. Keeps 1 week in fridge. and spun dry (you can substitute young spinach) salt. Spread evenly over grill or under broiler and cook. letting tuna break up into smaller pieces. to taste Preheat grill or broiler. SWEET CHILES & WILD GREENS 4 servings Source: Antipasto Greats 7 tablespoons extra-virgin olive. Transfer to serving containers. and simmer for 5 minutes longer. Best made in late summer with locally grown vegetables. cleaned. add to vegetable mixture. toss chanterelles. seeded. brushed clean 1 tablespoon freshly-ground black pepper zest and juice of one lemon ½ medium red onion. Wonderful on toasted french bread or as a spread on crackers. divided 1 lb. stirring occasionally. Drain tuna. covered 20 to 30 minutes till carrots are tender crisp. thinly sliced 5 large yellow or green analian chiles.

Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately. Slice eggplants in half lengthwise and brush with olive oil. Add chiles and saute 1 more minute. Return to high heat and stir gently with tongs to wilt greens. stir together vinegar. garlic. Cook over medium heat until onion is soft and translucent. roughly chopped 1 teaspoon dried orange zest of 1 medium orange ½ cup extra-virgin olive oil 2 tablespoons freshly-ground black pepper Preheat broiler or light grill. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw). Remove hot chanterelles and place over greens in saute pan. This recipe yields 4 antipasto servings. (abt 2 lbs total) 2 ounces virgin olive oil ¼ cup red wine vinegar 3 garlic cloves. 40 . Heat remaining 4 tablespoons extra-virgin olive oil in a 12-inch to 14-inch saute pan and add lemon zest and red onion. GRILLED EGGPLANT "SCAPECE" 4 servings Source: Antipasto Greats 8 small perfect japanese eggplant 3" to 4" long.Antipasto Greats minute or so) until softened and lightly browned (about 8 to 10 minutes). finely minced 20 fresh mint leaves. mint. In separate bowl.

Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. ROSEMARY. to taste 4 tablespoons finely-chopped red onion 1 tablespoon chopped fresh marjoram leaves juice and zest of l lemon ½ cup fresh mint leaves -.Chapter 1: A-M dried orange zest and extra-virgin olive oil. Set aside. Pour liquid over eggplant and add fresh pepper. red onion. and partially peeled Preheat grill or broiler. 2 tablespoons of the virgin olive oil. spun dry 12 large prawns. stir together cooked beans. Bring 3 cups water to boil in a small saucepan. This recipe yields 4 antipasto or 8 side dish servings. such as chicory or radicchio. rosemary. Allow to sit if you can. plus 6 ounces virgin olive oil salt. Squeeze excess liquid from leaves and process in food processor 1 minute with remaining 6 ounces olive oil. and serve with a salad of bitter lettuce. MACHE & MINT OIL 4 servings Source: Antipasto Greats 1 ½ cups cooked great northern beans 1 tablespoon chopped fresh rosemary leaves 2 tablespoons virgin olive oil. Season with salt and pepper and set aside. washed. In a mixing bowl. GRILLED PRAWNS W WHITE BEANS. heads on. (packed) 2 cups fresh mache. 41 . to taste freshly-ground black pepper. marjoram and juice and zest of lemon.

sliced ham ¼ lb. brush with oil and grill until cooked through. Remove from grill and stack 3 on each plate against mache and beans in tepee fashion. sliced Swiss cheese 3 eggs ¼ cup grated parmesan cheese 1 small jar roasted red peppers. Beat eggs and water in small bowl -. Brush top layer with bit of egg mixture still remaining in bowl. Unroll second can of crescent rolls and lay over layers. sliced Genoa salami ¼ lb. Bake at 450F for 45 minutes or until top is golden brown. sliced provolone cheese ¼ lb. Drizzle with mint oil and serve. sliced pepperoni ¼ lb.Antipasto Greats Mix mache with beans and arrange in center in 4 plates. Season prawns with salt and pepper. Layer meat and cheeses ending with all of the roasted peppers on top. Cool and cut into small squares. HOT ANTIPASTO 1 servings Source: Antipasto Greats 2 cans refrigerated crescent rolls ¼ lb. Serve warm. This recipe yields 4 antipasto servings.then add Parmesan cheese and pour over layers. 42 . optional 2 tablespoons water Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on bottom of pan.

stirring often. Place 1 layer of pasta to cover the bottom. then another layer of pasta. grated celery and garlic.Top with mozzarella and plenty of tomato sauce.diced (optional) 1 lb tomatoes -. nutmeg 1 lb mozzarella cheese -. Assembling Drain pasta.minced 2 onions -.Chapter 1: A-M LASAGNA 8 servings Source: Antipasto Greats 1 package lasagna noodles fillings 3/4 lb ground beef 1/4 lb ground ham 1/2 celery ribs -grated 2 garlic cloves -.peeled and skinned or 1 can tomatoes 1 tablespoon flour 2 tablespoons olive oil salt. pepper and a pinch nutmeg. Add salt. Continue cooking for 5 minutes. Simmer half an hour. pepper and a pinch nutmeg. marjoram thyme and nutmeg bechamel 2 tablespoons flour 2 tablespoons butter 3/4 cup milk 1/4 cup heavy cream 1/2 cup parmesan cheese -. Serve very hot. Add onions. about 3 sheets at a time. another layer of pasta. Beef filling: Cook ham in olive oil for 2 minutes. Bechamel: Melt butter in a saucepan. Keep alternating in this manner. then 1 layer of cream. Last layer should be pasta.salt . pepper.sliced tomato sauce Cook pasta in plenty of salted boiling water. stirring. Butter a baking dish. Cook until onions begin to change color. pepper. Top with 1 layer of meat. 1 layer of mozzarella. stirring until all red from meat has disappeared. Transfer them to a bowl with water. 43 .chopped 1/4 lb mushrooms -.grated salt. Add beef. ice and a little oil as they cook. Stir in flour and then add chopped tomatoes herbs .Add cream and parmesan. Once it starts to foam add milk stirring constantly. Bake in 350 oven until bubbly.

Antipasto Greats Serving Ideas : You may serve an antipasto or just a salad before. about 1/8-inch thick. 44 . scatter surface of eggplant with very thin slices of pecorino. Cover with plastic wrap. Sprinkle with lemon juice and then olive oil. Use the long white eggplant. cut with a sharp knife or cheese slicer. and let pickle in cool place. not the round. sliced from a larger piece Peel eggplants and cut them from blossom to stem in thin slices. in this case you'll have to use more beef.(abt 1/4 lb ea) Coarse salt. this dish is served as a tangy component of a summer antipasto.{MULANCIANI SUTTU LIMUNI} 6 servings Source: Antipasto Greats 4 baby white eggplants . Just before serving. 6 grams carbohydrates. to taste Juice of 2 small lemons ¼ cup extra-virgin olive oil 2 ounces imported pecorino Romano cheese. NOTES : You may omit ham. Arrange slices on large platter in single. 12 grams fat. Lightly salt each slice on both sides.75 gram fiber. 228 mg sodium. Comments: In Polizzi. Serve this with good crusty bread. slightly overlapping layer. LEMON-PICKLED EGGPLANT . 0. Turn eggplant once during this time and slightly shake platter to ensure even distribution of dressing. This recipe yields 6 servings. 7 mg cholesterol. 2 hours. 5 grams protein. Each serving: 145 calories. not the refrigerator.

add to vegetable mixture and simmer for 5 minutes longer. or frozen for up to 3 months. cut in tiny pieces 1 cup quartered mushrooms 1 cup chopped sweet pickles ½ cup chopped celery ½ cup pitted black olives. Transfer to serving size containers. (7-1/2 oz) ¾ cups ketchip 3 tablespoons olive oil 1 can solid white tuna. Drain tuna. Makes about 7 cups. bring all the ingredients expect for the tuna. (2 x 1/4-inch) 2 ½ cups diced seeded tomato 2 tablespoons lemon juice 2 teaspoons olive oil ½ teaspoon salt 45 . Can be refrigerated for up to 2 days. to a boil. (6-½ oz) In large saucepan. sliced ½ cup small white pickled onions ½ cup chopped marinated artichoke hearts 1 can tomato sauce. stirring occasionally. for 20-30 minutes or until carrots are tender-crisp. letting tuna break up into small pieces.Chapter 1: A-M MAKE-AHEAD ANTIPASTO 7 servings Source: Antipasto Greats 2 cups chopped carrots 1 cup chopped sweet green peppers 1 cup cauliflower florets. covered. sliced ½ cup pimento stuffed green olives. MARINATED BROCCOLI MATCHSTICKS 6 servings Source: Antipasto Greats 5 ½ cups julienne-cut broccoli stalk. Reduce heat and simmer.

Sprinkle with cheese. (black olive paste). Cover and marinate in refrigerator for 1 hour. Pour over the broccoli mixture. see * note ½ cup extra-virgin olive oil ½ cup crushed red chilies 16 baby artichokes. and set aside. finely diced ¼ cup red wine vinegar ¼ cup tapenade. Prepare a large mixing bowl of ice water. with tentacles and tubes. (abt 2 cups) salt. and toss well. toss well. and process until smooth. crushed ¼ cup grated fresh Parmesan cheese Combine broccoli and tomato in a bowl. (abt 2 1/2 lbs raw) ½ medium red onion. washed. MARINATED CALAMARI AND ARTICHOKES IN A SPICY VINAGRETTE 4 servings Source: Antipasto Greats 2 cups cleaned and chopped calamari. and spun dry -. outer leaves removed and trimmed 2 frisee salad heads. Combine lemon juice and next 4 ingredients in a blender. 46 . to taste freshly-ground black pepper.Antipasto Greats ⅛ teaspoon pepper 2 cloves garlic. Yield: 3 cups (serving size: 1/2 cup). to taste Bring 6 quarts water to boil.

Chapter 1: A-M Plunge cleaned calamari into boiling water and cook until just opaque. bones removed. whisk red onion. (8 oz ea). 47 . skin intact Drain lentils and let stand at room temperature. MARINATED MACKEREL WITH RED LENTILS AND OREGANO AIOLI 4 servings Source: Antipasto Greats 6 ounces red lentils. to taste 1 red onion. about 1 1/2 to 2 minutes. soaked overnight in 4 cups cold water 4 chopped fresh oregano leaves 2 garlic cloves. This recipe yields 4 antipasto servings. To serve. olive oil and crushed chilies until well mixed. Divide among 4 plates and serve. juice of salt. divided 1 lemon. Tapenade. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator. toss calamari mixture with frisee. finely chopped 1 cup red wine vinegar 1 teaspoon dry oregano leaves 1 cup virgin olive oil 2 mackerel filets -. Drain and set aside in mixing bowl In a separate mixing bowl. to taste freshly-ground black pepper. Slice the artichokes paper thin and place into dressing bowl. season with salt and pepper and mix well. vinegar. finely minced 1 whole egg ½ cup extra virgin olive oil. Drain calamari and plunge into ice water to refresh.

Drizzle in 1/4 cup of the extra-virgin olive oil in a thin stream until a thick emulsion is formed. In a medium sauce pan. Cut each mackerel filet diagonally in half to form pointed wedge. dried oregano and the 1 cup virgin olive oil. oregano and garlic until smooth. MEAT AND CHEESE ANTIPASTICKS 8 servings Source: Antipasto Greats 2 lbs. red wine vinegar. Season flesh side. provolone. Remove from blender.Antipasto Greats In a blender. Saute lentils in 1/4 cup of remaining extra-virgin olive oil over medium heat until crispy (about 7 to 8 minutes). jarred or from bulk bin 1 package eight-inch bamboo skewers 48 . drain oil off and place in center of serving platter. Allow to stand until cool (10 to 15 minutes). Bring vinegar mixture to boil and pour over fish. see * Note = (or 1 lb chunk Genoa salami cubed into 16 pieces. This recipe yields 4 antipasto servings. whisk in lemon juice. and place in small casserole just large enough to hold fish and 2 cups liquid. Place mackerel pieces on top of lentils. cut into 16 chunks 16 pepperoncini. Italian "pick-up" sausages. mix egg. season with salt and pepper and set aside. and 1 lb slicing pepperoni cut into 16 pieces) 1 ½ lbs. moving around so fish is surrounded by liquid. heat onion. drizzle with oregano aioli and serve. Bring to a boil. Lower heat and simmer 10 minutes.

leaves removed 4 garlic cloves. Place in refrigerator. cube Italian sausages or salami and pepperoni into bite-size chunks. Cover with one layer of cheesecloth and place bricks over. Add mint. Place serranos intermittently between the layers. such as mini-sopressata. divided 4 serrano peppers extra-virgin olive oil 1 large lidded jar Remove stems and cut eggplants 1/2-inch thick lengthwise. Cut provolone into bite-size chunks. Remove eggplant from rack and place in large bowl. japanese eggplant 1 cup salt cheesecloth 4 bricks. 1 on top of other until nearly full. Fill jar with olive oil and cover. near deli with pepperoni sticks. acacia flowers. Lay eggplant slices in jar. This recipe yields 8 servings. Skewer meat and cheese and arrange on a platter. thinly sliced 1 tablespoon acacia flowers. dried 4 tablespoons red wine vinegar. Press eggplant down into jar with fingers and add remaining vinegar. Put in cool place for 12 hours. 2 tablespoons vinegar and toss to coat thoroughly.Chapter 1: A-M * Note: Look for these sausages. abruzzese. MELANZANE SOTT'OLIO 1 servings Source: Antipasto Greats 3 lbs. calabrese sticks. each are individually wrapped For meat and cheese antipasticks. Toss in bowl with salt to coat and place on a roasting rack over roasting pan. garlic. The eggplant are ready to eat but will 49 . covered in foil 1 bunch mint.

thinly sliced ½ teaspoon red pepper flakes 2 cups olive oil.Antipasto Greats improve after aging one week. Arrange a layer of eggplant slices in a glass bowl. 2 c water 50 . Cook for about 10 minutes. MELANZANE SOTT'OLIO (LIGHTLY PICKLED EGGPLANT) 1 servings Source: Antipasto Greats 2 lbs. Repeat until all the layers are used up and cover with olive oil. Cut the peeled eggplant into 1 1/2" thick slices. until it is soft and easily pierced. Cover and allow to marinate at room temperature for 2 days. garlic and red pepper flakes. add 1 c more of both water and vinegar. If the liquid becomes too concentrated. Bring 4 c red wine vinegar. Japanese eggplant 4 cups red wine vinegar 4 cups water 1 tablespoon coarse salt 30 fresh mint leaves 5 large garlic cloves. Top off with oil if the level goes below the top of the eggplant. Serve as part of an antipasto or with any salad. Sprinkle with some mint. Eat at room temperature as antipasto. Bring the vinegar. In the boiling liquid. immerse as many of the eggplant slices as possible in one layer. Remove with a slotted spoon. VARIATION: Melanzane Sott'Olio II: A stronger version. or as needed Peel the eggplants and cut them into 1/4" thick slices. Repeat with the remaining slices of eggplant. water and salt to a boil in a heavy saucepan. Lower the heat to a simmer and set a weighted plate on top of the eggplant to keep it submerged.

Drain well and proceed as above. (ea 1" thick) (may be substituted with cod) ½ cup dry white wine ½ cup finely-chopped Italian parsley Place olive oil in 12-inch cazuela and place over medium heat. it should be just pierceable by a knife but not soft. BASQUE STYLE 4 servings Source: Antipasto Greats 1 cup extra-virgin olive oil 8 garlic cloves. Comments: You will need a clay casserole for this recipe.HAKE. Season with salt and pepper and serve with cool hard cider or chacoli. Add clams. This recipe yields 4 servings as antipasto. Add parsley and continue shaking cazuela to emulsify sauce. MOZZARELLA IN CARROZZA Servings: -Source: Antipasto Greats 5 eggs 3 tablespoons milk 1 teaspoon salt ½ loaf coarse country 51 .Chapter 1: A-M and 1 tbs coarse sea salt to a boil. fish will exude a white and creamy substance. thinly sliced 24 clams 4 hake steaks -. shaking often. MERLUZA A LA VASCA . At 8 to 10 minutes. Cook submerged eggplant for 5 minutes. over medium heat. hake and white wine and continue cooking. Add garlic and cook until golden brown.

In Naples. 52 . Using tongs or a slotted spatula. until golden. about 1/2 lb. dip the sandwiches into the egg mixture. Serve with a glass of crisp and fruity Pinot Grigio. about 1 minute per side. a pinch of red pepper flakes or some sun-dried tomatoes between the bread slices along with the cheese. cut into slices 1/2 inch thick 1 lb. Serve immediately.. Comments: Cut into strips.Antipasto Greats bread. it is usually deep-fried. heavy fry pan over medium-high heat. transfer to paper towels to drain. Using 2 slices of bread and 1 slice of cheese for each. slip some chopped olives. Cut the sandwiches into strips 1 inch wide and arrange on a platter. Keep warm until all the sandwiches are cooked. this Italian cheese sandwich makes a terrific antipasto. One at a time. fresh mozzarella cheese. Serve as soon as possible after cooking to prevent the strips from becoming soggy. milk and salt until blended. pressing down on the tops with a spatula and turning once. but shallow frying is the preferred method because the sandwich absorbs less oil. beat together the eggs. Working in batches. place the sandwiches in the hot oil in a single layer and cook. If you like. cut into slices ¼ inch thick Olive oil for frying In a large. In a deep. pour in olive oil to a depth of 1/4 inch and warm just until it begins to ripple. coating evenly. make as many cheese sandwiches as you can. shallow bowl.

zest and fennel seeds with the olives. mix the garlic. chopped 2 teaspoons fresh basil. cut into .Chapter 2: N-Z Chapter 2 N-Z OLIVE PROFUMATE (FENNEL AND ORANGE-SCENTED OLIVES) 2 servings Source: Antipasto Greats 1 garlic clove. Serve at room temperature by themselves or as part of an antipasto. zest of ½ tablespoon fennel seeds 2 cups oil cured black olives At least several hours before planning to serve them. or cover and keep in the refrigerator for up to 2 weeks. fresh grate 2 tablespoons fresh parsley. low fat ¼ cup parmesan cheese. finely sliced 1 orange. Leave them at room temperature fro several hours. chopped 53 . PARTY NIBBLES: ANTIPASTO CROUSTADES 30 servings Source: Antipasto Greats 1 baguette loaf 1 tablespoon olive oil 1 egg 1 cup ricotta cheese.

bake in 350℉ 180℃ oven for about 10 minutes or until light golden. Using small bottle or container. They're one of the best tasting and most beautiful preserves on my pantry shelf. Meanwhile. creamy yellow leaves around the artichoke heart glisten in the oil-herb vinegar brine. trim crusts. halved 4 cups Distilled white vinegar ½ teaspoon Salt 2 Garlic cloves 4 Bay leaves ½ teaspoon Dried basil 1 teaspoon Dried oregano 2 To 4 small dried red chile peppers (optional) 2 cups Olive oil These pickles are worth every bit of the time it takes to prepare them. salt and pepper. Brush each slice lightly with olive oil. and sometimes a faint hint 54 . The pale. whisk egg into ricotta cheese. bake for 15 minutes or until filling if firm and bread is golden. Serve with a selection of toppings . sweet pepper rings.Antipasto Greats 1 pn salt 1 pn pepper Slice baguette loaf into 30 slices. PICKLED ARTICHOKES 2 servings Source: Antipasto Greats 2 cups Fresh lemon juice 4 cups Water 36 To 40 medium artichokes 3 Lemons.olives. oilpacked sun-dried tomatoes and capers. Divide filling among croustades. parsley. Place on lightly greased baking sheet. Return to oven. Let cool. press down on center of each slice to make indentation. basil. Stir in Parmesan.

Drain artichoke hearts and pack them tightly into 2 clean. Combine the lemon juice and water in a saucepan large enough to eventually hold all the trimmed artichokes. Cut off the outer layers of leaves. Add 1 garlic clove. 2 bay leaves. Prepare the artichokes. Add cup of vinegar and 1/4 teaspoon of salt to each jar. Fill to within 1/2 inch of the rims with olive oil. Drain off and discard vinegar. pale yellow ones. Cover with the lids and let stand overnight. Scoop out the furry choke. If mixed sizes are used. Cover with the lids. Let jars stand 4 to 6 hours. alternately. Immediately drop trimmed artichoke into the lemon water. drain off and discard the vinegar. At this point. Add 1 cup of vinegar to each jar. then gently rub the exposed surface with lemon. canned artichoke hearts keep up to 1 year. they be processed for 30 minutes in a canning kettle using the hot water process. then halve the artichoke from tip to stem end. 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to each jar. Repeat process until all artichokes have been trimmed. depending upon size of artichoke hearts. Their rustic taste recalls the simple antipasti of Italy's country trattorias. 1/4 teaspoon basil. remove the small ones after 3 minutes. the artichokes will keep up to 1 month stored in the refrigerator. Cook the artichokes in the lemon water for 3 to 5 minutes. one at a time. Older or larger artichokes will have more tough outer leaves so more will have be removed than on younger or smaller artichokes. too. dry. The sealed. so the only leaves remaining are the tender. Makes 2 pints. Cut off and discard card the stem.Chapter 2: N-Z of purple on the chokes is evident. Immediately rub the cut surface with a lemon half to prevent discoloring. The next day. 55 . pint canning jars with sealable lids.

1 g protein. Set aside to allow the flavour to improve.Antipasto Greats PER ARTICHOKE HALF: 35 calories. 47 mg sodium. Makes 4 servings. .lemon 10 grindings of black pepper 56 . Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge. 3 g fiber. 0 mg cholesterol. POMODORO ALLE ACCIUGHE (TOMATOES WITH ANCHOVIES) 4 servings Source: Antipasto Greats A good Italian antipasti spread always demonstrates the wisdom of simplicity and this tomato antipasto proves the point again. PUREE DI OLIVE NERE (BLACK OLIVE PASTE) 2 servings Source: Antipasto Greats 18 ounces black olives in brine ½ cup olive oil grated zest and juice of 1. 6 g carbohydrates. freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano. 1 g fat (0 g saturated). Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon. Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery.

Chapter 2: N-Z 1 tablespoon fresh breadcrumbs 1 pn salt Put all the ingredients in a blender or in a food processor and blend. quartered lengthwise 2 ounces virgin olive oil 8 sage leaves 8 ounces soft goat cheese. Leave to mellow for several hours before serving. The olive paste will keep for weeks under a 1/4" layer of olive oil in a tightly covered container kept in the refrigerator. (preferably coach farm) 1 tablespoon finely-chopped fresh rosemary leaves 1 large egg 4 tablespoons grated parmesan cheese 6 tablespoons balsamic vinegar. French Vall'Aurea or French Nicoise. to taste freshly-ground black pepper. In a large 12. all pitted. to taste Preheat oven to 450℉. **NOTE: Use black olives such as Italian Gaeta. You may leave the paste chunky or proceed to make a smooth paste. Use in other dishes or as part of an antipasto. RADICCHIO AND GOAT CHEESE GRATIN WITH BALSAMIC VINEGAR 4 servings Source: Antipasto Greats 2 large radicchio heads.to 14-inch saute pan heat the olive oil over medium 57 . divided salt.

peeled 2 red bell peppers. Season with salt and pepper. cut into 1/4-inch-thick slices ¼ cup plus 2 tsp. Remove from oven. While the pan is still hot. egg. Parmesan and 2 tablespoons of the balsamic vinegar until well blended. Place the radicchio quarters in the oil 4 at a time and saute cutside down until lightly brown on both cut sides. This recipe yields 4 servings as an antipasto. saute the 8 sage leaves until crisp and brown. smoothing over to form a slightly rounded top. In a mixing bowl stir together the goat cheese. Serve hot. set aside. seeded and coarsely chopped 2 tablespoons slivered almonds. ROASTED RED PEPPER PESTO CROSTINI Servings: -Source: Antipasto Greats 1 baguette. Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter. Let cool. Set aside and repeat with the remaining 4 quarters. Bake 10 to 12 minutes or until the goat cheese has started to brown slightly. peeled. extra-virgin olive oil 2 garlic cloves. rosemary. toasted 3 tablespoons grated Parmigiano-Reggiano cheese ¼ cup finely chopped fresh flat-leaf parsley 1 teaspoon fresh lemon juice pn of cayenne pepper 58 .Antipasto Greats heat. sprinkle with remaining balsamic vinegar and garnish with 2 sage leaves each. roasted.

to taste 4 ounces goat cheese Preheat an electric panini press according to the manufacturer's instructions. of the parsley. Sprinkle with the remaining 1 Tbs. Spread about 2 tsp. olive oil and the cayenne pepper. Season with salt and black pepper. Place the crostini in a single layer on a baking sheet. the almonds. of the red pepper pesto. Working in batches. parsley. rub the top of each one with 1 of the garlic cloves. we top the grilled bread slices with creamy goat cheese and roasted red pepper pesto. Pulse until a coarse puree forms. combine the red peppers.Chapter 2: N-Z Salt and freshly ground black pepper. of the goat cheese on each crostini. about 5 minutes. Bake until the cheese is slightly soft and the crostini are warm. the remaining garlic clove. While the crostini are still warm. cheese. Preheat an oven to 350℉. crostini lend themselves to endless variations. the 2 tsp. Set aside. ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI 4 servings Source: Antipasto Greats 59 . place the bread slices on the preheated panini press and cook until light golden brown. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. 2 to 3 minutes. 3 Tbs. Here. In the bowl of a food processor. the lemon juice. Transfer to a platter and top each with about 1 Tbs. Comments: A versatile Italian antipasti. Transfer to a baking sheet.

Add 2 tablespoons extra-virgin olive oil. Add garlic. Slice eggplant into strips and dice. chopped 1 small young firm eggplant 1 small zucchini 1 small yellow squash 2 tablespoons chopped fresh thyme leaves Salt. Dice the zucchini and squash while the onion begins to soften. Turn to combine all of the vegetables. Add thyme. to taste Freshly-ground black pepper. Drizzle fish with oil. Preheat a medium nonstick skillet over medium-high heat. 10 minutes. 2 turns of the pan in a slow stream. Grill tuna 2 to 3 minutes on each side for rare. coating lightly on both sides. (see recipe) Preheat grill pan to high or preheat grill or charcoal. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion. for drizzling === EGGPLANT AND ZUCCHINI TOPPING === 2 tablespoons extra-virgin olive oil 4 cloves garlic. up to 6 minutes on each side for well done. salt and pepper to season the mixture. seeded. stir chopped 60 . chopped 1 medium onion. about 2 tablespoons oil.Antipasto Greats 4 tuna steaks . salt and pepper. stirring frequently. total. to taste 2 small vine ripe tomatoes. Coat tuna in balsamic and season with rosemary. When tuna is done and vegetables are fork tender. Cook over medium-high heat. onion and saute 2 or 3 minutes. to taste = (or coarse salt and pepper) Extra-virgin olive oil. until vegetables are just fork tender. then add to the pan.(6 to 8 oz ea) 1 ½ tablespoons balsamic vinegar = (just enough to lightly coat the steaks) 3 tablespoons chopped fresh rosemary leaves Steaks seasoning blend. diced Vegetable Antipasto Sutffed Bread.

Parmigian-Reggiano) 1 jar roasted red peppers . chilled. sliced === ARTICHOKES AND MUSHROOMS === 1 can quartered artichoke hearts . drained.(15 oz). plus 1 tablespoon extra-virgin olive oil ½ teaspoon crushed red pepper flakes Coarse salt. total Italian table cheeses = (1/3 pound each of 2 varieties: sharp provolone. to taste 61 . Fontina. drained 1 clove garlic.(16 oz). along side tuna steaks topped with vegetable salsa. to garnish === TABLE CHEESES === ⅔ lbs.(14 oz). Pepato. makes a fine beverage companion.Chapter 2: N-Z tomatoes into eggplant and zucchini mixture and remove vegetables from heat. crushed ½ lemon. juiced Drizzle extra-virgin olive oil 1 tablespoon chopped flat-leaf parsley ½ tablespoon thyme Coarse salt. to taste Freshly-ground black pepper. A nice Sicilian rose. drained well 1 can button mushrooms . This recipe yields 4 servings. Extra antipasto slices and vegetables should be passed at the table. to baste. Serve wedges of vegetable antipasto. above recipe. to taste 1 tablespoon red wine vinegar 1 tablespoon chopped flat-leaf parsley. RUSTIC ANTIPASTO 6 servings Source: Antipasto Greats === GRILLED EGGPLANT === 1 small eggplant. to taste Freshly-ground black pepper. thinly sliced Extra-virgin olive oil.

This recipe yields 4 to 6 servings. Set aside.Antipasto Greats ¾ lbs. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extravirgin olive oil and chopped fresh parsley. and thinly sliced lengthwise 62 . and cut into 1/4" thick strips 3 jalapenos. total thinly-sliced Italian meats = (1/4 pound each of sliced sopressata. and thyme. Arrange sliced drained roasted red peppers next to your eggplant. Prepare the rest of your meal. divided 3 large bell peppers. any variety Preheat a grill pan to high. seeded. lemon. Grill eggplant 2 to 3 minutes on each side. Season with red pepper flakes. remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter. seeded. Brush eggplant slices with oil and place on grill. Wedge table cheeses and arrange them on your antipasto platter. parsley. capicola and Genoa salami) ½ lb. salt and pepper. cored. SAUTED LANGOSTINOS IN ALMOND FLOUR CRUST WITH CHILIES 4 servings Source: Antipasto Greats 8 tablespoons virgin olive oil. green and yellow). Season artichokes and mushrooms with salt and pepper. Just before serving. Combine artichokes and mushrooms in a bowl and toss with crushed garlic. (red. extra-virgin olive oil. black olives. Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter.

8 to 9 minutes. whole 2 sweet red bell peppers. seeded.Chapter 2: N-Z 1 tablespoon chopped fresh thyme leaves 20 fresh langostinos ½ cup almond flour 1 lemon. This recipe yields 4 antipasto servings. (loosely packed) salt. Divide pepper mixture among four plates. cored. until golden brown (about 1 minute) turn and cook another minute on the other side. Add fresh thyme and set aside to cool. cored. Cook langostinos flesh-side down. 63 . place warm langostinos in stacks over pepper mixture. Add lemon juice and remove from heat. to taste freshly-ground black pepper. SAUTED SPICY PEPPERS VINAIGRETTE 4 servings Source: Antipasto Greats 4 tablespoons virgin olive oil 1 medium red onion. to taste In a large saute pan over medium heat. Cut langostinos lengthwise in half and dredge flesh side in almond flour. whole 4 Italian frying peppers. and serve. (banana shaped). juice of 1 cup opal basil leaves -. and cut 1/2" strips 2 large jalapeno peppers. and cut 1/2" strips 2 sweet yellow peppers. thinly sliced 1 garlic clove. heat remaining virgin olive oil until smoking. seeded. Add basil leaves to pepper mixture and season with salt and pepper. In another saute pan. cored. saute bell peppers and jalapenos in 4 tablespoons of the olive oil until softened and starting to lightly brown.

Add all the peppers and. marjoram and extra-virgin olive oil and season with salt and pepper. Pour this blend over cooled pepper mixture and toss gently with hands. Add onion and garlic clove until softened (about 4 to 5 minutes). Set aside for later use or serve as antipasto.Antipasto Greats seeded. to taste In a 10-inch to 12-inch saute pan over a medium-high flame. shaking regularly. combine balsamic vinegar. In a small mixing bowl. This recipe yields 4 servings as antipasto. being careful not to break up the peppers. and julienned 3 tablespoons balsamic vinegar 2 tablespoons chopped fresh marjoram leaves 6 tablespoons extra-virgin olive oil salt. to taste freshly-ground black pepper. SCHIACCIATA CON NOCI (CORNMEAL FLATBREAD WITH WALNUTS) 1 servings Source: Antipasto Greats 2 ½ teaspoons Dried yeast 1 ⅓ cups Warm water 1 tablespoon Olive oil. optional ¾ cups Cornmeal 3 cups Unbleached all-purpose flour 1 ½ teaspoons Salt ¾ cups Walnuts Olive oil Salt 64 . cook until quite soft yet still retaining individual texture (about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool. heat virgin olive oil until smoking.

Just before baking. cover & let rise until doubled. This focaccia can be served either as a snack or as a part of an antipasto or as an hors d'oeuvre. scrubbed 6 large mussels. cleaned and gutted 1 small lobster -. Bake for 22 to 25 minutes.Chapter 2: N-Z Stir the yeast into the water & let proof for 10 minutes. Cook shrimp for 1 1/2 minutes and plunge into ice bath. scrubbed 6 small razor clams. Cook lobster for 8 minutes and 65 . Serve hot or at room temperature. Stir in the remainder & then knead for 10 minutes until smooth. cleaned and peeled 6 small mussels. bearded and scrubbed 6 small calamari. Knead in the walnuts. Stir in the olive oil. bearded and scrubbed 6 large clams. Whisk 2 c of this mixture into the yeast. Stretch or roll the dough to fit an 10 1/2" X 15 1/2" oiled baking sheet. Preheat the oven to 400℉. make dimples in the surface of the dough with your knuckles & drizzle with a wash of olive oil & sprinkle with salt. crab meat 1 cup extra-virgin olive oil juice and zest of 4 lemons 1 tablespoon hot chili flakes ½ cup finely-chopped Italian parsley Bring 6 quarts water to boil and set up ice bath. until golden. flour & salt. SEAFOOD ANTIPASTO ALLA VENEZIA 4 servings Source: Antipasto Greats 6 medium shrimp. (1 lb) 1 lb. Place in a lightly oiled bowl. Cover & let rise till doubled. Combine the cornmeal. Cook calamari 1 minute and do the same. Or simply serve it in place of bread.

place mussels and clams with 1 cup of water and bring to a boil. Cover and steam. Arrange all the seafood on a big platter. finely chopped 1 tablespoon freshly-chopped rosemary leaves 3 tablespoons all-purpose flour 1 cup whole milk 2 eggs. a pinch of chilies and 1 to 2 tablespoons parsley.Antipasto Greats then cool in ice bath. thinly sliced 1 medium red onion. SFORMATO OF BORLOTTI BEANS WITH GREEN SAUCE 4 servings Source: Antipasto Greats butter. In a large saute pan. to taste === green sauce === ¼ cup finely-chopped Italian parsley 2 tablespoons capers ½ cup fresh mint leaves -. Do the same with the crab meat. Garnish with lemon wedges and serve. dress each individually with 1 to 2 tablespoons extra-virgin olive oil. removing each shellfish as it opens until they are all done. separated ½ cup freshly-grated parmigiano-reggiano salt. lightly toasted 2 cups cooked pinto beans 3 tablespoons virgin olive oil 3 tablespoons unsalted butter 1 garlic clove. Discard those shellfish which do not open. for pan ¼ cup fresh bread crumbs. to taste freshly-ground black pepper. to taste 66 . Keeping each open shellfish separate. to taste freshly-ground black pepper. (packed) 2 tablespoons pine nuts ¼ cup extra-virgin olive oil salt. a touch of lemon juice.

Heat butter and oil in medium skillet until melted. Puree beans in food processor with 1/4 cup water until smooth. Beat egg whites to stiff peaks. add garlic. Add beans and mix thoroughly. sliced 1/8-inch thick ¾ cups Italian salad dressing 6 cups lettuce. torn 3 tomatoes. SMOKED SAUSAGE ANTIPASTO SALAD 4 servings Source: Antipasto Greats 1 lb. crumbled 67 . sprinkle with bread crumbs.Chapter 2: N-Z Preheat oven to 350℉ and butter an 8. cut into wedges 1 cucumber. Add egg yolks and parmigiano and season with salt and pepper. torn 8 leaves romaine lettuce. Set aside. turkey smoked sausage or. stirring constantly. and rosemary and saute until softened and translucent (6 to 8 minutes). Add milk and cook until thick as pudding (about 5 minutes) and remove from heat. red onion. sliced 4 ounces fetz cheese. turkey polska kielba 1 ½ lbs. fold in bean and cheese mixture. This recipe yields 4 antipasto servings. peeled and sliced 1 cup cauliflower pieces 3 ounces black olives 4 green onions.to 10-inch bundt pan. Sprinkle flour over. Whisk together all the green sauce ingredients and serve with the beans. sliced 1 carrot.

Stir in 1/4 cup olive oil and let stand 30 minutes. Total preparation and cooking time: 15-20 minutes. Smear a 14-inch cast iron skillet with 2 tablespoons oil and pour in batter. Whisking constantly. cut into wedges. peeled red sweet bell peppers 4 ounces fresh goat cheese. coach farm preferred Preheat oven to 425℉ and preheat broiler. plus 2 tablespoons extra-virgin olive oil freshly-ground black pepper 1 cup roasted. Place under broiler for 6 minutes. Add Feta cheese. add chick pea flour until all is well blended. This recipe yields 4 antipasto servings. Pour dressing over salad and serve. Arrange lettuce on a large serving dish and top with vegetables and sausage.Antipasto Greats Brown smoked sausage in a skillet and drain well on paper towels. dust with pepper and serve with roasted peppers and goat cheese. Remove. SOCCA WITH ROASTED PEPPERS AND GOAT CHEESE 4 servings Source: Antipasto Greats 2 cups lukewarm water 2 teaspoons salt 2 ¼ cups chick pea flour ¼ cup extra-virgin olive oil. Place water and salt in a large wooden bowl. until lightly blistering. 68 . Remove and place in oven and bake 15 minutes.

This recipe yields 4 servings as an antipasto 69 . thinly sliced freshly-ground black pepper. slide 3 cubes of bread and 2 cubes of mozzarella. On each skewer. butter and garlic over low heat until you have a smooth warm paste. extra-virgin olive oil. to taste 2 tablespoons virgin olive oil Preheat oven to 400℉. starting with the bread and alternating with the cheese. fresh mozzarella cheese.Chapter 2: N-Z SPEDINI ALLA ROMANA 4 servings Source: Antipasto Greats 4 wooden skewers at least 8" long 1 small Italian bread loaf. Place the skewers on an oiled cookie sheet in the center of your oven and bake for 10 to 12 minutes until the bread is toasted and the cheese is sagging but not melted. cut twelve 2" cubes 1 lb. Spoon 2 tablespoons of the paste mixture over each spiedino (skewer). Serve immediately. Set aside. Season with freshly-ground black pepper. In a small saucepan mash the anchovy paste. cut eight 2" cubes 4 tablespoons anchovy paste or chopped anchovy filets 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 garlic cloves.

chopped ½ cup mushrooms.Antipasto Greats SPEEDY ANTIPASTO 5 servings Source: Antipasto Greats 2 carrots. Serve with crackers or French bread. chop 7 ½ ounces tinned tomato sauce ⅔ cups ketchup 1 tablespoon olive oil 1 can solid water-pack tuna. cover and microwave on High for 5 minutes. chopped ½ cup stuffed green olives. chopped ½ cup celery. Microwave on Medium-low for 15 to 20 minutes. thin slice ½ cup green pepper. Stir once. or until carrots are crisp-tender. sliced ½ cup small white pickled onions 1 cup sweet pickles. peel. Refrigerate for up to 2 weeks. or freeze for up to 3 months. or until boiling. chopped ⅓ cup sweet red pepper. drain Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. trimmed 70 . Stir to mix. (abt 14 oz). chopped ½ cup tiny cauliflowerets ½ cup pitted black olives. SPINACH-STUFFED MUSHROOMS 6 servings Source: Antipasto Greats 8 ounces spinach. Stir every 5 minutes. washed and trimmed 12 large white mushrooms -. Flake and add tuna to vegetable mixture.

(abt 1 oz) ⅓ cup heavy cream ¼ cup freshly grated parmigiano-reggiano 1 pn nutmeg salt black pepper. In a medium skillet. (1 pound) 2 cups julienne-cut carrot. (2-inch) 71 . Butter a 13. Wrap the spinach in a cloth towel and squeeze to extract as much liquid as possible. Place the spinach in a medium sausepan and cook. Serve warm. Bake for 30 minutes or until tender. Finely chop the spinach. until tender. Remove from the heat and stir in the cheese. freshly ground Preheat the oven to 400℉. stirring frequently. Drain well and let cool. STEAMED ANTIPASTO 5 servings Source: Antipasto Greats 3 medium size fresh beets. nutmeg. over medium heat until wilted. and salt and pepper to taste. Melt the remaining 1 tablespoon butter and brush it over the mushrooms. Arrange the mushroom caps rounded sides down in the prepared dish. about 5 minutes.Chapter 2: N-Z 3 tablespoons unsalted butter 2 tablespoons finely chopped shallots or onion ¼ cup finely chopped prosciutto -. Spoon the spinach mixture into the mushroom caps.by 9. Add the shallots and mushroom stems and cook. Snap off the mushroom stems and finely chop. This recipe serves 6 to 8. about 5 minutes. Stir in the spinach and prosciutto. covered. Add the cream and bring to a boil.by 2-inch baking dish. heat 2 tablespoons of the butter over medium heat.

Cover and steam 30 minutes. rub off skins.) Trim off stems and roots. Cut beets into 1/2-inch cubes. Arrange carrot and cauliflower in steamer over boiling water. Arrange in a vegetable steamer over boiling water in a Dutch oven. NOTES : To serve. running water. and marinate in refrigerator 8 hours. Seal bag. Drain vegetable mixtures. Yield: 5 servings (serving size: 1 cup beet mixture. carrot. divided 2 ounces reduced-fat Monterey Jack cheese cut into 1/2-inch cubes 5 fresh spinach leaves 10 cherry tomatoes. (Add boiling water to pan if needed. halved 10 pickled banana peppers Leave root and 1 inch of stem on beets. Combine beets and carrot mixture. Set aside. Arrange tomato halves and banana peppers on each salad. 72 . marinate in refrigerator 8 hours. scrub with a brush. cauliflower. Combine remaining 1/2 cup dressing. Seal bag. discarding marinade. toss gently. set aside. and cheese in a large zip-top heavy-duty plastic bag. 4 tomato halves. divide evenly among 5 spinach-lined salad plates. Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic bag. and 2 banana peppers). Cover and steam 5 minutes. Rinse under cold.Antipasto Greats 2 cups cauliflower flowerets ¾ cup commercial oil-free Italian dressing.

SCALLIONS AND TOMATOES 4 servings Source: Antipasto Greats 4 tablespoons virgin olive oil 1 medium red onion. finely chopped 1 garlic clove. Cinzano. drained 1 teaspoon hot chilies 28 taylor bay scallops. Remove cover. to taste freshly-ground black pepper. Cover and steam until all the mussels are opened (about 1 1/2 to 2 minutes).to 14-inch saute pan. mussels. Add mussels. saute onion and garlic in olive oil until softened but not browned. water and tomatoes and bring to a boil. thinly sliced 2 lbs.Chapter 2: N-Z STEAMED MUSSELS WITH CINZANO. Season broth with salt and pepper and pour into warm serving bowl and serve. debearded 8 ounces cinzano rosso or other sweet red vermouth 6 ounces water 2 cups chopped fresh tomatoes 4 scallions. thinly sliced salt. thinly sliced 2 garlic cloves. to taste In a 12. This recipe yields 4 antipasto servings. in their shells 1 ½ cups white wine juice and zest of 2 lemons 4 tablespoons unsalted butter ¼ cup finely-chopped 73 . scrubbed. STEAMED TAYLOR BAY SCALLOPS IN A SPICY CAPER ZUPETTA 4 servings Source: Antipasto Greats 4 tablespoons virgin olive oil 1 medium red onion. add scallions and stir until well mixed. thinly sliced 2 tablespoons capers.

Antipasto Greats Italian parsley In a 12-inch to 14-inch saute pan. pour into warm serving bowl and serve. to taste Bring 6 quarts of water to a boil and add 1 tablespoon salt. lightly toasted salt. Cut off the green points to about 1-inch from top of pointy end. to taste freshly-ground black pepper. saute onion and garlic in virgin olive oil over moderate heat until softened but not brown (about 5 minutes). halved ½ medium red onion. thinly sliced ½ cup finely-chopped fresh parsley ¼ cup grated parmigianoreggiano ½ cup fresh bread crumbs. Each time you 74 . lemon zest and juice and butter and bring to boil. Pull off the outer dark green leaves of each artichoke until what remains is pale at the base and green at the ends of tips. This recipe yields 4 antipasto servings. finely chopped 3 ounces vegetable oil 2 garlic cloves. chilies. wine. Cover and steam until scallops are all open (about 3 minutes). Stir in parsley. Add capers. scallops. STUFFED BOILED JUMBO ARTICHOKES 4 servings Source: Antipasto Greats 4 jumbo artichokes 1 lemon.

TORTINO OF SUNDRIED TOMATOES 4 servings Source: Antipasto Greats 4 tablespoons virgin olive oil 4 garlic cloves. Season with salt and pepper. roughly chopped (or 1 cup sundried tomato julienne) 4 eggs. Rub all cut edges with lemon. Transfer all to a shallow casserole. trim away the choke from the inside. Drain and set aside. heat olive oil until smoking. Add tomatoes and cook until very soft. beaten 4 tablespoons parmigianoreggiano 1 tablespoon chopped fresh thyme leaves In a nonstick pan. Add garlic and cook until light golden-brown. This will retain its light color. Using a small sharp knife. grated cheese and fresh toasted breadcrumbs. This recipe yields 4 antipasto servings. 75 . just large enough to hold artichokes in one layer. thinly sliced 4 large ripe tomatoes. Cut the artichokes into quarters. Bake uncovered about 20 minutes or until breadcrumbs are golden brown.Chapter 2: N-Z cut the artichoke rub the freshly cut sides with half a lemon. Preheat oven to 400℉. Boil 5 minutes and refresh in cold water. In a medium saute pan saute onion and garlic over medium heat in 3 ounces of olive oil until softened. 8 to 10 minutes. Allow to cool and stir in parsley. about 4 to 6 minutes.

Serve warm as antipasto with fettunta. Immediately cool the eggs under cold running water. cheese. Spoon the mixture into the egg whites. 76 . Beat in the butter. Bring to simmer over medium-low heat.Antipasto Greats Remove from heat. Add the tuna to the egg yolks and mash with a wooden spoon. Stir in the parsley. Cook for 12 minutes. add eggs. This recipe serves 4. Parmigiano and thyme and return to heat and allow to set without stirring over medium heat. TUNA-STUFFED EGGS 4 servings Source: Antipasto Greats 4 large eggs radicchio or red-leaf lettuce leaves ¼ cup drained canned oilpacked tuna 3 tablespoons softened butter 1 tablespoon freshly grated parmigiano-reggiano 1 pn grated nutmeg. Place the yolk in a medium bowl. Cover and chill for 1 hour before serving. Arrange the whites on a plate lined with the lettuce leaves. and nutmeg. Peel the eggs and cut them in half lengthwise. (small pinch) 1 tablespoon finely chopped Italian flat-leaf parsley Place the eggs in a small saucepan with warm water to cover.

Transfer to plate. about 40 seconds.) Heat 1/2 teaspoon oil in 8-inch heavy skillet over medium-high heat. 477 mg sodium. Cut dough into 10 equal pieces. Repeat with remaining flat breads until all are cooked. 37 grams carbohydrates. place between sheets of parchment paper. 8 mg cholesterol. Place on cutting board and cut each round into 3 equal wedges. Place stack in sealed plastic food bag. about the size of small golf balls. This recipe yields 6 servings. (Keep them warm in a 200-degree oven. roll out each ball into thin 6-inch circle. Cover balls with damp towel. releases itself from sides of bowl and is smooth and elastic. Each serving: 217 calories. plus more ¾ teaspoon salt 1 cup boiling water 2 teaspoons olive oil.Chapter 2: N-Z UMBRIAN FRIED FLAT BREAD WITH PROSCIUTTO 6 servings Source: Antipasto Greats 2 ½ cups flour. As each piece is done. 0. 77 . (Can be made day ahead and refrigerated. cook 1 flat bread until lightly browned. Drape 1/2 slice of prosciutto on each. plus more 9 slices prosciutto. pour water and oil slowly though feed tube. you will need 6 flat breads. and cut crosswise in half Place flour and salt in food processor fitted with metal blade. paper-thin. trimmed.14 gram fiber. 4 grams fat. 8 grams protein.) For antipasti. about 1 1/2 minutes. On floured surface. When hot. Process until dough balls up. With processor turned on. Add another 1/2 teaspoon oil to skillet and fry other side of bread until lightly browned.

to taste Extra-virgin olive oil. drained 1 can quartered artichoke hearts in water -.(16 to 18 oz). chopped olives and store bought or homemade pesto sauce. deli sliced provolone 1 jar roasted red peppers . to taste Freshly-ground black pepper. pickled vegetables = (hot pickled peppers. chopped = (half of a small jar) ¼ cup black pitted calamata or oil cured olives. cauliflower. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Mix chopped sun-dried tomatoes. Replace the top. drained. Layer the cheese into the loaf. 78 .(9" to 12" long) ¼ cup sun-dried tomatoes in olive oil. drained 1 cup giardiniera. cut the stuffed loaf into pieces and serve. Spread the mixture evenly across the bottom of the hollowed out bread. Hollow out the inside of the bread. Layer the roasted red peppers on top of the cheese.Antipasto Greats Comments: This is best made just before serving. (15 oz). chopped ½ cup prepared pesto sauce ¼ lb. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. VEGETABLE ANTIPASTO STUFFED BREAD 4 servings Source: Antipasto Greats 1 loaf crusty bread . for drizzling Cut the top off a loaf of crusty bread. carrots) Coarse salt.

Chapter 2: N-Z This recipe yields 4 servings. 79 .

60 = (small balls of fresh mozzarella). 18 16 oz jars stuffed olives.. 24. 48 = (or 2 fresh roasted red bell peppers). 67 (abt 2 lbs total). 13 = (available in bulk bins near deli). 7. 25 16 oz tins ripe olives. 78 = (hot cured pork shoulder). 22 (red. 17 --salad---. 8 = (this item is found on the italian. 60 = (or 1 lb chunk genoa salami cubed. 26 13 oz large tins anchovies. 71 --dressing---. 25 = (1/3 pound each of 2 varieties: sharp. 61 = (1/4 pound each of sliced sopressata. 1 (or small [1 1/2-inch]. 17 10 oz jar pimiento-stuffed. 62 = (ask for it in 1 chunk at deli counter). 60 === filling ===.. 63 (black olive paste).. 12 === dressing ===. 9 = (hot pickled peppers. 20 = (such as tuscan-style or. 45. 75 (or sardines or mackerel). 17 6 oz can ripe olives. 31 === eggplant and zucchini topping ===. 26 6 oz jar marinated artichokes. 61 80 . 26 14 oz can artichoke hearts.. 78 = (just enough to lightly coat the steaks). 36 -. 16 ***polenta***.Antipasto Greats °°°°° Index . 8 6 oz pkg italian dressing mix. 31 = (such as asiago. 70. 18 6 oz can v-8 juice. 10 = (half of a small jar). 61 === balsamic vinaigrette ===. 66 === grilled eggplant ===. 13 == red pepper tapenade & charred bread ==. 37. 7. 8 = (or coarse salt and pepper). 20 === antipasto ===. 23. 26 2 oz can fillets of. 62 (you can substitute. 5 20 oz ca garbanzo beans. 26 7 oz jar whole roasted red peppers. 20 === artichokes and mushrooms ===. 46 (loosely packed). 20 = (such as calamata). 18 11 oz bottle ketchup. 40 (banana shaped). 8 8 oz tins tuna fish. 11.. 29 === green sauce ===. 63 (may be substituted with cod). 39 ***dressing***. 13 = (such as hot or sweet sopressata. 51 (or 1 cup sundried.

70 can solid white tuna. 13 black oil-cured olives . 16 black olives in brine. 18.(12 oz). 21 bins near olive section). 37 butter. 67 black olives . 18 cans refrigerated crescent. 66 butter melted. 38 artichokes. 22.(abt 1/4 lb ea). 56 black pepper. 3 boiling water. 67 carrots. 21. 24. 20 black olives. 5 canned artichoke hearts. 45 can tomato sauce. 2.(8" to 12" long). 26. 62 and cut into 1/8" julienne. 16 canned low-sodium chicken. 61 a larger piece. 14. 69 anchovy paste or chopped. 34 basil chiffonade. 45 can tuna fish drained. 14 carrots. 78 boccocini. 53 baguette. 19 bunch chives. 9 === table cheeses ===. peel. 4 can solid water-pack. 44 bag mixed salad greens . large. 64 bamboo party skewers . 21 artichoke hearts. 49 bunches cavolo nero. 15. 57. 58 balsamic vinegar. 15 canned chick-peas.(20 olives). 66 almond flour. 2 assorted italian cheeses. 54 bibb or romaine lettuce. 78 carrots.. 20. 5 anchovy filets. 52 bread . 44 a sesame semolina). 3. 42 capers.(14 oz). 25 anchovies. 72 cauliflower pieces. 62. 39 and spun dry. 3 bay leaves. 45 cauliflower flowerets. 63 analian chiles. 12. 29 button mushrooms . 38 carrots). 73 capicola and genoa salami). 49 broccoli florets. 20 baby artichokes. 27 bricks. 23 baby white eggplants . 27 bunch fresh thyme. 59. 15. 25 cauliflower florets. 5. 67 81 .Index === pasta ===. 39 and trimmed. 18 and cut into 1/4". 31 === serving suggestions ===. 2. 22 basil. 70 cauliflower. 62 carrot. 46 baby octopus -. 38. 61 can italian tuna. 4 bread. 9 baguette loaf. 31 cans mushroom stems. 14. 31. 32. 5 buttermilk squash. 15.3/4" thick. 60. 8 acacia flowers. 71 black pepper cheese.. 15 broth. 19 canola oil. 39 anbequinas or nyons. 46 artichoke heart quarters. 69 and.. 30 === salad ===. 77 bottle of ketchup. 49 all-purpose flour. 66. 21 bunch mint.kalamata. 20 black pitted calamata or oil cured olives. 9 basic tomato sauce.

54 divided. 61. 49 cherry or grape tomatoes. 29. 16. 45 cinzano rosso or other. 8 diced seeded tomato. 72 chick pea flour. 66 cored. 58 cheesecloth. 38 cauliflowerets. 3. 8 cut into 36 cubes. 61. 35 chopped carrots.. 61 chopped fresh marjoram leaves. 10 deli-sliced sweet sopressata. 31 chopped salami. 41. 14. 19 distilled white vinegar. 45 chopped celery. 44.. 45 chopped mortadella. 31 cold water. 23. 60. 17.small. 11 cn sliced ripe olives. florets. 34. 19 crosswise. 17 cloves fresh garlic. 10 diagonally and toasted. 45 dijon mustard. 5 cn artichoke hearts. 61 cubed green pepper. 65 cracked black pepper. 30 cherry tomatoes. 58 coarsely-chopped black olives. 31 chopped sweet green peppers. 45 chopped sweet pickles. 17 crushed red pepper flakes. 61. 47 commercial oil-free italian dressing. 77 cut eight 2" cubes. 25 cut crosswise in half. 41. 10 deli-sliced hot sopressata. 50. 69 cut into 1/2-inch cubes. 52 deli sliced provolone. 73 chopped green pepper. 67 cucumbers or 2 24oz. 34 cleaned and chopped calamari. 47 chopped fresh rosemary leaves. 18 cut into pieces. 11 coarse salt. 18. 78 deli-sliced genoa salami. 72 condiment. 64 crab meat. 41 cooked pinto beans. 21 chopped. 39 cheese. 35 clove garlic. 16. 14. 46 cleaned and sliced.Antipasto Greats cauliflower. 78 coarsely chopped. 18 chopped ham. 23. 73 cipolline. 31 chopped pepperoncini. 7. 52 cut into slices 1/2. 51 cleaned & sliced... 63. 63 cored. 7. 58 cut into 10" slices. 60 chopped fresh thyme leaves. 31 chopped marinated artichoke. 12. 31. 17 cubed red pepper. 31 chopped onions. 33. 18. 63 cornmeal. 70 chanterelle. 45 chopped flat-leaf parsley. 28. 26. 63. 23 cooked great northern beans.dill. 36. 10 cut into slices. 30 cooked giant lima beans. 14 cauliflower. 22 clams. 9. 38. 6 crushed red chilies. 64 chopped fresh oregano leaves. 26 celery. 46 crushed red pepper. 68 chicken stock. 17 cucumber. 47 82 . 2 chopped parsley. 72 cut into 1/4-inch-thick. 31 chopped provolone. 75 chopped fresh tomatoes.

66. 72 fresh thyme leaves. 32.. 49. 30. 40. 66 freshly-grated. 31. 16. 40 eggs. 65. 65. 12. 64 drizzle extra-virgin olive oil. 76 flour. 20. 38. 9 fresh bread crumbs. 31. 25. 41. 37 extra-virgin olive. 64. 50 fresh mint leaves -. 17.. 76 dried basil.. 67 finely chopped fresh. 31. 9. 31 garbanzo beans . 19. 14. 48 garbanzo beans. 57 fresh brown mushrooms. 58 fresh mache. 31.(15 oz). 51 ds tabasco. 41. 68. 41 fresh mint leaves. 5 dr d and chopped (7 oz. 31 fresh basil leaves . 11 drained. 54 dried basil leaves. 28 eggplant 3" to 4" long. 57 finely-chopped red onion. 5 foods aisle in jars or. 16. 18 drained canned oil-packed. 23 freshly. 74 finely-chopped fresh rosemary. 61. 1. 73. 47. 32 83 . 69 fresh mushrooms. 30. 3 dry oregano leaves.. 11 dried porcini mushrooms. 66. 71. 60. 13 fresh anchovies. 1. 73 finely-chopped fresh parsley. 61 drizzle of olive oil. 32. 34. 5 finely chopped prosciutto. 29. 61.(to 2). 66 fresh mozzarella cheese.). 23. 16 fetz cheese. 47 dry white wine. 3.(to 20). 11 dried italian seasoning. 23. 6. 31. 11 drained and finely c. 68 fresh italian bread..Index dozen thinly sliced and. 71 finely-chopped. 76 freshly ground black pepper. 61. 35 dried yeast. 52. 1. 46. 9. 16. 3. 23. 39 extra-virgin olive oil. 14. 19 dried orange zest of. 15 extra virgin olive oil. 34. 21 drained & quartered (14. 66 freshly-ground black pepper. 46 from bulk bin. 39. 76 finely chopped parsley. 78 fennel bulb. 54. 74 fresh breadcrumbs. 64. 44. 46. 61. 77 flowerets of med cauliflower. 37. 28. 71 finely chopped shallots. 58. 66. 28. 29. 66. 3 fresh italian flat-leaf parsley leaves. 1. 40 dried oregano. 51. 27. 53 fresh smoked or plain mozzarella. 42. 37. 54 dried oregano leaves. 69. 37. 60. 24 fennel seeds. 78 freshly-ground black pepper. 26 fresh parsley. 68. 10 fresh spinach leaves. 51. 28 freshly ground pepper. 5 egg. 53 feta cheese. 24. 69. 74 frisee salad heads. 48 english cucumber. 15 extra-virgin. 40. 53 eggplant . 58 finely chopped italian. 11.. 51. 66. 31. 47 extra-firm tofu. 63. 41 flat-leaf parsley. 68. 18 freshly-chopped. 60. 1 fresh basil. 40. 37. 63 fresh lemon juice. 9 fresh langostinos. 75 eight-inch bamboo skewers. 53 fresh basil leaves. 66. 57. 35 fresh goat cheese.

65 large egg. 66. 62 large celery stalks. 18 into 16 pieces. 9 green beans or 4 15oz. 49. 37. 51. 16 green onions. 20 large garlic cloves. 25 green olives w/pimento. 16.. 32 large clams. 78 giardiniera . 71 herb flavored potato chips. 65 hot chilies. 48 italian "pick-up" sausages. 52 instant minced onion. 63 italian parsley. 19 jars roasted red peppers. 52. 38. 42. 37. 26 grindings of black pepper. 4 giardiniera. 15. 74. 10 goat cheese. 18 genoa salami. 6.. 40. 32 ketchip. 3. 74 jumbo green olives. 45 ketchup. 61 garlic clove. 19. 58. 21 garlic powder. 9 hot chili flakes. 65 juice and zest of l lemon. 56 green and black olives. 11 juice and zest of 2 lemons. 10 granulated sugar. 73 garlic cloves. 38 in small flowerettes. 5. 31 garlic salt. 5. 73 inch thick. 21. 4 green onion. 31. 19 garlic toast or. 67 italian seasoning. 27. 53. 57 large eggs. 73 juice and zest of 4 lemons. 46. 1. 4 imported pecorino romano cheese. 45 heavy cream.. 46 grated parmesan cheese. 62 japanese eggplant. 20 iceberg lettuce. 37. 63 large lidded jar. 45 julienne-cut carrot. 48 italian fontina cheese --.(14 to 16 oz). 41 juice of 2 small lemons. 2. 50 jar diced pimiento. 67 green pepper. 9 hot peppers. 44 juice of one lemon. 20 jalapenos. 49 large mussels. 4. 49. 76 large garlic cloves. 14. 4 imported ham****. 66. 2 garnish. 14 in their shells. 73. 50 large jalapeno peppers. 51 head cabbage. 18 italian frying peppers. 5. 65 large prawns. 31 head iceberg lettuce. 5 julienne-cut broccoli stalk. 75 garlic head. 5 grated fresh parmesan cheese. 23.. 74 italian salad dressing. 14 kalamata olives. 12. tins. 73 hot or sweet pickled cherry peppers. 56 ground black pepper. 47. 11 hake steaks -. 60. 57 grated parmigiano-reggiano. 41 84 . 31 head romaine lettuce. 31 hearts. 44 in 1/4" slices. 71. 8 giardiniera hot pickled vegetable salad. 63. 19 italian tuna in oil. 3. 1. 3. 65. 71 jumbo artichokes. 38. 74. 76 grated zest and juice. 13 genoa salami****. 26. 58.Antipasto Greats garlic. 54. 51. 70 green peppers.. 59 good-quality large olives. 70 large bell peppers. 69.

(9" to 12" long). 25.(to 2 oz).Index large radicchio heads. small. 8. 1. 53 oregano. 35. 39 leaves. 8 long. 38. 76 leaves romaine lettuce. 2 nutmeg. 17 medium onion. 53 olive oil. 31. 64. 58. 4 mozzarella. 77 olive oil for frying. 29 parsley. 69 lukewarm water. 15 large white mushrooms. 64. 6. 18. 12 mortadella****. 51 minced basil.(6 oz). 17 olives. 16 mozzarella cheese. 20 loaf italian bread. 61 parmigiano-reggiano. 74 medium shrimp. 41 pasta. 73 mustard powder. 7. 47. 78 loaf day-old crusty bread. 30 85 . 16.. 17. 7. 11 package lasagna noodles. 11. 7. 34. 18 large shrimp.(6 to 8 oz). 75 parmigiano-reggiano. 25. 32 mixed olives. 15. 6. 71 milk. 54. 45. 74 limoncello liqueur.. 73. 39. 47 marinated artichoke hearts. 3. 32 minced parsley.). 67 or field cress. 34. 3. 20 marinated bell peppers. 18 parmesan. 70. 6. 20 partially peeled. 50. 37. 35 large ripe tomatoes. 35 parsley leaves. 70 mussels. 12 mixed salad greens . 12. 53. 32 marinated artichokes . 39 or onion. 34 lightly toasted.(6 1/2 oz). 32. 27 large tomatoes. 46.(to 3/4 lb). 68 mackerel filets -. 52 olive or salad oil. 5. 12 marinated artichokes . 40 medium red onion. 5. 2. 56. 34 oz. 2. 21. 19. 5. 71 orange. 8 marinated mushrooms .. 15 lettuce. 66. 75 large seasonal melon. 14. 39. 45 lemons. 57 large red bell pepper. 74 lemon juice. 19 onions). 19. 57. 45 onion salt. 8 mozzarella cheese sticks . 27 loaf. 53 parmigian-reggiano). 51 loaf crusty bread . 56 oil. 18. 7. 66. 65 medium size fresh beets. 18. 67 lg red onion. 29 of 1. 66. 11 parmesan cheese. 69 loaf coarse country. 12 medium mushroom. 2. 32 large red onion. 43 paper-thin. 10. 38. 12 mushrooms. 63 or. 34. 6. 73. 22 onions. 70 large yellow or green. 15. 67 lemon. 2. 8 minced garlic. 63. 36. 38 oil cured black olives. 3. 21.. 2. 60 medium orange. 27. 38 opal basil leaves -. 12 marinated mushrooms.. 34. 2. 61. 63. 45. 54 lengthwise. 5. 7.

15. 21 ripe tomatoes. 32. 23.(16 to 18 oz). 47 red pepper flake sheep's milk cheese). 61 quartered artichoke hearts in water -. 28. 31. 66 pitted black olives. 26 salami. 48 pepperoni.Antipasto Greats pecorino toscano. 38 prepared pesto sauce. 9. 12. 37 raw zucchini in 1/4" slices. 21. 4. 17. 19.(16 oz). giardiniera. 58 pn pepper. 30. 16.(14 oz). 37 peeled --. 20 salt. 54 pn salt. 4 pepperoni cut into 16 pieces). 70 plus 2 tsp. 32. 15 red wine vinegar. 77 86 . 48. 20 pickled banana peppers. 72 ricotta cheese. 58 red lentils. 6. 16. 12 rolls. 39. 23. 45. 46. 47. 4. 66 roughly chopped. 16. 25 pickling onions or 3 16oz. 48 pepperoni sausage. 57 portobello mushroom. 34. 42 romaine leaves torn bite-size. 12 pickles. 8 peppers. 45 pine nuts. 37 raw fennel in 1/4" slices. 61 reduced-fat monterey jack cheese. 32 romaine lettuce. 17. 18 pepper. 16. 46 pepperoncini. 45. 47. 6. 68 roasted red peppers . 51. 24 red onion. j. 38. 68. 4. 17. 38 raw japanese eggplant. 13 rosemary leaves. 54 peppers or pepperoncini. 40. 25 red wine. 25. 6. 17 salami). 41. 57. 61 provolone cheese. 58 pn grated nutmeg. 49. 25 pimento stuffed green. 29. 15 raw cauliflower in. 37 recipe basic fresh egg. 8 sage leaves. 61 roasted red peppers . 30 red bell peppers. 63. 71 pn of cayenne pepper. 46. 58. 17 provolone cheese cubes. 49. 10. 66. 21 quality). 4. 31. 42 peppers (optional). 47 red mullet -. 78 prosciutto. 20 red pepper flakes. 7. 45 radiatori or other pasta. 76 pn nutmeg.(15 oz). 73. 66. 50 red peppers. 18 quartered artichoke hearts . 19. 54. 72 pickled hot vegetable salad. 13 pickled peperoncini peppers. 50. 11. 57 quartered mushrooms. 54. 74. 17 radicchio or red-leaf lettuce. 34 roasted. 76 radishes. 6. 36. 53 ripe olives. 18 provolone.. 64. 9 quartered artichoke hearts . 78 roasted red peppers . 2. 75 round or oval crusty chewy bread (12"). 71. extra-virgin. 15 romaine lettuce hearts.(16 to 18). 34. 78 quartered lengthwise. 1. 13. 57 salad oil. 60. 64. 8 roasted red peppers .(14 to 16 oz). 64. 20 rolled anchovies with capers.

32 slices prosciutto. 5 sliced pepperoni. 73 sweet yellow peppers.. 35 sardine french bread 2 or. 23. 46 thick. 62 thinly sliced.. 4 small jar roasted red.. 35 small sweet red or green. 22. 12. paper-thin. 42 sliced ham. 34 small marinated artichoke hearts . 42 sliced provolone cheese. 37 thick strips. 27 slices genoa salami . 60 smelts or large. 19. 65 small red onion. 5 sardines).Index salt & pepper.(2 1/2 lbs). 58 slices cooked beef. 23 sharp provolone. 19 see * note. 63 sweet red pepper. 9. 22 sweet pickles. 24 save marinade. 31 small perfect japanese. 60 small white pickled onions. 12 snipped fresh basil*. 65 small cherry tomatoes. 42 sliced sweet soppressata. 21 small eggplant. 3 steaks seasoning blend. 50 thinly sliced lengthwise. 15 stalks of celery.(paper-thin). 76 spinach. 8. 78 sweet butter. 8 scallions. 9 sliced genoa salami. 14 small roasted red peppers . 20 sliced mushrooms. 2. 47 sliced cappacola. 58 sm ripe plum tomatoes. 49 shallots. 34. 46 taylor bay scallops. 42 small jar roasted red -.(8 oz). 65 small mussels. 70 sweet red vermouth. 17 small razor clams. 7. 62 87 . 31 sun-dried tomatoes in olive oil. 61 small italian bread. 40 small pitted black olives. 64 seedless cucumber. 32. 60 stuffed green olives. 60 small zucchini.. 34 salt and freshly ground. 3. 16 small vine ripe tomatoes. 4 small lobster -. 24 tapenade. 70 sugar.. 73 tentacles and tubes. 6 stalks celery. 46 seeded. 70 sweet red bell peppers. 24 smoked ham. 59 salt and pepper. 37 slices country style. 45. 70 spun dry -. 73 seasoned salt. 21 slices country bread. 9 sliced swiss cheese.(6 oz). 70 small yellow squash. 16 serrano peppers.. 77 slightly unripe cantaloupe . 5. 65 small onion. 10 skin intact. 7. 19. 42 sliced italian deli meats. 12. 14 small calamari. 23. 33 small ripe plum tomatoes. 46 squeeze. 69 small jar green vinegar -. 28. 42 slices. 28 slivered almonds. 17 soft goat cheese. 60 small young firm eggplant. 57 softened butter.. 63 tangerines. 23.

24. 74 very finely chopped. 22. 63. 69. 71. 38. 37. 12 zucchini flowers. 47. 39 zest and juice of one lemon. 39 zucchini. 26 virgin olive oil. 9 vinegar. 69 young spinach). 75 tomato sauce. 38 88 . 36. 41. 62 tubs bocconcini . 64 water. 60 turkey smoked sausage. 1 vine-ripe tomato. 28. 1. 64. 5 tomato juice. 4. 24 tiny pieces. 11 unsalted butter. 70 tiny cauliflowerets. 21 tinned tomato sauce.(1 lb ea). 67 total italian table cheeses. 3 tuna steaks .(6 to 8 oz ea). 41. 41. 38 tomatoes. 30. 6. 21 whole button mushrooms. 74 toasted pieces. 60 vegetable oil. 69. 54. 73 white wine vinegar. 30. 61 thyme sprigs. 66. 1. 26. 27. 38. 50. 70. 73. 66. 47. 66. 45 to 4 small dried red chile. 19 whole black peppercorns. 24. 66 wild greens like mizuna. 40. 18.Antipasto Greats thinly sliced sharp provolone. 6. 30 tuna. 61 total thinly-sliced italian meats. 6 white wine. 64 uncooked rice. 76 tuna fish drained. 15 whole egg. 8 thinly-sliced italian salami. 69. 67 unbleached all-purpose flour. 12 thyme. 46 with a cork.. 54 to 40 medium artichokes. 39 with. 22.. 46. 3. 6. 57. 11 tomato julienne). 62. 73 vegetable antipasto sutffed bread. 57. 70 tiny green olives. 73 white. 66. 64 warm water. 23 wooden skewers at least. 42. 11. 47 whole milk. 25. 73. 75 walnuts. 73. 54 to taste. 63. 12 thinly-sliced provolone cheese.

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