| 4 | 5 | 6 | 7 | 8 |
| 1 | 8 | 15 | 23 | 30 |
|
Antipasto
1/2 Pound sliced Genoa salami
1
1
2
1
2
1
1
2
1
slicing tomato
large white onion
roasted red bell peppers
Pound sliced provolone
cans black pitted olives
can baby corn on the cob
small jar of Pepperoncini peppers
stalks of celery
can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
Antipasto
3
Page
Quick Jump
|