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May 26, 2023 · Learn how to build a gorgeous, vibrant antipasto platter with fruits, vegetables, cured meats, cheeses, and more. Find tips, suggestions, and ideas for a variety of flavors and textures to impress your guests.
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By placing them all on a platter, we call it an antipasto platter. These Italian platters can be as creative or as simple as you want. My recipe follows what most traditional antipasto platters include: various cured meats; cheeses; vegetables and fruit; But to make your own platter takes a little prep and planning.
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Antipasto Platter Ingredients - Yahoo Recipe Search
AllrecipesThis crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.AllrecipesThis is a layered antipasti platter, so you can cut it into square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!EatingWellIn this healthy recipe, we turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.Food.comThis is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf! Now everyone will get every ingredient! This is much more interesting looking and is fun to assemble.Food52There are as many recipes for crostini di fegatini as there are cooks in Tuscany but the preparation is similar, with just a few personal tweaks here and there. Usually, salted anchovies, capers or both are present – they provide that trademark Tuscan saltiness. The liquid used to cook the livers in and soften the pate can change from red wine to stock to water or – the one I prefer – vin santo, Tuscany's favourite dessert wine (marsala or sherry could be used instead). A good secret that a chef in Florence once let me in on is to add some walnuts to the livers – it lends the pate a nice, dark colour, as liver tends to cook to an unappealing greenish-grey colour. Occasionally, a thicker pate might have the addition of white bread. And, more rarely, a soffritto of carrot, celery and onion makes its way into the mix. This later version is how Pellegrino Artusi instructs making these crostini in his 1891 cookbook, along with pancetta and dried porcini mushrooms – unorthodox ingredients now. It is a wonderful version, albeit more delicate than the flavourful, rustic one you'll usually see on tables today. Artusi's is chopped roughly with a mezzaluna, another part of the process that can change the appearance and texture of crostini di fegatini across Tuscan kitchens. Some like it smooth and some like it chunky. Some go half way. You'll also find that often this pate is made with the addition of a few chicken hearts together with the livers, simply because they are often sold together. Waste not want not. The classic Tuscan antipasto would not be complete without crostini di fegatini. Serve them together with a charcuterie platter, perhaps with some paper thin slices of prosciutto, finocchiona (a fennel seed studded large, soft salame) or other salumi and wedges of pecorino cheese.Food.comPeperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It’s finished either with red wine, northern Italy, or wine vinegar in the south. In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature. Aug 8, 2022 · Ingredients. 2 heads iceberg lettuce. 1 tablespoon garlic powder. 1 tablespoon dried oregano. 1 (8 ounce) bottle Italian-style salad dressing. 1 pound thinly sliced cooked ham. 2 ½ pounds sliced provolone cheese. ½ pound Genoa salami, thinly sliced. ¼ pound Capacola sausage, sliced. ¼ pound pepperoni sausage, sliced.
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Nov 4, 2022 · In Italy, an antipasto can be as simple as a bowl of olives or a plate of prosciutto, but it’s often a more elaborate affair in Italian American restaurants and homes. Multiple antipasti are brought together to create an abundant platter for nibbling among family and friends before a meal.
Apr 26, 2022 · Learn how to make an antipasto platter with cured meats, cheeses, and Mediterranean veggies. Find out what to include, how to arrange, and how to store this Italian appetizer.
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Dec 10, 2020 · One of the easiest, most colorful recipes to make is an Italian-style antipasto platter! A cold collection of cheeses, meats, marinated veggies (like artichokes), and a variety of olives is just the thing for a relaxing night in!
Oct 13, 2022 · Ingredients. 1 pound fresh part-skim mozzarella cheese, sliced. 1 jar (16 ounces) pickled pepper rings, drained. 1 jar (10 ounces) colossal Sicilian olives, drained. 4 large tomatoes, cut into wedges. 6 hard-boiled large eggs, sliced. 1 medium cucumber, sliced. 1 medium sweet red pepper, julienned. 1 can (3-3/4 ounces) sardines, drained.
