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Rustic Antipasto Recipe

Guest Author - Paula Laurita

As a WASP I used to wonder what anyone had against pasta. Antipasto means "before the meal" (pasto means "meal"). You will sometimes find it spelled antepasto in cookbooks and on menus. Included here is a simple antipasto that's easy to make.

Rustic Antipasto

Ingredients

Lettuce Leaves (primarily for decoration)
1 can, water packed tuna (or packed in olive oil)
1 jar roasted peppers
1 small jar yellow peppers
6 Plum tomatoes cut in wedges
1 can pitted black olives
1 small jar green olives with pimento
1 pound Sharp Provolone cheese, cut into 1"x2" pieces
1 pound Asiago Cheese, cut into 1"x1" pieces
1/2 pound Ham slices, rolled lengthwise
1/2 pound Genoa Salami, rolled lengthwise
1/2 pound Mortadella, rolled lengthwise
1/2 pound Pepperoni, sliced thin
Extra Virgin Olive Oil

On platter, arrange lettuce, leaving a hole in the middle large enough to hold the can of tuna. Drain the tuna, then place tuna in the middle of platter.

Divide platter into sections with tomatoes. In each section place one of the items listed above, except olives and yellow peppers. Be certain to drain liquid from peppers, olives, etc. Randomly place peppers, olives around the platter. Salt and pepper to taste, then pour olive oil over all.

Serve with good crusty bread or toast.

Note: Instead of plain tuna, use Fagioli Toscanelli con Tonno as the center of your antipasto.

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Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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