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Classic Antipasto




Source of Recipe


Traditional


List of Ingredients




4 sm.jars roasted Red Peppers
1 can pitted Black Olives
Sliced boiled Ham
Sliced Provolone
Sliced Genoa Salami
Sliced Cappiocola
Leaves of 1 head Romaine Lettuce
2 jars marinated Artichoke Hearts
2 jars marinated Mushrooms
1 jar Pickled Eggplant
2 fresh Mozzarella
1 or 2 Anchovies


Recipe



Use 1 slice of each meat and cheese per person. Lay cleaned romaine leaves on a serving platter arranged to cover the bottom. Slice roasted peppers and drain. season with a little parsley and 1 or 2 minced anchovies. Add a little olive oil and garlic. Mix in a bowl and set aside. Arrange ham, salami, cappiocola and provolone on outside of tray in a circular fashion, overlaying each meat and leaving the center empty. Place roasted peppers in the middle. Outline with black olives. In a fanlike design, put rows of artichokes and mushrooms on top of the cold cuts. Place mozzarella chunks on top of the peppers and add eggplant where needed.