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Italian Antipasto Salad

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The Antipasto Story

The antipasto salad I was making the other day told me to make sure I had a nice bottle of wine and a fresh loaf of Italian bread ready before I ate it.

So I picked two nice bottles of Castello D'Abola Chianti Classico and stopped by Pompei Bakery on Taylor Street for the bread before started making the antipasto salad.

The problem with this situation, though not a big problem, was that I decided to drink the wine while making the salad. Luckily for my guests I bought two bottles.


Needless to say, preparing and tasting an antipasto salad while almost under the influence can be a very rewarding experience. By the time I finished making the tray I was serving to my guests, the salad wasn't talking to me anymore. It was singing "Le Donna e Mobile".

This is exactly what Italian food should do. It should sing. And that is something I hope this family recipe will do for you with or without the wine.

INGREDIENTS

  • 1/2lb. of a Smoked Honey Ham sliced thin
  • 1/2lb. of Prosciutto sliced thin
  • 1/2lb. of hot or mild Copacolla sliced thin
  • 1/2lb. of Genoa Salami sliced thin
  • 1/4lb. of Pepperoni sliced thin
  • 12oz. of Fresh Buffalo Mozzarella cheese
  • 2lb. of Fontinella cheese
  • 1lb. of Asiago cheese
  • 12oz. jar of Imported Pepperoncini
  • 12oz. jar of Roasted Red Peppers
  • 120z. jar of Marinated Artichoke Hearts
  • 1/2pd. of Marinated Italian Green Olives
  • 1 loaf of Fresh Italian Bread
  • 1 or 2 bottles of Italian Red Wine

    PREPARATION

  • Roll the ham, prosciutto,capacolla and salami into toothpicks and arrange on a serving platter.
  • Slice the mozzarella into 1/4 inch pieces and arrange.Slice the fontinella and asiago cheese into 1/2 inch pieces and arrange.
  • Slice the red peppers,artichokes and pepperoncini and arrange.
  • Place the olives on the plate.
  • Slice the bread.

    Pour the remaining wine in a glass and your ready to eat.

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