Antipasto Checklist
Serves 6-8
1 ice berg lettuce
1 jar of artichoke hearts
1 heart of celery, washed and quartered
1 bulb fennel, washed and quartered
1/2 lb black olives
1/2 lb green Sicilian olives
1 tomato, sliced(opt)
1/4 lb salami and other
2 hard boiled eggs, quartered (opt)
1 can of albacore tuna chunks
1/4 lb prosciutto, roll each slice
1 can anchovies
1/4 lb mild provolone
1/4 lb aged provolone
pimiento
ceci
Put a bed of lettuce on a large platter. Arrange 4 or 5 groupings
of Black and green Sicilian olives. Distribute artichoke hearts,
celery and fennel stalks, rolled prosciutto, salami, tomato
slices, ceci, anchovies, provolone, and pimento. Drizzle on
a light vinegar and oil dressing. The dressing in the jar
of artichoke hearts does nicely. Serve with small plates,
sliced baguette or Italian bread and breadsticks.
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