How To make Antipasto 1
Iceberg lettuce 1 cn (Large) Italian tuna,*
1 Small jar roasted red -
1 Small jar green vinegar -
Peppers,** Peppers Tomatoes, cut in wedges Pitted black olives Green olives w/Pimento Provolone cheese,*** Imported ham**** Genoa Salami**** Mortadella**** Pepperoni (large slices)**** *packed in olive oil **packed in vinegar and oil ***sliced, slices cut in half ****Sliced Italian cold cuts, rolled lengthwise On platter, arrange lettuce, leaving a hole in the middle large enough to hold the can of tuna. Drain oil from the can over the lettuce, then place tuna in the middle of platter. Divide platter into sections, placing 1/2 slice of cheese in each section. On top of cheese, place 1 rolled slice of each type of meat. Drain liquid from red pepper jar over all, then randomly place peppers, olives, and tomatoes around the platter. Salt and pepper to taste, then pour more olive oil over all. Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.
How To make Antipasto 1's Videos
Antipasti Meat Plank | Jamie & Gennaro
If you’ve ever eaten at a Jamie’s Italian restaurant chances are you will have seen antipasti planks being taken to the table. The Classic Meat Plank is one of the most popular dishes on the menu and Jamie & Gennaro take you through why. From the provenance of the fennel salami, pistachio mortadella and artisan cheeses to the Italian music bread and chilli jam - this plate of deliciousness is bound to get your taste buds tingling.
To book a table or to find out where your nearest Jamie’s Italian is, head over to for more information
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Classic Carbonara |
The Porkie Pizza |
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The BEST Appetizer Recipe (10-Minute Antipasto Platter - Easy Appetizer)
This no-recipe recipe is my essential guide to building the most beautiful and vibrant antipasto platter with very little effort. Simply grab a cutting board and load it to capacity with cured meats, cheeses, fruits, vegetables, and other pantry goodies. What’s best: you can make this photo-worthy yet easy appetizer ahead of time and have it ready to go in your fridge!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 cup marinated baby mozzarella cheese
???? 1 cup marinated olives
???? 1 cup marinated mushrooms or artichoke hearts
???? 1/2 cup good honey or fig jam
???? 6 ounces soft cheese (like gorgonzola)
???? 6 ounces semi-soft cheese (like fontina)
???? 6 ounces hard Italian cheese (like Pecorino Romano)
???? 1 pound or so Italian-style cured meats (salami, prosciutto, or capicola)
???? 2 roasted red bell peppers
???? Assorted vegetables (cucumber, radicchio, and cherry tomatoes)
???? Fresh seasonal fruit such as (red grapes or figs)
???? 1 cup toasted blanched almonds, toasted (optional)
???? Crackers or 1 loaf of crusty bread
⏱️TIMESTAMPS⏱️
0:00 Intro
0:12 What is an antipasto platter?
0:23 Anchor your platter
0:34 Fill around the three bowls
0:54 What is a palette cleanser?
1:24 How to balance colors and texture
1:44 How to serve an antipasto platter
#antipasto #appetizerrecipe #easyappetizer #platters
Classic Italian Antipasto
Italian antipasto, also known as antipasti, is a traditional Italian appetizer course typically served before the main meal. The term antipasto literally translates to before the meal in Italian. It has vibrant colors, fresh ingredients, and simple yet delicious combinations.
This Antipasto platter often features prosciutto, salami, mozzarella, grilled artichokes, olives, mixed greens and pepperoncini peppers.
#antipasto
#antipasti
#appetizer
#prosciutto
#salami
#mozzarella
#artichoke
#olives
#pepperoncini
#mixedgreens
#newyorkbyfood
Antipasto-Style Penne Recipe
Get the Recipe:
A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.
If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.
Yield: 6 servings
Preparation
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.
Nutritional Information
Calories:
404
Fat:
21.3g (sat 4.4g,mono 10.6g,poly 4.4g)
Protein:
16.5g
Carbohydrate:
39.9g
Fiber:
4.3g
Cholesterol:
21mg
Iron:
2.9mg
Sodium:
764mg
Calcium:
162mg
David Joachim, Cooking Light, DECEMBER 2009
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Antipasto Salad
No Italian dinner menu is complete without this easy Antipasto Salad. It takes just 15 minutes to assemble the entire pepperoni-spiked salad, even including the flavorful homemade vinaigrette!
FULL RECIPE: