Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.
A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.
An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.
Serves four to six persons
6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper
Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.
antipasto salad, antipasto salad recipe