Antipasto

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.

Antipasto Salad
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.

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A salad dressing from a home made recipe is an art with no trans-fats. The health benefits of a fresh made salad dressing recipe, outweigh all of the convenience of the store-bought salad dressings.

It is also devoid of the dreaded detriment of hydrogenated oils and trans-fats that lurk within commercial processed salad dressings.

Makes 4-6 servings This pasta salad is ideal for picnics because it has no immediate perishable ingredients. It also works well on a salad or buffet table with cold cuts and other salads. As an addition, cold poached salmon, smoked salmon, or tuna can be added1 lb dried pasta, use fusilli or farfalle pasta
3 tablespoons extra virgin olive oil
1 large garlic clove pressed through a garlic press
1 tablespoon Modena balsamic vinegar
1/3 cup Sicilian-style green olives, pitted and finely chopped
¼ cup finely chopped roasted red bell pepper. (*see note)
2 green onions, cut into thin slices about one inch long
¼ cup finely chopped fresh Italian parsley
1 pinch of fresh oregano, marjoram, or thyme
Sea Salt
Black pepper, ground fresh

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Pasta salad takes only about 30 minutes to make, start to finish. It’s always good to use the freshest ingredients. Purchase fresh mozzarella from the deli, and choose the ripest tomatoes you can find.

- 8 oz package of rotini (corkscrew) or any same shaped pasta
- Sea Salt
- 8 ounces fresh mozzarella, dice to ¼ inch cubes
- ¾ pound plum tomatoes, peeled, seeded and diced to ¼ inch cubes
- 10 to 12 medium or large basil leaves, coarsely chopped
- 2 scallions, white and tender green parts, finely chopped
- ¼ cup extra-virgin olive oil
- 2 teaspoons Modena balsamic vinegar, or more to taste
- Freshly ground pepper

In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve. Makes 4 to 6 servings.

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7 medium red ripe tomatoes, cut into thick slices
12 orange cherry tomatoes sliced
2 ears sweet corn
1 small sweet onion, diced
4 garlic cloves, pressed through a garlic press
1 avocado, halved, pitted and cut into thin wedges
1/2 cup loosely packed fresh basil leaves
Sea or kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil to taste
dash of aged balsamic vinegar

6 to 8 servings.

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1 lb dry white cannellini beans (sometimes called white kidney beans)
22 peeled garlic cloves
2 small sprigs of sage
1 bay leaf
½ cup extra virgin olive oil
1/3 cup white wine vinegar
2 red ripe tomatoes, chopped
¾ red onion minced
1/3 cup minced fresh basil, can also use oregano
Coarse sea salt and fresh ground pepper

Rinse dry beans then place beans in large bowl, add six cups of water and allow them to soak overnight. Drain, then place drained beans in medium pot and add cold water until well covered. On a cheesecloth, place peeled garlic cloves, sage, and bay leaf. Gather up the corners of the cheesecloth tie securely, and add to the pot. On high heat bring to a rolling boil, then reduce heat to low. Simmer 2 ½ hours. Beans should be tender yet still firm. Drain and remove garlic from the cheesecloth bundle. Remove and discard the herbs. In a small bowl mash garlic and add olive oil and vinegar. Whisk together until blended. Add mixture to hot beans and toss to coat evenly. Allow to cool. Using a large bowl, toss cooled white beans with diced tomatoes, onion, and basil. Finally season to taste with sea salt and fresh ground black pepper. Should serve 6-8.

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