Antipasto
- 1 lb Genoa salami
- 1 lb Prosciutto
- 1 lb Pepperoni sausage
- 1 lb Capicola or hot ham
- 1/4 lb Mozzarella cheese
- 1/4 lb Provolone cheese
- 3/4 c Parmesan cheese
- 1 c Sliced black olives
- As needed olive oil
- 1/8 c Fresh fine herbs; mined OR
- -1/4 cup dried Italian herbs
- 1/8 c Red wine vinegar
1. Get meats & cheese from the deli, have them sliced thin and then cut
them into bite-sized pieces.
2. toss all together in a bowl and add parmasean, olives, herbs.
3. lightly coat with olive oil and then add vinegar, toss again.
NOTES : Make a day in advance to give everything a chance to marinate.
Recipe by: Jamie Az.
Posted to recipelu-digest Volume 01 Number 507 by CuisineArt
on Jan 12, 1998
them into bite-sized pieces.
2. toss all together in a bowl and add parmasean, olives, herbs.
3. lightly coat with olive oil and then add vinegar, toss again.
NOTES : Make a day in advance to give everything a chance to marinate.
Recipe by: Jamie Az.
Posted to recipelu-digest Volume 01 Number 507 by CuisineArt
