Italian Antipasto Platter
The jewelled colors of the vegetables, draw you in for a flavorful bite!
The appetizer should always do as billed, peak the appetite of the consumer! The first bite is always the best and is tastier for the intense debut of flavor on the indolent tongue! The Italian Antipasto is a close cousin to various appetizer courses of piquant nibbles, from various cultures, including the Arab mezza, the Spanish Tapas, and the Chinese Dim- Sum (to be featured in upcoming posts). “Anti” is interpreted as meaning "before" and “pasto” well, you can imagine.
I’ve featured my version of Antipasto on many a holiday table, the natural reds and greens of the marinated peppers, artichoke hearts and black jewels of olives, attract your attention before the taste. Since we eat first with our eyes, it provides an enticing hook to the rest of the meal. The tomato rose and spring onion sprays add a touch of “look what I can do” and “to show I really care” as all the gifts of the season should.
Actually an “anti” “pasto” for any time of year, it is a great contribution to a potluck or cookout - any buffet table would proudly host it as guests are first pulled in by the beautiful colors. So spread the joy all year round, even if it isn’t followed with pasta!
Italian Antipasto
MARINATED PEPPERS
2 green peppers
2 red peppers
¼ cup olive oil
½ tsp. marjoram
2 tab. red wine vinegar
2 cloves garlic, mashed
1 clove garlic, sliced
Pinch of sugar
1 tab. capers
-Wash and quarter peppers. Place on a cookie sheet, skin side up and broil as close to heat source as possible until the skins are charred and bubbled.
-Place hot peppers in a plastic bag, closed, until cool – about 10 minutes.
-Peel skin from cooled peppers and cut into strips or squares for serving.
-Mix all remaining ingredients and pour over pepper pieces in a bowl. Chill well before serving. Adjust seasoning.
MARINATED MUSHROOMS
2/3 cup olive oil
½ cup water
Juice of one lemon
1 tab. red wine vinegar
1 bay leaf
3 cloves of garlic, chopped
6 whole peppercorns
½ tsp. salt
1 lb. of fresh button or cremini mushrooms, washed and end of stem trimmed.
-Combine all ingredients, except mushrooms and 1 clove of the garlic, in a stainless-steel pot and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 15 minutes. Add the mushrooms to the marinade and simmer covered for 5 minutes, stirring occasionally.
-Let the mushrooms cool in the marinade. When cool, add the third clove of chopped garlic raw and check for salt. Store in marinade in the fridge until ready to serve.
TO ASSEMBLE ANTIPASTO:
On a large platter arrange the following:
Place romaine lettuce leaves on the tray as the bedding for the other components.
(1/2 - 3/4 pound each of deli meats and cheeses, thinly sliced.)
Ham slices
Salami
Provolone Cheese Slices
Mozzarella Cheese Slices
Marinated Mushrooms
Marinated Peppers
Marinated Artichoke Hearts (you can purchase these in a jar or prepare your own with canned artichoke heart quarters. Marinate in the same marinade as the peppers.
Nicoise or Kalamata Olives (or red and green olives)
Combine the marinades drained off of the mushrooms and peppers. Sprinkle lightly over all the components of the antipasto tray, to your taste.
Garnish with tomato roses and green onion sprigs. Sprinkle with finely grated parmesan cheese and freshly cracked black pepper, if desired. Serve with a crusty Italian bread. Serves 10 - 12.
Tomato roses, green onions and rosemary garnish the platter.
A beautiful and delicious first course - serve with a crusty bread.
