How to make Antipasti

Antipasto ingredients are any of cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, cheese, pickled meats and vegetables (in oil or vinegar) with variations such as Seafood platter; calamari, mussels, smoked salmon, tuna fish, olives.

Features

Comparing antipasto to hors d’oeuvre is wrong, because antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer.

Prep Time: 10 minutes
Cook time: 10 minutes

Steps

1Bring a large plate. Add the prosciutto crudo di Parma and prosciutto crudo di San Daniele. Add the salame, coppa (capocollo) and mortadella.

• prosciutto crudo di Parma
• prosciutto crudo di San Daniele
• salame
• coppa (capocollo)
• mortadella
• Pecorino Romano
• Parmigiano-Reggiano

2
Meanwhile, place the Pecorino Romano. Add the remaining Parmigiano-Reggiano to combine.

• patè di tonno
• mushrooms
• anchovies
• artichoke hearts
• vegetables (in oil or vinegar)

3Fold in variety of olives, pepper, artichokes and season cipolline onions with salt and pepper. Toss well. Serve at table.

• variety of olives
• preserved pepper
• artichokes
• cipolline onions
• sun-dried tomatoes

4Eat the Antipasti

Gallery

Nutrition facts: