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sábado, 21 de enero de 2012


1/2 pound sliced Genos salami
1 slicing tomato
1 large white onion
1 roasted red bell pepper
1 pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks celery
1 can rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and anchovies.  Put the baby corns and olives in the center of the tray.  Take and cut in half celery sticks.  Then slice each again lenght wise.  Arrange celery sticks in between each antipasti.  Sprinkle some salt lightly on everything.  Then drizzle olive oil on everything.  Let the antipasti sit covered in the refrigerator till ready to serve.  Sitting helps enhance the flavors.

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