Antipasto | When each guest has selected his favorite, it is customary in Italy to pour olive oil and vinegar over it. The quantities given here are sufflicient for an antipasto served as a main course.
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| antipasto, italy foods |
1 large head of lettuce
11/2 lbs. salami sliced
11/2 lbs. peperoni sliced
11/2 lbs. prosciutto, sliced very thin
11/2 lbs. mozarella cheese, sliced
11/2 lbs. provolone cheese sliced
6 cans ( 7 oz each ) shrimp, drained
4 cans (6 1/2 oz each ) crab meat, drained
2 cans ( 13 oz, each ) tuna, drained
3 cans ( 2 oz, each ) anchovies, drained
6 cans ( 3 1/4 oz, each ) sardines, drained
8 hard-cooked eggs
2 cans ( 8 1/2 oz pimientos, drained )
2 bunches scallions, cleaned
2 bunches radishes, cleaned
2 cups black olives
8 carrots, cut in strips
10 tomatoes, cut in wedges
2 stalk celery, cleaned and sparated 4 green peppers, cut in strips
1 cup capers, drained
Preparation Antipasto
Line large tray or platter with lettuce, arrange sections of meat, cheese, fish, and eggs. Fill in sections with vegetables. Sprinkle platter with capers, yield 8 to 10 servings.