Antipasto is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way.
My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.
The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!
Antipasto Salad
Serves 12 (or more) as a first course
Ingredients:
1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1 half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies
*If you can't find soppresata or pepperoni, dried sausage (hot and sweet) can be used instead.
Directions:
Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard. Drizzle in some olive oil while mixing to create a nice coating without making it too oily. Refrigerate overnight. Serve as a first course with Italian bread.
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My Italian Grandmother is a weekly column from Michele Brigante, an accomplished home cook who draws inspiration from her first cooking teacher–her Italian grandmother. Join her every week and she will walk you through a recipe you never thought you could manage. Some are original recipes, some are adapted from cookbooks–we can't wait to try them.
Michele is from Morris Plains, and when she's not whipping up delicious dishes, she works as a design consultant for Willow House.
