Antipasto.
4 sm.jars roasted red
peppers
1 can pitted black
olives
Sliced boiled ham
Sliced provolone
Sliced Genoa salami
Sliced cappiocola
Leaves of 1 head
romaine lettuce
2 jars marinated
artichoke hearts
2 jars marinated
mushrooms
1 jar pickled eggplant
2 fresh mozzarella
1or2 anchovies
Use 1 slice of each
meat and cheese per person. Lay cleaned romaine
leaves on a serving platter arranged to cover the
bottom. Slice roasted peppers and drain. season
with a little parsley and 1 or 2 minced anchovies.
Add a little olive oil and garlic. Mix in a bowl
and set aside. Arrange ham, salami, cappiocola and
provolone on outside of tray in a circular fashion,
overlaying each meat and leaving the center empty.
Place roasted peppers in the middle. Outline with
black olives. In a fanlike design, put rows of
artichokes and mushrooms on top of the cold cuts.
Place mozzarella chunks on top of the peppers and
add eggplant where needed.
Maura Marrucca
