Antipasto recipe

Recipe ingredients

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

Recipe method

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

Other italian recipes:

• Arancini di riso recipe
• Asparagi di campo recipe
• Asparagus pasta col pesto recipe
• Baked lasagna recipe
• Barchetta endivia belga e taleggio recipe

Antipasto recipe