Antipasto
1/2 LB. Provolone (cheese)
1/2 LB. Crocolo (cheese)
1/2 LB. Prosciutto Di Palma
1 stick of Supressata
(You can slice it yourself at home or ask your deli to slice it for you.)
1/2 LB. Neapolitan Roasted peppers
1/2 LB. Cured olives
1/2 LB. Roman Artichokes
Take the chucks of cheese and cube them into 1 inch cubes.
Take the Prosciutto Di Palma and roll each one up.
Slice the Supresatta on the diagonal cutting across the grain.
On a large serving plate position the cheese and cured meats in an attractive layout. In smaller serving bowls add the remaining goodies - Neapolitan roasted peppers, cured olives and roman artichokes, which you will slice in half.
Find the best Italian bread you can find pour some extra virgin olive oil in a little dipping bowl. You can also add a fresh mozzarella to this.
I don’t know about you, but I can make a meal out this antipasto!
Serves 6-8
- see how to make it -
- where to get these ingredients -
- download this recipe -
1/2 LB. Crocolo (cheese)
1/2 LB. Prosciutto Di Palma
1 stick of Supressata
(You can slice it yourself at home or ask your deli to slice it for you.)
1/2 LB. Neapolitan Roasted peppers
1/2 LB. Cured olives
1/2 LB. Roman Artichokes
Take the chucks of cheese and cube them into 1 inch cubes.
Take the Prosciutto Di Palma and roll each one up.
Slice the Supresatta on the diagonal cutting across the grain.
On a large serving plate position the cheese and cured meats in an attractive layout. In smaller serving bowls add the remaining goodies - Neapolitan roasted peppers, cured olives and roman artichokes, which you will slice in half.
Find the best Italian bread you can find pour some extra virgin olive oil in a little dipping bowl. You can also add a fresh mozzarella to this.
I don’t know about you, but I can make a meal out this antipasto!
Serves 6-8
- see how to make it -
- where to get these ingredients -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
