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ANTIPASTI
This is the Italian equivalent of hors d'oeuvres - a selection of hot and cold appetizers.
In Italy, you are most likely to find lavish displays of antipasti in restaurants;
at home, only one or two simple appetizers are served
MOZZARELLA, TOMATO, & BASIL SALAD
Serves 8
- 4 beefsteak tomatoes
- 1/2 1b (250 g)fresh mozzarella cheese
- 1/4 cup (30 g) shredded fresh basil
- 1/4 cup (60 ml) olive oil
- 1 tbsp balsamic or wine vinegar
- salt and black pepper
- basil sprig to garnish
STEPS :
- Peel the tomatoes: cut out the cores and score an "X" on the base of each one, then
immerse in boiling water until the skins start to split. Transfer immediately to
cold water; when cool, peel off the skin. Thinly slice
- Slice the mozzarella cheese. Arrange the tomato and cheese slices alternately on
a plate, overlapping one another. Sprinkle with the basil, olive oil, and vinegar,
and add salt and pepper to taste. Garnish with a basil sprig and serve.
Mozzarella
This is an unripened white cheese. Traditionally made with buffalo milk, less expensive
varieties made with cow's milk are now widely available and often used in the place
of
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SUN-DRIED TOMATO CROSTINI
Serves 8
- 8-in (20-cm) baguette
- 2 gaTiic cloves, crushed
- about 3 tbsp olive oil
- 4 sun-dried tomatoes in oil
- 2 tbsp butter
- salt and black pepper
- 12 pitted black olives, chopped
- 1/4 tsp dried rosemary
STEPS :
- Cut the baguette into 24 thin slices and arrange them on 2 baking sheets. In a small
bowl, combine the garlic with the olive oil, then brush about half of the mixture
on the slices of bread. Bake in a 350°F (l80°C) oven for 10 minutes.
- Remove the baking sheets from the oven, turn the slices of bread over, brush with
a little more garlic oil, and bake for 10 minutes longer or until crisp and golden.
Leave to cool.
- Dry the sun-dried tomatoes with a paper towel and cut them into pieces. Put the
tomato and butter in a food processor and process until finely chopped. Season with
salt and pepper to taste.
- Spread the sun-dried tomato puree over the crostini, arrange the chopped olives
on top, and sprinkle with rosemary.
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* * * Cook's know-how * * *
Italian delicatessens are a ioonderful hunting ground for prepared antipasti. Make
up a large platter of cured meats, such as prosciutto, mortadella (a stewed purh
sausage from Bologna), pepperoni, capicola, or some slices of salami. Among the
many varieties are salame milano, traditionally made of pork, sometimes a combination
of pork and beef; salame genoa, port: studded with white peppercorns; and salame
finocchiona, made from pork flavored with fennel. Seroe a selection of bowls containing
green olioes stuffed with anchovies OT pimientos; green and black olives marinated
in olive oil, herbs, and spices; roasted red peppers marinated in olive oil, garuc,
and pars ley; and store-bought mixtures of shrimp, mussels, squid, and other seafood
in an herb dressing.
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