Antipasto

Antipasto

 

 

My grandmother was not a big fan of appetizers.  Occasionally, she would serve carrots and celery with extra virgin olive oil (salted and peppered).  Usually, salad was served after the main meal, not before dinner.  Only a few exceptions were made to these rules because my grandmother believed (and rightfully so) that if you spend hours making a dinner, validate the dinner by serving that great meal.  For special events, such as someone's birthday or anniversary, she would make an antipasto.  Her rule of thumb was everything had to be fresh.  She used imported Genoa salami, imported prosciutto, domestic provolone, calamata olives, etc.  It really is not important that you use similar ingredients, the dressing is what matters most.  Serve this on romaine lettuce, however.  I like making croutons out of Italian bread.  I also sprinkle the whole thing with extra cheese (grated parmigiano regiano)....   (I am sorry this picture did not come out too well but it matters not...you get the drift!!!)

 

 

Italian Dressing:

 

This is my grandmother's recipe which she never wrote down...I have done my best to capture the essence of her dressing.  (A good over-the-counter version is Ken's Steak House Italian Dressing)

 

 

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons dried oregano
ground black pepper

salt

fresh thyme (I use several sprigs since I grow it in my garden)
fresh parsley (I use the Italian kind because I grow it in my garden)

fresh rosemary (you get the idea)

celery seeds (to taste)

poppy seeds (to taste)

good balsamic vinegar (to taste)

extra virgin olive oil (to taste)

 

Use a blender.....taste and add whatever...

 

Antipasto:

This changes every time I make it.  Start with romaine lettuce.  The rest is up to your imagination.

1/4 lb. of Italian Genoa salami

1/4 lb. of imported prosciutto

tiny peppers

tiny fresh tomatoes

Italian cheeses

home made croutons

 

I suggest that you go to the Italian section of your market, pick out six or seven things you like and marry them with everything else here.  This recipe is hardly engraved in stone.  However, allow the dressing to marinate over the antipasto for at least thirty minutes before serving.