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X Italian Fish and Sea Food Dishes
Egg and Shrimp Antipasto
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Crostini or toast
Thin slices of hard-boiled egg
Thick garlic salad dressing
Watercress, finely chopped



Directions

Place thin slices of hard-boiled egg on crostini (croutons) or ordinary toast; spread with a thick salad dressing that has garlic salt added, then top with a shrimp and finely chopped watercress.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: Nympheas, 1907.

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