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X Italian Vegetable and Side Dishes
Antipasto Platter -- Suggestions & Notes
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Salami strips
Italian cheeses
green and ripe olive mix
bed of endive
hard-boiled eggs
artichoke hearts
sliced tomatoes


Arrange any of the following on a platter:

Salami strips, several Italian cheeses, green and ripe olive mix, celery stuffed with anchovy paste and cheese, eggplant mix, sliced tomatoes, sharp peppers and radishes, all arranged on a bed of endive. Serve with bread sticks, or garlic bread that has been toasted and sprinkled with Parmesan cheese.


Lettuce, fennel (finocchio), radishes, pickled beets, salami and anchovies.


Sauteed mushrooms, sliced hard-boiled eggs, tuna fish, roe, slices of Italian ham, arranged on a bed of lettuce.


Small green peppers, artichoke hearts, pepperoi sausage, celery and anchovies.


Artichoke hearts, lettuce, sliced tomatoes, sliced smoked pork, hard-boiled eggs, green peppers and ripe olives.


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.... The author introduces Chapter One "Antipasto" with the following note: People exercise so little in this modern age that they need the spicy, piquant appetizers to stimulate their appetites. Every country has its own name for appetizers. In Italy, they are called antipasto, and may be served formally or informally, either t the table and a cool glass of red or white Italian wine, or in the friendly atmosphere of the living room. Luncheon starts with antipasto, as it opens the appetite for spaghetti or heavier fodos. The antipasto, arrangements of which are numberous, includes salami, a curl of well-aged ham, and the inevitable anchovy in its many guises; wrapped around capers, tuna, pickled mushrooms, artichoke hearts, green or black olives, cold veal, fish mayonnaise, radishes, fenocchio, or red and green peppers. each tidbit of antipasto must be served in a small, separate dish, drenched with the delicate, emerald green olive oil. Even raw vegetables, such as celery and fenocchio, are dipped in oil, salt and pepper to improve their relish. Use yoru own ingenuity in arranging an attractive plate according to color. The secret in serving antipasto tastily and effectively is to serve the cold foods crispy cold, and the hot foods piping hot. Any combination of the following recipes may be used according to taste. Try all of them at some time or other; your close friends will become closer, and your family will look at you with a new respect. Image: 1907 Italian/Abruzzi banquet menu, taken from New York Public Digital Library.

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