How To make Great Antipasto
2 c Carrots; chopped
1 c Green pepper; chopped
1 c Cauliflower; florets, cut i
1 c Mushrooms; quartered
1/2 c Celery; chopped
2 Tomatoes; chopped and seeded
1 c Black olives; sliced
1/2 c Onions; small, pickled, cho
1/2 c Artichoke hearts; jar of ma
1 c Tomato sauce; or 8 oz can
3/4 c Ketchup
3 ts Oil; olive
In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally.
Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers.
How To make Great Antipasto's Videos
Italian Antipasto ???? Best ever Antipasto recipe.
Italian Antipasto - Learn how to make the best Antipasto ever. It's delicious and simple to make. This recipe makes enough to enjoy yourself and makes enough to give away for Christmas gifts.
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Antipasto Salad Recipe
Antipasto Salad Recipe.
Ingredients:
5 oz (142g) Mozzarella Cheese
4 oz (113g) Canned Artichoke Hearts
3.5 oz (100g) Salami
0.5 oz (14g) Basil
4 oz (113g) Romaine Lettuce
6 oz (170g) Grape Tomatoes
2 oz (57g) Pitted Black Olives
2 oz (57g) Pitted Green Olives
1 oz (28g) Pepperoncini
Italian Salad Dressing
Salt and Black Pepper
Preparations: for details visit:
A delicious Italian salad antipasto can be made easy at home.
One serving (3.5 oz / 100g) of this antipasto salad recipe has 154 calories (105 calories…Read More
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BEST Italian Antipasto Salad Recipe | Italian Antipasto
Italian Antipasto Salad Recipe. If you love Italian and you love salads, you will love this recipe! It's so flavorful you will definitely want seconds!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Antipasto Salad Ingredients:
2 Heads Romaine Lettuce (chopped)
1 Red Onion (sliced)
10 Slices Genoa or hard Salami (sliced in strips)
30 Slices of Pepperoni
8 Slices Provolone Cheese (sliced in strips)
1 Cup Mozzarella Cheese (shredded)
1 Cup Grape Tomatoes
1 Can Large Black Olives (pitted and drained)
1 Cup Banana Peppers (sliced and drained)
1 Cup Marinated Artichoke Hearts
Italian Dressing (we used Olive Garden Light Italian) antipasto recipes antipasto salad keto keto antipasto salad how to make antipasto salad olive garden italian dressing
Master the Art of Antipasto: Tips for Creating a Beautiful and Delicious Platter
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I absolutely love the Italian tradition of starting a meal with an antipasto platter. Your guests can nibble away on delicious little morsels while the final touches are being done to the main meal.
One of the most important things to think about when arranging an antipasto platter is having a variety of ingredients. Try to have variety in colour, texture, taste, flavour and shape. These aspects are all so important to create an interesting and appealing platter.
We also talk about other important platter arrangement principles, such as choosing a starting point, using odd numbers, fanning the ingredients etc.
I hope you enjoy this video and learn some basic platter arrangement ideas you can use when arranging any style of platter.
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:20 - Platter ingredients
00:59 - My top tip for any platter arrangement
01:13 - Arranging the platter
07:38 - Ending
===== RECIPE =====
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Alternatively the recipe can also be found on my website -
= Basil Pesto =
Ingredients:
- 2 cups of herbs (I used half basil and half parsley)
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup toasted nuts (I used pine nuts and cashew nuts)
Method:
• Put all the ingredients into a blender and blend together until all combined.
= Red Pepper Dip =
- 1/2 cup fresh coriander and parsley
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup roasted red capsicum (I used store bought bottled peppers, well drained and dried)
- 1/4 cup sundried tomatoes
- Freshly ground black pepper
- 1/2 cup toasted nuts (I used pine nuts and cashew nuts)
Method:
- Put all the ingredients into a blender and blend together until all combined.
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The Best Antipasto Pasta Salad!!
The Best Antipasto Pasta Salad!!
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Antipasti Meat Plank | Jamie & Gennaro
If you’ve ever eaten at a Jamie’s Italian restaurant chances are you will have seen antipasti planks being taken to the table. The Classic Meat Plank is one of the most popular dishes on the menu and Jamie & Gennaro take you through why. From the provenance of the fennel salami, pistachio mortadella and artisan cheeses to the Italian music bread and chilli jam - this plate of deliciousness is bound to get your taste buds tingling.
To book a table or to find out where your nearest Jamie’s Italian is, head over to for more information
Links from the video:
Classic Carbonara |
The Porkie Pizza |
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