Here is another recipe from one of our guests Steve Rabin. Thanks Steve! This looks like another great dish!
Remember folks, if you want your recipes, guest diaries, etc. to appear on the blog, please send them to Ben, the webmaster and he will post them! Take care!
1 head of red leaf lettuce
1 six and half ounce can of solid white tuna, in oil
16 paper-thin slices of Genoa or other Italian salami
16 paper-thin slices of round provolone cheese
1 12-ounce can of pitted black olives
1 10-ounce jar of green olives with pimentos
1 6-ounce jar of marinated artichoke hearts
1 6-ounce jar of marinated mushrooms
1 9-ounce jar of Tuscan green peppers
1 4-ounce jar of sliced sweet pimentos
1 3-ounce can of anchovy filets (clearly optional)
1 pint of cherry tomatoes
1 ounce of red wine vinegar
3 ounces Italian olive oil
Italian seasoning oregano
1 large round platter
The secret to this dish is in the dressing. Before you begin work on the platter, mix up an oil and vinegar base to your taste in a dressing jar, but no more than 3-4 ounces total.As you build the platter (yes instructions are coming. Be patient.), add a splash of liquid to the dressing base from each of the ingredients, except the tuna.
Right……do not add liquid from the salami or cheese either.When finished with this surgical procedure, seal the jar and refrigerate until 15 minutes before you are ready to serve.Now, arrange the largest lettuce leaves around the platter with the red ends at the outer edge.
Drain the oil from the tuna and place the tuna in the center of the platter over the leaves.
Roll the salami and cheese and alternate placing them around the tuna like bicycle spokes Place the cherry tomatoes around the tuna.
Now LET YOUR FREE AND CREATIVE SPIRIT TAKE OVER. If you don’t have such, perhaps a neighbor does.
Decorate the platter with some sense of abandon using the black and green olives, artichoke hearts, mushrooms, peppers, and anchovies (if used.)
Finally, sprinkle sliced pimento wherever the color is needed.About 15 minutes before serving, spoon dressing over the antipasto platter. Serve with fresh Italian bread.
6 very hungry cowpokes
8 square dance fiddlers
22 dieting guests.
For historical reference this recipe was found in a glass flask floating in the water’s near Baltimore. Attached to it was this plaintive message….
”We have lived on this during our entire crossing with crazy Christopher. Thank the Lord that we finally reached land.”
*The Antipasto title simply comes from your ability to expand or contract the dish for any number of guests.