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Italian Antipasto Platter
Created by: Howcan Team
Ingredients
- 4 ounces of prosciutto
- 4 ounces of salami
- 4 ounces of pepperoni
- 8 ounces of fresh mozzarella
- 8 ounces of provolone
- 1 cup of marinated artichoke hearts
- 1 cup of marinated olives
- 1 cup of roasted red peppers
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Arrange the prosciutto, salami, and pepperoni on a large serving platter.
- Cut the fresh mozzarella and provolone into bite-sized pieces and add them to the platter.
- Place the marinated artichoke hearts, olives, and roasted red peppers on the platter around the meats and cheeses.
- In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, basil, red pepper flakes, salt, and pepper to make a dressing.
- Drizzle the dressing over the meats, cheeses, and vegetables on the platter.
- Garnish with fresh basil leaves.
- Serve at room temperature and enjoy with crusty bread or crackers.
The Italian Antipasto Platter has a rich history dating back to ancient Rome, where it was customary to start a meal with a selection of small bites to stimulate the appetite. This tradition evolved over the centuries, with each region of Italy adding its own unique ingredients and flavors to the platter. Today, the antipasto platter typically includes a variety of cured meats, such as prosciutto and salami, alongside an assortment of cheeses, olives, marinated vegetables, and crusty bread. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the best of Italian flavors. For an authentic experience, head to the regions of Tuscany or Emilia-Romagna, where the local ingredients elevate the antipasto platter to new heights. The key to a perfect antipasto platter lies in the quality of the ingredients – seek out the finest cured meats, artisanal cheeses, and marinated vegetables for an unforgettable culinary experience.
20 min
8
350 calories
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