Recipe: Antipasto Italiano

ANTIPASTO ITALIANO

SMALL FISH OFFERINGS:
shrimps, peeled and sauteed in garlic butter
canned sardines in oil, drained
1/2 lb. filet of tuna, seasoned with butter, lemon and garlic and cooked in the grill for a few minutes.

MEATS:
Slices of prosciutto and mortadella, rolled. and a toothpick inserted

Cold bean salad
Chick peas with canned tuna fish, drained
black olives, pitted
green olives, stuffed with nuts or pimento
Hard boiled eggs, cut in wedges
Pickled red peppers, sliced
Portobello mushrooms, sliced and sauteed in garlic butter
tomatoes, sliced
Mozzarella cheese, thinly sliced, rolled, and a toothpick inserted
bottled vinaigrette dressing

Select ingredients for use in the antipasto.

Prepare the antipasto in three big trays, previously covered with lettuce leaves.

Sprinkle the ingredients with the preferred bottled vinaigrette.

Spectacular and easy to assemble.

Adapted from source: Irene Chalmers