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I tried my own simple version out on my Italian in-laws and they
loved it! This is so very easy and simple. Serve before the main
meal. There are a zillion ways to make antipasto, and this is just
one way. But try adding in some slices of prosciutto - you know
the ham that is sliced paper thin. You can buy it already sliced
or ask your deli butcher to use their meat
slicer and do it for you fresh.
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| Servings: 4 - 6 |
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Ingredients |
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Italian Name |
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kalamata olives (already pitted
and chopped saves you MUCH time) |
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Kalamata olive |
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3 cloves garlic minced |
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aglio |
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extra virgin olive oil |
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olio extra vergine di oliva |
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artichokes chopped |
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carciofi |
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roasted red pepper sliced |
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torrefatto pepe rosso |
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Instructions |
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| 1. |
Pour the chopped and
pitted kalamata olives in a medium bowl |
| 2. |
Chop the garlic very
fine and add to bowl |
| 3. |
Chop the artichokes
and add to bowl |
| 4. |
Slice the roasted
red pepper in strips and add to bowl |
| 5. |
Pour about 3-4 TBLE
extra virgin olive oil over the mixture |
| 6. |
Stir well to mix the
flavors and serve alone or with a salad |
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Tip #1:
Serve on top a romaine salad to bulk up the dish. |
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Tip #2: Feel
free to add or take away whatever you want such as adding
a mix of olives! |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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