_* An Antipasto Platter

Serves: 5



Serve one or two slices per person of three of the following meats. Fold or roll up the slices for easier serving.

MORTADELLA: a specialty of Emilia-Romagna large, mildly spiced smooth-textured pork sausage, with chunks of fat and sometimes pistachios.

PROSCIUTTO: from all over Italy (the best-known here is from Parma or San Daniele in Friuli- Venezia Giulia) a whole pork leg cured with salt.

CAPOCOLLO: from all over Italy cured pork shoulder, can be either mild or spiced with hot pepper.

SALAMI: from all over Italy usually ground pork, though other meats may be used, with various spices and seasonings including black peppercorns, fennel seeds, crushed red pepper, wine. There are many different varieties.

SOPRESSATA: from all over Italy a large, wide salame made of coarsely ground lean pork and pork fat, flavored with black peppercorns, or crushed red pepper, salt, and red wine.

PEPPERONI: in North America, a long, thin dried sausage made of coarsely ground pork with either black peppercorns or crushed red pepper. In Italy, the word peperoni means bell peppers, not a dried hot sausage.

Serve one wedge of one variety of cheese. Buy cheeses in large chunks and cut them into wedges for serving. Look for aged cheeses imported from Italy.

PROVOLONE: from all over Italy. Do not use the bland, sliced variety. Imported provolone is sharp and slightly smoky-flavored.

YOUNG PECORINO: mostly from central and southern Italy semifirm and mild to sharp in flavor, depending on the variety and origin.

FRESH OR SMOKED MOZZARELLA: mild, soft and creamy can be either salted or unsalted. Fresh mozzarella should be very moist and eaten the same day that it is made. Smoked mozzarella is drier, with smoky flavor and firmer texture.

RICOTTA SALATA: a pressed and salted version of ricotta, mild, firm, and crumbly.

One or two varieties of the following preserved vegetables should be sufficient. marinated artichokes, mushrooms, or dried tomatoes. hot or mild vinegar peppers or peperoncini. giardiniera: mixed pickled vegetables (see Salads).

Decorate the platter with anchovy fillets, sliced tomatoes, cherry tomatoes, lettuce or radicchio, and carrot and celery sticks.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This _* An Antipasto Platter recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
01- Introduction
02- The Italian Pantry
03- Kitchen Equipment
04- Italian Wines
05- Glossary
06- Sources
07- Bibliography
_* An Antipasto Platter
_* Artichokes
_* Asparagus
_* Beans
_* Broths
_* Bruschetta and Crostini
_* Brussels Sprouts and Cabbage
_* Calamari, Octopus, and Conch
_* Cannelloni
_* Carrots
_* Chicken Cutlets (Scaloppine)
_* Clams and Mussels
_* Cornmeal
_* Dried Pasta
_* Eggplant
_* Farro and Barley
_* Fennel
_* Frittatas
_* Fruit Desserts
_* Gnocchi
_* Green and Wax Beans
_* Ice Cream (Gelato)
_* Italian Ices
_* Italian Sandwiches (Panini)
_* Lamb Chops
_* Leafy Greens
_* Meat Sauces (Ragù)
_* Mushrooms
_* Onions
_* Peas
_* Peppers
_* Pork Ribs and Chops
_* Pork Sausages
_* Pork Tenderloins and Roasts
_* Potatoes
_* Quail
_* Rabbit
_* Ravioli and Other Stuffed Pasta
_* Rice
_* Rollatini or Involtini
_* Shrimp, Lobster, and Scallops
_* Spoon Desserts
_* Tomatoes
_* Tramezzini
_* Veal Chops
_* Veal Cutlets (Scaloppine)
_* Veal Shanks
_* Zucchini and Winter Squash
__About Cake Flour
__Bread-Making Tips
__Choosing Beef Cuts
__Cleaning Calamari (Squid)
__Cookie-Making Tips
__Eleven Pastas with Uncooked Sauces
__Fresh Egg Pasta: Making Dough with a Food Processor or Heavy-Duty Mixer
__Fresh Egg Pasta: Making Pasta Noodles
__Fresh Egg Pasta: Preparing Dough by Hand
__Fresh Egg Pasta: Rolling Out the Dough By Hand
__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine
__Fresh Egg Pasta: Storing Pasta
__Grating Cheese for Pasta
__How To Melt Chocolate
__How To Toast and Skin Nuts
__How to Cook Dried Pasta
__How to Soak Salted and Dried Fish
__Pizza Variations
__Preparing Gnocchi Dumplings
__Preparing Ravioli Pasta
__Risotto Tips
__Ten Quick Crostini
__Ten Toppings for Hot Polenta Crostini
__Ten Ways to Vary Tomato Bruschetta
__Tips For Making Fresh Pasta
__Tips on Making Cakes
__Tips on Making Granitas
__Tips on Making Pastry Dough
__To Drain Ricotta
__Tramezzini Fillings
__When Is Fish "Done"?

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