Antipasto

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Appetizers Antipasto Bobby's Mediterranean Salsa Cajun BBQ Shrimp Cajun Popcorn (fried crawfish) Calamari Crab Salad Deviled Eggs Green Olive and Artichoke Tapenade Green Olive and Basil Tapenade Italian Quesadillas Pesto Prosciutto Wrapped Scampi Quesadillas Roasted Red Pepper Dip Sausage Balls Seven Layer Dip Stuffed Mushrooms

Meats Antipasto Beef Stroganoff Bistro Steaks with Pan Sauce Cantonese Red Roast Pork Chamorro Marinade Cuban Sandwich Gyros with Tzatziki Sauce Jerk Pork Spareribs Jerk Sauce Kim's Meatloaf Lamb Chops with Olive Salsa Marinated London Broil Mom's Meatballs Moroccan Lamb Burgers New Orleans Muffuletta Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Polpette (torpedo meatballs) Pork Chops with Caper Sauce Shepherd's Pie Short Ribs Provencal Stuffed Pork Chops Sweet and Sour Pork Teriyaki Marinade Tuscan Ragu Sauce Veal Pestata Veal Piccata Veal Saltimbocca

Pasta Capellini del Mare Farfalle with Asparagus and Prosciutto Fettuccini with Portabella and Asparagus Greek Pasta Salad Linguini with White Clam Sauce Marinara Sauce Mediterranean Pasta Mom's Meatballs Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Pesto Ravioli, Three Cheese Seafood Pasta Stuffed Shells Tortellini with Porcini Mushroom Sauce Tuscan Ragu Sauce

Poultry Brunswick Stew Chamorro Marinade Chicken Casserole Chicken Cordon Blue Chicken Lucia Chicken Paprika Citrus Tarragon Chicken Coq au Vin Cornish Hens a l'Orange Duck Breast with Pinot Noir Sauce Greek Marinade for Chicken Italian Chicken Stew Jambalaya Kelaguen Lemon Chicken Rice-A-Roni Mediterranean Chicken Pizza Mediterranean Pasta Oriental Chicken Salad Roasted Rosemary Chicken Sesame Chicken Teriyaki Marinade Tuscany Stuffed Chicken Warm Chicken Salad

Seafood Cajun B-B-Q Shrimp Cajun Popcorn (fried crawfish) Calamari Capellini del Mare Crab Salad Crab Salad in a Pita Crab Stuffed Flounder Crawfish Etouffee Egg Rolls with Shrimp Fresh Fish with Citrus Bagna Cauda Greek Baked Fish Grilled Fish Grilled Tuna with Olive Salad Hollandaise Sauce Jambalaya Linguini with White Clam Sauce Lobster Tails Nanny's Baked Fish Paella of Seafood Poached Fish Porcini Crusted Scallops in Beurre Blanc Prosciutto Wrapped Scampi Salmon Patties Salmon Salad Nicoise Seafood Pasta Shrimp and Grits Shrimp Creole Shrimp Scampi Shrimp with Feta Cheese Shrimp with Prosciutto and Basil Steamed Mussels Steamed Shrimp Thai Shrimp with Asparagus uneke Maryland Crab Cakes

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Vegetables Braised Leeks Broccoli Casserole Broccoli Rabe (rapini) Brussel Sprouts with Pancetta Candied Sweet Potatoes Creole Succotash Green Bean Casserole Grilled Vegetables Hollandaise Sauce Potatoes au Gratin Potatoes Lyonnaise Red Beans and Rice Roasted Potatoes Spinach and Cannellini Beans Steph's Potatoes Twice Baked Potatoes

Antipasto

Any combination or dried Italian meats, cheeses, olives, etc. can make a great antipasto. This is the combination we use most. It's more like an antipasto salad.

Preparation Time: 15 minutes Serving Size: 4

Romaine lettuce
Prosciutto
Sopressata
Mortadella
Abruzzio
Aged Provolone

Green Olives
Kalamata Olives
Marinated Artichoke Hearts
Roasted Red Peppers
Sun-dried Tomatoes
Balsamic Vinaigrette

There are no hard rules for making antipasto. This can be made either on one large platter or made in individual servings. Wash and dry romaine lettuce. Line the platter with bite-sized pieces of romaine. Next, arrange the meats over the lettuce. Now add olives, artichoke hearts, roasted red peppers and sun-dried tomatoes. Slice the aged provolone in thin strip and arrange on platter. Top with balsamic vinaigrette and enjoy.

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Updated Friday, April 23, 2010
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