Thursday, January 9, 2014

Carmela Soprano's Antipasto

After a few days those commercials to join a gym can get to you.
I know we’ve all overindulged.
And now we all want to lose a few pounds.
But a salad just seems like such a letdown from all the fun holiday food.

In Entertaining with the Sopranos there’s a compromise.
Yes, I know that basically it’s a salad.
But it just has a certain festive flair to it.

Back in 2010 I gave a quick rundown of what’s in Antipasto:
Cold cuts, cheese, olives, mixed pickled veggies and tomatoes.
Anchovies on a separate dish because Paul hates them.

Antipasto can be a pot luck dish of whatever you have in the house.
If you want to do it a la the Sopranos, here’s Carmela’s recipe.

If you want to go to a little extra trouble you can also prepare:


Serves 8 to 12

On a large serving platter make a bed of
1 small head green leaf lettuce, trimmed, washed and dried

Loosely fold or roll up
4 ounces sliced hot or sweet capicola
4 ounces sliced soppressata or other Italian-style salami 
4 ounces thinly sliced prosciutto, such as prosciutto di Parma
Arrange them on the platter.

Add to the platter
4 ounces sliced mortadella
8 ounces sharp provolone, cut into wedges
8 ounces ricotta salata, cut into wedges

Garnish the platter with
black olives, such as Gaela or oil-cured cracked green Sicilian olives
Pickled peperoncini or other hot peppers
Giardiniera (mixed pickled vegetables)
Roasted peppers
Anchovy fillets
Marinated sun-dried tomatoes, artichoke hearts, mushrooms
Cover and refrigerate until ready to serve.

Serve with Italian bread or breadsticks.

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