Italian Antipasto

Antipasto is not the name of a specific dish, but is more akin to the term appetizer. It refers to the first course of an Italian dinner, the one “before the pasta.” Most often, what we refer to as antipasto is a collection of foods, artfully arranged on a large platter, like an hors d’oeuvres plate. Antipasti may be made of meat, fish, vegetables, beans, rice . . . almost anything savory.

Italian cold cuts such as salami and mortadella are staples on antipasto plates, as are cheeses, olives, and vegetables such as beans, roasted red peppers, marinated carrots or cauliflower, and celery sticks. Artichoke hearts, grilled eggplant, peperoncini or the mixture of pickled vegetables called giardiniera are other vegetable options.

If using tuna on an antipasto plate, use only Italian tuna, which has far more flavor than other canned tunas. Anchovies and shrimp are other common seafood choices. Add brasaola and prosciutto for more meat options. Small rice fritters known as arancini or toasted bread crostini or bruschetta are also popular additions. One of the most addictive antipasti is peperoncini al tonno, small hot peppers stuffed with tuna and left to age in olive oil for a week to several months.

Obviously, there are no rules for antipasto plates except that they be attractively arranged and contain a good variety of foods. Browse through our catalog at Gourmet Pantry to find beans, tuna, roasted peppers and other delicacies to add authenticity to your table. Enjoy the conviviality of an Italian dinner, with the tone set by the fun and abundance of antipasti.

Popularity Index: 2%

(1 votes, average: 2 out of 5)

 Loading ...