Ingredients:
150 G Prosciutto Crudo
160 G Prosciutto Cotto
100 G Salame A Pasta Grossa (salsiccione)
100 G Salame A Pasta Fine (ungherese)
100 G Salame Di Varzi
100 G Lonza Di Maiale
100 G Lingua Salnitrata
Peperoni rossi e gialli Sott'aceto
Alcune Olive Nere
Alcuni Cetriolini
Alcune Olive Verdi
Tonno Sott'olio
Alcune Cipolle Borettane sott'aceto
Alcuni Funghetti Sott'olio
Alcuni Peperoncini Interi Sott'aceto
Alcuni Carciofini Sott'olio
Alcuni Filetti D'acciughe
1 Cespo Insalata Lattuga
Method:
Preparing an Italian antipasto is really quick to do and requires only a little fantasy, so that the dish is pleasing even to the eye. This recipe suggestion is very simple but very effective. You will need two rectangular platters and a glass such as is used for a prawn cocktail, or else a simple champagne glass. The glass is placed in the middle of platter. The slices of prosciutto crudo, which should be quite large, are arranged in cascades around the glass, with one edge inside the glass and the other trailing on the platter, and slightly overlaid on one another. Place the slices of prosciutto crudo lined up in two parallel rows, folded into two or three parts and arranged so as to cover one of the short sides of the platter. Then fold the slices of salsiccia in half and arrange them in a line along one of the long sides of the platter, covering only the central part (following the cooked ham, up to where the cascades of prosciutto crudo ends). Then fold the slices of salami in two and roll into a cone. Arrange these in two parallel lines, on the central part of the other long side of the tray. Finally, place the slices of Varzi salami on the outer edge of the free side and the slices of pork loin, in parallel, on the inner part. Now the platter is completely covered, with the tongue slices remaining. Rolls these into cylinders and place them into the glass, so that they protrude by half. Place some strips of red peppers in the central parts of the cylinders, and a black olive in each cone of salami. Garnish the platter with some gherkin fans: cut the baby gherkins lengthwise into thin slices, leaving one end attached. Open the fans before arranging on the platter. To arrange the other ingredients, you can use an hors d’oeuvres tray or, use our idea which makes use of lettuce leaves as small trays. Arrange these on the platter and place the various ingredients on them: the end result will be very agreeable. Lonza is a regional term that indicates different parts of a pig: in Northern Italy, it is the loin of the animal; in Umbria, it is the neck meat; in Tuscany, instead, it corresponds to the cheeks, lips and ox tail, which is used to make a stew. It is also (and we have used it with this meaning) a type of salami, made by packing the de-boned pork loin in a single piece (coppa, in Northern Italy).
