Whats antipasta?!
Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil
Answers: Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Some have compared antipasto to hors d’oeuvres, but there are several distinctions. Hors d’oeuvres are served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table. They are enjoyed with drinks prior to the meal. On the other hand, antipasto is served at the table and signifies the beginning of the Italian meal. Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses
Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil
its an Italian Salad with meats, cheeses and olives and sometimes artichokes, usually in an oil dressing with seasoning....no lettuce though
= 's no pasta
but meat cheese etc
I think it is antipesto, though, but the answer above is correct.
It's ANTIPASTO, which in Italian translates to "before the pasta dish"......Usually a composed dish of Italian cold cuts, cheeses and brine cured olives, marinated mushrooms and artichokes and some pickled cauliflower and peppers, like pepperoncini (those little pickled peppers you get on the side of Italian Submarine Sandwiches) So, it's basically a large group style appetizer......Hope this helps.....Enjoy!!!
Christopher
CarolineW has the right answer. Learn from her.
It means "before the pasta." It used to be that Italian at pasta as a separate course. Not so much anymore.
Anyway, what that amounts to is that antipasta is an appetizer.
Antipasti Cristofina -- Cold Appetizer, Cristy Style
Servings: 7 to 8 cups
Ingredients:
1 lb. prosciutto, sliced extremely thin
1 lb. Genoa salami, sliced extremely thin
1 lb. mortadella, sliced extremely thin
1 lb. cappacola, sliced extremely thin
1 lb. soppressata, sliced extremely thin
1 lb. boiled ham, sliced extremely thin
6 md. tomatoes, sliced
2 cans anchovies (flat not rolled)
2 tbsp. capers, chopped
2 fresh celery hearts
1 can jumbo black (ripe) olives
2 jars pimentoes, chopped
1 jar roasted peppers, drained and chopped
1 lb. mushrooms (small buttons)
3 to 4 green peppers, sliced
1/2 to 1 pound, sharp Provolone cheese
Olive oil
Directions:
Dice all of the meats into small 1/4-inch squares. Place the diced meats in a large bowl and toss untill all the meats are thoroughly mixed.
Mash one can of the anchovies into a paste and add to the bowl. Dice all but two of the sliced tomatoes and add to the bowl. Dice the celery hearts, pimento, roasted peppers and mushrooms and add, along with the capers, to the large mixing bowl.
Toss all of the ingredients with a small amount of the olive oil until well mixed. Mound onto a large serving platter.
Decorate with alternating overlapping sliced tomatoes and sliced green peppers. Top the mound with the black olives and stripe the mound with the can of anchovies. Place cubes of Provolone cheese around the base of the mound. Refrigerate until ready to use.
Antipasti
Serves/Makes: 6
Ingredients:
1/2 pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Directions:
Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti.
Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.
Party Antipasti Recipe
Serves/Makes: 24
Ingredients:
1 package (9-ounce size) fresh cheese tortellini, uncooked
1 can (15-ounce size) garbanzo beans, drained
1 can (14-ounce size) artichoke hearts, drained and quartered
1 jar (11 1/2-ounce size) Pepperoncini peppers, drained
1 pint Small cherry tomatoes
1 package (8-ounce size) small fresh mushrooms
1 cup Julienne-cut carrot
1 cup Julienne-cut celery
1 cup Julienne-cut green pepper
1 cup Julienne-cut yellow squash
1/2 cup Whole ripe olives
Vinaigrette
Directions:
Cook tortellini according to package directions, omitting salt and fat; drain well.
Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Vinaigrette over vegetable mixture; toss gently to coat. Cover and chill mixture at least 4 hours.
Transfer mixture to a large serving bowl, using a slotted spoon.
hope these help. enjoy.
ps.
Antipasti literally means "before the meal" and it is a selection of small plates to whet your appetite. It frequently features vegetables done in a variety of manners: grilled, in olive oil or in a light tomato sauce, or paired with seafood or fruit. Antipasti highlights as well the "salumi" of Italy (sliced meats such as salame, prosciutto and mortadella) which no cuisine has ever duplicated. Antipasti should be fun. They are different textures, different colors, wonderful smells... a little bit of everything for everybody, and a wonderful way to gradually begin your meal.
I am a former chef and I am delighted to be able to enlighten you. Only a former chef such as myself is suited to answer your question properly, so you can dispense with all the other answers now and focus on this one.
"Before the meal" ANTIPASTO. You've been given a lot of good ideas of what to put on the plate.
There. I, a former chef, whose opinion is much more valid than the mess hall cooks who answer here have validated both YOU and THE OTHERS, the little people, the well-meaning and poor non-former chefs. I will be back. Wherever there is a cry for kitchen help, I, former chef, will be there. Whenever a poor dish is in trouble and needs help, call for me: FORMER CHEF!!!!