CHARCUTERIE AND ANTIPASTO RECIPES

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More about "charcuterie and antipasto recipes"

ANTIPASTO RECIPE | MARTHA STEWART



Antipasto Recipe | Martha Stewart image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 20

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

Steps:

  • In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
  • Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

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Jun 01, 2021 · The traditional antipasto, Italian for "before the pasta," is the first course to a larger meal, and usually does involve both cheeses and cured meats, but also a variety of pickled items, composed salads, canned fishes, and vegetables in oil or vinegar dressings.Antipasti can also be used as a sort of tapas-style set of nibbles served with drinks at a small gathering in a bar before everyone ...
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ANTIPASTO APPETIZER CHEESE BOARD - DAMN DELICIOUS
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230 ANTIPASTO, CHARCUTERIE AND CONDIMENTS IDEAS | FOOD ...
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Charcuterie is a modern word for what was called an ‘appetizer’ or meat & cheese platter in the 1980s. First, here is a quick answer – then more below. Difference Between Antipasti, Antipasto & Antipasta? Antipasto is singular and relates to one portion. Antipasti is plural and relates to multiple portions.
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Place the mixed olives and artichokes, Marcona almonds and crostini in small serving bowls or vessels, and place on or around the board. Slice the Bianco D’Oro and Chorizo into ¼ inch thick, round slices and arrange them on the board. Arrange the remaining meats and cheeses on the board, cutting some pieces of cheese into small pieces for ...
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ITALIAN ANTIPASTO PLATTER | COOL BEAN COOKING
Antipasto or Charcuterie, Which Is It? It can be a bit confusing with all the different names thrown about, but it is really quite simple. Charcuterie is a French term for processed meat. Antipasto is an Italian term meaning “before meal.”. The biggest difference between a true charcuterie board and an antipasto platter is that the charcuterie does not have cheese.
From coolbeancooking.com
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