2484 Antipasto

In Tuscany we would do sliced meats, crostini, crostone and bruschette. Crostini being small slices of bread, not toasted, with a spread of some sort on top (chicken liver or better, spleen is a regional favorite as is mayo mixed with spring garlic), crostone are larger slices of bread with toppings and then baked (sausage and cheese or mushrooms and something), bruschette, grilled (or toasted) bread rubbed with garlic and drizzled with olive oil and salt. To these you can add chopped tomatoes with basil.

MMmmmmmmm Cristina, They all sound yummy. I quite fancy the bread rubbed with garlic and drizzled with olive oil and salt and the chopped tomatoes and basil.

My mother in law boils eggs, chops them in half, scoops out the yolk and mashes it all up with tuna, mayo and a fillet or 2 of anchovy. she then puts this back into the egg halves. Its yummy.

Another one: cannellini beans (you can use a tin), slice an onion really really thin, a small tin of tuna. Mix the beans onion and tuna together and drizzle e.v.olive oil and balsamic vinegar, salt and pepper over.
karen

Thanks Karen, both of these sound delicious, in fact I've got the beans already in the cupboard, so may try this tonight with some of Cristina's bread suggestions. Keep them coming, I'm having a get together in a couple of months so will definitely impress my friends, no boring hot pot supper for them...;)

I am a huge garlic lover, so is hubby, good job so the tomatoes sound fantastic but we found when we ate out in Ostuni a lot of the dishes didn't have garlic in and on the salads we were served fennel instead of onions.....

This really ticked me, this is a thread about food, food and more food and look what advert popped up at the bottom of the page. :eek: :mad: :eek:

[url]http://fatloss4idiots.com/[/url]

(just going to have a quick look though ;) )

oooh just thought of another one (not that I ever think about food !!)
We went to friends and they'd done small pieces of parmesan 'battered and fried'------gorgeous. I haven't tried it yet - but probably would break an egg/beat it & add a bit of flour, then dip the pieces of parmesan in and then fry and drain on kitchen paper. It really was yummy!
Gotta go now and get some tissue to wipe the dribble off my chin:)

I so love Antipasto I think I could live on them.......... mini bites of fantastic food, trouble is I could eat so much it doesn't turn out very mini and then I eat the main course not to mention the pud. no wonder I own a treadmill, I should be strapped to it for several hours a day!!!!!!!!:)

Has anyone had antipasto alla piemontese, o giardiniera?
you can buy in most supermarkets, add some tuna fish and enjoy it with bread or grissini!!

here goes the recipe:
PEPERONI ROSSI E GIALLI GR 600
CAVOLFIORI GR 600
CIPOLLINE GR 600
ZUCCHINE GR 600
FAGIOLINI GR 600
CAROTE GR 600
SEDANO GAMBO N 3
PASSATO DI POMODORO BOTTIGLIA N 2
ACETO BIANCO BICCHIERI N 2
OLIO EVO BICCHIERE N 2
ZUCCHERO CUCCHIAI N 4
SALE CUCCHIAI N 2
PEPE IN GRANI VERDE O BIANCO N 0
DESCRIZIONE
TUTTE LE VERDURE (ECCETTO LE CIPOLLINE) VANNO TAGLIATE A DADINI O DISCHETTI, IL
CAVOLFIORE VA DIVISO IN CIUFFETTI.
NELLA PENTOLA PORRE I CONDIMENTI E LE CAROTE CUOCERE 3 MINUTI POI
APRIRE AGGIUNGERE LE ALTRE VERDURE CHIUDERE E CUOCERE DAL FISCHIO NON PIU' DI
2-3 MINUTI SE NO VIENE UNA PAPPOCCIA.
APRIRE LA PENTOLA E AGGIUNGERE IL PASSATO DI POMODORO, ACCENDERE IL FUOCO E
MESCOLANDO PORTARE AD EBOLLIZIONE PER DUE MINUTI.
PORRE NEI VASETTI DI VETRO E SOPRA METTERE QUALCHE GRANELLO DI PEPE, CHIUDERE
I BARATTOLI E PORLI COPERTI D'ACQUA IN BAGNO MARIA PER ALMENO 30 MINUTI, LASCIAR
RAFFREDDARE E PORRE IN LUOGO FRESCO ASCIUTTO E BUIO. CONSUMARE NON PRIMA DI
30 GIORNI. OTTIMA COME ANTIPASTO INSIEME A DEL TONNO SOTT'OLIO.

then you put the lot in sterilized jars, boil them etc....

Paola

Ooh Paola
I absolutely love Antipasto alla Piemontese........although I have never attempted to make it. I bought some the other week at the market in Cumiana and it was sooooo delicious. I could just eat a whole bowl full !
Karen