OT: any kick butt antipasto recipes out there?:OT

RRP · January 2021

While not egg related we all know that there are great eggers on this forum with terrific culinary tastes and talents. So any recipes you people want to share?

Eggdicted_Dawgfan · January 2021

This may be a dumb question but is there much difference between antipasto and charcuterie?

SciAggie · January 2021

Eggdicted_Dawgfan said:

This may be a dumb question but is there much difference between antipasto and charcuterie?

Ha! I had to Google that question myself. According to the interwebzz... a charcuterie board should not have cheese. So technically most of us make an antipasto board and call it a charcuterie board...

poster · January 2021

Thought antipasto was a jar full of olives pearl onions and other vegetables in a tomatoes type sauce??

Eggdicted_Dawgfan · January 2021

I’m quite confused. @RRP what exactly are you looking for as far as recipes go? I thought olives on a meat and cheese board (what I thought was a charcuterie board) was a antipasto board. I was obviously way off.

Canugghead · January 2021

La Bomba?

RRP · January 2021

Please excuse my stupidity. I had just assumed the term “antipasto” implied “antipasto salad” to most people.

SGH · January 2021

All I can say is if I had your money I wouldn’t have a care in the world

JohnInCarolina · January 2021

RRP said:

Please excuse my stupidity. I had just assumed the term “antipasto” implied “antipasto salad” to most people.

That makes more sense Ron. I don’t have any recipes for something like that but like you I’m willing to bet someone here does.

Eggdicted_Dawgfan · January 2021

@RRP this may be something like what you are looking for?
https://www.google.com/search?client=safari&hl=en-us&q=Antipasto+salad+Giada&sa=X&ved=2ahUKEwiDoeeKnYHuAhUhxVkKHW2ODsQQ1QIwLnoECBkQAQ&biw=375&bih=749#kpvalbx=_8HzyX9mlL8bt5gKv9L3YCQ5

Eggdicted_Dawgfan · January 2021

Sorry was trying to link to Giada recipe but didn’t seem to take you directly there.

thetrim · January 2021

Thanks for that link. That lady tosses a mean salad.

Botch · January 2021

According to Apple's dictionary, "Antipasto" is simply the appetizer to a traditional Italian meal. It can include charcuterie, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, cheeses, and pickled vegetables.

And, first time I've noticed this: don't know which version of Mac OS this happened, but you can no longer "cut/paste" a text section from Apple's dictionary.

Let me try Wikipedia:

Antipasto (plural antipasti) is the traditional first course of a formal Italian meal.[1] Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.
The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds, and include hard and soft cheeses.
Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer.

JohnInCarolina · January 2021

thetrim said:

Thanks for that link. That lady tosses a mean salad.

Well played.

Botch · January 2021

Hmm, it works there (and it was the same definition, interesting).
This forum's software doesn't allow you to wrap a section in Quotes, and then type further in your own voice. Unless there's a trick I'm not familiar with.

Eggdicted_Dawgfan · January 2021

Is that case- https://www.yummly.com/recipes?q=italian appetizers giada&qid=ingredient_parent-meat&search-params=[{"field":"allowedIngredient","value":"meat"},{"field":"q","value":"with+meat"}]&location=/amp/recipes?q=italian appetizers giada&allowedIngredient=meat&qgs=with+meat&id=yes&text=Yes&passthru={"id":"yes","text":"yes","filterText":"meat","searchParams":[{"field":"allowedIngredient","value":"meat"},{"field":"q","value":"with+meat"}]}&gs-skip=ingredient_parent-meat&isLozenge=true&allowedIngredient=meat&qgs=with meat&utm_medium=yummly_amp_site&utm_source=yummly_amp_site

Eggdicted_Dawgfan · January 2021

Unnecessary ^

fishlessman · January 2021

had never known there were different types, the italian neighborhoods around me use fusilli pasta as a base(usually green) and always good olives, never the canned black olives. to get the better olives i would need to hit the lebanese markets

northGAcock · January 2021

Ron, I am a big fan of the Antipasto salad, and believe the key to it really boils down to two things:

(1) Great ingredients. Marinated vegetables (roasted red Peppers, artichoke and mushrooms) should be sourced with the best products available. Beyond that, your cheeses (Mozzarella & Provolone) and meats (ham, peperoni, prosciutto etc.) should be of the quality of Bores Head. Iceberg and romaine combination should be used for your lettuce base.

(2) The dressing brings it all together and it should be quite simple to do. A mix of a nice Olive Oil, Red Wine Vinegar. Add some Dijon mustard to infuse it with flavor. On the spice front, add dried oregano or Italian seasoning. I prefer (if you have an herb garden) to add some fresh basil, chives and parsley), but not required. To this I add three ingredients to taste. Salt and Pepper, and some freshly grated Parmesan with a good whisking.

Not sure this is helpful to you.....but I appreciate your quest for greatness on this one.

RRP · January 2021

northGAcock said:

Ron, I am a big fan of the Antipasto salad, and believe the key to it really boils down to two things:

(1) Great ingredients. Marinated vegetables (roasted red Peppers, artichoke and mushrooms) should be sourced with the best products available. Beyond that, your cheeses (Mozzarella & Provolone) and meats (ham, peperoni, prosciutto etc.) should be of the quality of Bores Head. Iceberg and romaine combination should be used for your lettuce base.

(2) The dressing brings it all together and it should be quite simple to do. A mix of a nice Olive Oil, Red Wine Vinegar. Add some Dijon mustard to infuse it with flavor. On the spice front, add dried oregano or Italian seasoning. I prefer (if you have an herb garden) to add some fresh basil, chives and parsley), but not required. To this I add three ingredients to taste. Salt and Pepper, and some freshly grated Parmesan with a good whisking.

Not sure this is helpful to you.....but I appreciate your quest for greatness on this one.

Thank you for your help and kindness!

nolaegghead · January 2021

PSA: don't EVER mix antipasto with pasto or they will annihilate each other.

OT: any kick butt antipasto recipes out there?:OT

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