Antipasta Cristofina -- Cold Appetizer, Cristy Style

Time

prep 2:00       total 2:00

Yield

7 to 8 cups

Ingredients

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

Instructions

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.

Author's Comments

Taken from the "Old Country Italian Cookbook", by Donald JP La Marca.

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