| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers | 1 | Servings |
INGREDIENTS
| 1 | lb | Genoa salami |
| 1 | lb | Prosciutto |
| 1 | lb | Pepperoni sausage |
| 1 | lb | Capicola or hot ham |
| 1/4 | lb | Mozzarella cheese |
| 1/4 | lb | Provolone cheese |
| 3/4 | c | Parmesan cheese |
| 1 | c | Sliced black olives |
| As needed olive oil | ||
| 1/8 | c | Fresh fine herbs; mined OR 1/4 cup dried Italian herbs |
| 1/8 | c | Red wine vinegar |
INSTRUCTIONS
1. Get meats & cheese from the deli, have them sliced thin and then cut them into bite-sized pieces. 2. toss all together in a bowl and add parmasean, olives, herbs. 3. lightly coat with olive oil and then add vinegar, toss again. NOTES : Make a day in advance to give everything a chance to marinate. Recipe by: Jamie Az. Posted to recipelu-digest Volume 01 Number 507 by CuisineArt <CuisineArt@aol.com> on Jan 12, 1998
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