| 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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