| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian, Salads | 4 | Servings |
INGREDIENTS
| 4 | Thin slices Italian salami | |
| 4 | Thin slices Prosciutto | |
| 4 | Anchovy filets | |
| 2 | Celery hearts; cut in halves | |
| Lengthwise | ||
| 1 | cn | (Small) Italian tuna fish |
| 1 | cn | (Small) imported Italian antipasto |
| 8 | lg | Green olives |
| 2 | ts | Capers |
| 4 | Artichoke hearts in oil | |
| 1 | cn | (Small) pimentos |
| 4 | sl | Tomato |
| 4 | Vinegar peppers | |
| 8 | Black ripe olives |
INSTRUCTIONS
Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997
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