| 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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