CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Ceideburg 2, Italian, Salads |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
1/19
A good Italian antipasti spread always demonstrates the wisdom of
simplicity and this tomato antipasto proves the point again. Make a
dressing by combining the oil drained from a tin of anchovies with the
juice of a lemon, freshly coarse-ground pepper and half a tablespoon
of chopped fresh oregano. Set aside to allow the flavour to improve.
Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter
draping an anchovy fillet over each wedge. Pour the dressing over the
tomatoes and serve the antipasto with crispy pane de casa from a good
Italian bakery. Makes 4 servings. From "Raw Materials" by Meryl
Constance, Sydney Morning Herald, Posted by Stephen Ceideberg;
February 18 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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