INGREDIENTS

INSTRUCTIONS

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,
1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“The ultimate success story begins with finding God”