Antipasto Misto Recipe
Ingredients
| 4 oz. Italian salami, finely sliced | ||
| 12 each, black and green olives | ||
| Hard boiled eggs | 4 | |
| 1 small can anchovies in oil | ||
| 2 oz. raw button mushrooms, sliced | ||
| 1 canned red pimento | ||
| 3 oz. cooked green beans | ||
| Olive oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
Directions
A colourful mixed hors d'oeuvre which makes an appetizing and fairly substantial starter to a light meal.
Arrange the salami and olives on a long platter.
Cut the eggs into wedges and stand on top of the salami.
Drape the drained anchovies over the eggs.
Put the mushrooms into a bowl.
Chop the pimento and add to the bowl with the green beans.
Beat the oil, lemon juice and seasoning well together.
Add to the mushroom mixture and toss well.
Arrange in small heaps round the edge of the platter.
Arrange the salami and olives on a long platter.
Cut the eggs into wedges and stand on top of the salami.
Drape the drained anchovies over the eggs.
Put the mushrooms into a bowl.
Chop the pimento and add to the bowl with the green beans.
Beat the oil, lemon juice and seasoning well together.
Add to the mushroom mixture and toss well.
Arrange in small heaps round the edge of the platter.
Chef
