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Antipasti Platter A web-exclusive recipe from Italian Cooking and Living
Asparagus Wrapped with Bresaola
Blanch the asparagus until bright green. Drain and lightly toss with salt, pepper,
and olive oil. Wrap asparagus with one thin slice of bresaola.
Prosciutto-Arugula Bundles
Wash and chop 1 bunch of arugula, leaves only. Season with salt, pepper, and
olive oil. Roll 1 tablespoon of the mixture in one thin slice of prosciutto,
and serve.
Salami and Celery Root Bundles
Finely julienne 1 celery root. Season heavily with dijon mustard, olive oil,
salt, and pepper. Toss well. Roll 1 teaspoon of the mixture in one slice of
salami, and serve.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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