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I Am Looking For A Recipe For Antipasto - Antipasto Recipes
In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.” A lot of antipasti are made with meats, seafood, and vegetables.
Italian food often has olive oil drizzled over it, and sometimes there is olive oil on the table for this purpose. Take advantage of it. The type of fat as well as the antioxidants in olive oil are part of the reason for the healthfulness of the “Mediterranean Diet.”
Here are just a few of the Health benefits of the ingredients used in Italian Antipasto Recipes:
Olives are a good source of vitamin E. Vitamin E is the body's primary fat-soluble antioxidant. It goes after and directly neutralizes free radicals in all the fat-rich areas of the body. In combination, stable monounsaturated fats and vitamin E add a significant safety factor to cellular processes like energy production, a process that generates free radicals even when things are running smoothly.
Research is now slowly proving that there is a high likelihood that the consumption of tomatoes and tomato based products actually may prevent serum lipid oxidation and reduce the risk of macular degenerative disease.
Both hot and sweet peppers contain substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating. This is great news; it means your body is burning extra calories, which helps weight loss.
ITALIAN ANTIPASTO SALAD
Ingredients
" 1 head romaine lettuce, cut into bite-size pieces
" 1/2 head radicchio
" 1 cup rinsed canned red kidney beans, patted dry
" 1 cup rinsed canned garbanzo beans (or chick peas), patted dry
" 2 cans of tuna
" 6 ounces Provolone, cubed
" 2 tomatoes, coarsely chopped
" Balsamic Vinaigrette, recipe follows
" Salt and freshly ground black pepper
" Combine the first 7 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
" Serves: 6 to 8
" Prep Time: 5 minutes
Balsamic Vinaigrette:
" 1/2 cup balsamic vinegar
" 2 teaspoons salt
" 1 cup extra virgin olive oil
" Salt and freshly ground black pepper
Directions
Mix the balsamic vinegar and salt in a bowl. Slowly whisk in the extra virgin olive oil. Season the vinaigrette with salt and pepper, to taste.
NOTE: you will not require the full amount for the salad. Store in a cool dry spot for the next salad.
about the author: Rosemary Gullo
Rosemary Gullo is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
http://www.HealthyItalianCooking.com
I Am Looking For A Recipe For Antipasto - Antipasto Classico
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