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Recipe For Antipasto - Healthy Italian Antipasto
A popular antipasto tray consists of foods which are fresh and in season, different types of sausages sliced thinly, cheeses, and pickled vegetables --- all arranged artistically on a large platter. Small plates and eating utensils should be provided, and then people can serve themselves.
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 very good source of monounsaturated fat and a good source of iron, vitamin E, copper, and dietary fiber.
Tomatoes, which are actually a fruit and not a vegetable, are loaded with all kinds of health benefits for the body. They are in fact, a highly versatile health product and due to their equally versatile preparation options, there’s really no reason to neglect the tomato as part of a healthy diet.
One of the most well known tomato eating benefit is its' Lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases.
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.
ANTIPASTO CLASSICO
The beauty of this dish is that no cooking is involved. You are assembling prepared ingredients on salad plates to dazzle your guests. You may substitute the prosciutto with any cold Itailan meats and you may substitute any of the other ingredients and be a little creative.
Ingredients
4 slices Prosciutto, very thin
4 slices cantaloupe
4 bocconcini (fresh mozzarella)
4 roasted red pepper (store bought preserved in a jar)
4 black olives
4 green olives
4 pickled mushrooms
2 roma tomatoes, each tomato sliced into 4 slices
4 Romaine Lettuce leaves, washed and patted dry.
Wash the Romaine Lettuce leaves and pat dry.
Arrange on individual salad plates.
Slice the tomatoes into 4 slices each. Slice each bocconcini into 2 or 3 slices, cutting close to the edge, but do not separate. Fan the bocconcini before placing on top of the tomato.
Arrange on individual salad plates, on top of the lettuce leaves, the tomato slices and place the bocconcini fans on top.
Place the cantaloupe on the plates, to the side of the lettuce, and gently drape the prosciutto slice over top.
Group the olives on one section of the lettuce leaves on plates and then the mushrooms just beside them.
Drape the roasted red pepper along the center of the lettuce leaves on the plates.
Serve with Bruschetta Classica or crusty Italian bread.
Serves 4
Preparation and Cooking Time: 5 minutes
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
Recipe For Antipasto - Healthy Italian Antipasto
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