Home for the Holidays

Passport & Plate - Antipasta

Italy | Saturday, February 28, 2015 | 5 photos

Ingredients
8 oz table riccota cheese - sliced into 2 or 3-inch sticks


8 oz parmesan cheese - whole - sliced into 2 or 3-inch sticks
8 oz romano cheese - whole - sliced into 2 or 3-inch sticks
8 oz asiago cheese - whole - sliced into 2 or 3 inch sticks
Variety of olives steeped in extra virgin olive oil -- Kalamata. Colivita, etc
8 oz salami -- rolled individually
8 oz soppraseta -- rolled individually
8 oz prosciutto -- rolled individually
4 celery stalks sliced into 4-inch sticks

 

How to prepare this recipe
Arrange celery sticks in circular fashion around the plate. Be sure to arrange some slices in the center. Arrange cheeses around the celery sticks. Top with variety of olives infused in extra virgin olive oil. Arrange rolled cold cuts atop olives, cheeses and celery. Sprinkle a few more olives over rhe meats. Drizzle extra virgin olive oli atop meats. Enjoy with your choice of crusty Italian bread and fine Italian wine.

 

The story behind this recipe
I am displaced from my home in Louisville, Kentucky, and am staying in Boston, Massachusetts, where I am treating for acute myleod leukemia at the Dana-Farber Cancer Institute. I grew up in Salem, Massachusetts, so family and friends are here. My friend from college, MaryAnn Cassel and her husband Jim offered me a place in there home at no cost to me. To repay them, I cook when I am well enough. MaryAnn dubbed me a foodie. If I am up to it, I plan and prepare delightful meals. Neither MaryAnn nor Jim had ever recalled enjoying an antipasta. I made the dish one evening -- and they thoroughly enjoyed it.