Bite-Size ANTIPASTO
Serves 6 to 8
Antipasto can contain any number of ingredients. Our version uses two types of salami, but you should feel free to use whatever Italian cured meats you prefer. We often use slices of prosciutto and pepperoni. Marinated mushrooms, and varied cheese assortments are also good additions.
What we love about this dish is that it can be made several hours ahead and refrigerated without the fresh basil. Just mix in the basil right before you serve.
8 ounces soppressata, cut into ¼-inch-thick slices and quartered
8 ounces Genoa salami, cut into ¼-inch-thick slices and quartered
8 ounces provolone cheese, cut into bite-size pieces
8 ounces bocconcini (small balls of fresh mozzarella cheese)
1 pint cherry tomatoes, halved
1 (14-ounce) can artichokes, drained and quartered
1 cup sliced pepperoncini, drained, 2 tablespoons juice reserved
1 cup halved Peppadew peppers, drained, 2 tablespoons juice reserved
2 teaspoons red pepper flakes
¼ cup green olives, pitted and coarsely chopped
½ cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Freshly ground black pepper
¼ cup shredded fresh basil leaves
In a serving bowl, combine the soppressata, Genoa salami, provolone, bocconcini, cherry tomatoes, artichokes, pepperoncini and their juice, Peppadew peppers and their juice, and red pepper flakes. Toss well.
Mix in the chopped olives and toss again. Drizzle the olive oil over everything, followed by the red wine vinegar and a few grinds of black pepper. Mix in the shredded fresh basil leaves just before serving.
MARINARA Sauce
Makes about 8 cups
Marinara sauce is fundamental to Neapolitan cooking.
Rather than opening a jar of sauce, try taking the time to make your marinara from scratch. It’s simple and doesn’t take all that long. Whether you use canned or fresh tomatoes, homemade marinara sauce has so much flavor that any ready-made sauce will be bland in comparison.
This sauce will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months. We like to freeze smaller portions in individual containers for later use in recipes that do not require an entire pot of sauce.
2 (28-ounce) cans whole peeled San Marzano tomatoes or 24 Roma tomatoes
¼ cup olive oil
4 garlic cloves, thinly sliced
4 fresh basil leaves
⅛ teaspoon dried oregano
If using canned tomatoes, pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.
If using fresh tomatoes, cut an X into the bottom of each tomato. Blanch the tomatoes in boiling water for 25 seconds, then transfer with a slotted spoon to a large bowl of ice water. When cool enough to handle, peel off the tomato skins and remove the stems. Then use your hands to break up the tomatoes in a bowl until chunky.
Put oil in a large saucepan, heat over medium heat. Add the sliced garlic and sauté until light brown. Add the tomatoes and their juices, basil, and oregano. Simmer until the oil rises to the top, 30 to 40 minutes.
