Kim Dannies: Lifestyle & Adventure writing

Antipasto: The Winter Cook’s Antidepressant
January 6, 2005

You may be in cooking recovery from the holidays, but that’s no excuse to stop partying with friends and family. In fact, with deep winter approaching it is more important than ever to stay connected with loved ones over casual meals that provide stimulating conversation and good quality fuel. A beautiful centerpiece for such gatherings is antipasto, a hot and cold hors d’oeuvre display of cheeses, olives, smoked meats, fish and marinated vegetables. Antipasto literally means “before the meal” in Italian, but I use it as the magic bullet when entertaining — guests nibble on it with cocktails and then create multiple salad courses that last straight through to dessert.

Deli Shopping List: buy one half pound (or more) of each of the following: sliced Genoa salami, prosciutto, mozzarella, provolone, pitted green olives, a combo of black olives.

Prep: Working in stacks of three slices of meat, cut the stack into one fourth inch strips. Repeat with the cheeses.

Grocery Shopping List: 2- 19 ounce cans of Progresso cannellini beans. 6 ounces of tuna in oil. 2 ounces flat fillet anchovies. 1 bottle each of Ken’s Lite Caesar dressing and Cardini’s creamy Caesar dressing. 2 cans marinated artichoke hearts. 8 ounces olive oil. Kosher salt, fresh pepper, red pepper flakes.

Prep: Open beans, rinse, drain in a colander. Open tuna, anchovies, and artichokes, reserve in oil. Pour dressings into attractive serving bowls.

Produce Shopping List: 1 head radicchio. 6 heads romaine lettuce. 3 zucchini. 1 large red onion, 1 each red, yellow and orange sweet pepper. 1 small white onion. 1 pint grape tomatoes. 2 fresh rosemary sprigs. 1 lemon.

Prep: Peel apart radicchio and line a large platter with it. Chop romaine lettuce and place in a large separate serving bowl. Slice zucchini in half lengthwise and then half again. Slice red onion into quarters, toss in 1 tablespoon of olive oil. Core and cut peppers into one fourth inch strips. In a hot sauté pan heated with 1 teaspoon of olive oil, sauté vegetables in individual batches. Place each batch in a separate bowl. Toss the red onion with a little vinegar. Sprinkle kosher salt and fresh pepper over each batch. Thinly slice white onions into rings and separate.

In a small bowl, zest the lemon and then squeeze in the juice. Stir in one half cup olive oil, salt and pepper and whisk together. Add the tomatoes and chopped rosemary leaves; gently fold in drained beans. Place in a medium serving bowl in the center of your platter. Place remaining goodies in attractive clusters on the platter. Invite your guests to create their own masterpiece, you relax with a glass of wine. Serves 8-14.