Recipe#7

Title: Antipasto 05

From: Gareth & Donatella ghwmcs@globalnet.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Italian Antipasto 
 Date: 5 Jul 1998 06:23:04 -0600 
 Message-ID: <6muhs9$rs6$1@heliodor.xara.net> 

 Prosciutto e melone (ham and melon)
 Garnish every slice of melon with a couple of slices of very thin sliced
 parma ham.
 Fichi e prosciutto
 Same thing but with figs (ripe and ready to eat).
 Funghi marinati
 Porcini mushrooms (small)
 olive oil
 garlic
 thyme
 bay leaf
 parseley
 salt
 peppercorns
 coriander
 Clean the mushrooms. blanch in salted water for 10 min. drain them
 and wash under cold water and dry them.
 For the marinade: in a little pan add 1 glass of olive oil, 1 clove
 of garlic chopped finely, thyme 1 bay leaf some peppercorn, corinader
 and the parseley. simmer for 15 min. Pour the hot marinade on the
 mushrooms. Let it cool down and rest in the fridge for two or three
 days. Serve with some of the marinade.
 Peperoni (peppers)
 Grill the peppers until the skin goes charcoal. peel them and cut
 them into stripes. lay in a pie dish with salt, pepper, garlic
 sliced, parseley and good amount of olive oil. Rest overnight in
 the fridge and serve at room temperature.