Antipasto all'italiana (2)

Preparation of Italianate appetizer, fast to do, just takes a bit of imagination, so that the pot is also pleasant to the eye.

The idea that we suggest in this recipe is very simple but very effective.

Need for two type rectangular trays and a cup like those used for shrimp cocktail, or a simple champagne Cup.

The Cup is placed in the middle of a platter and place themselves around the waterfall the slices of Parma ham, that must be quite large; These are made with a flap inside the Cup and another that goes to lie down on the tray and lightly go over and under.

Arrange the slices of ham, in two parallel rows aligned the slices of ham, folded into two or three parts and arranged to cover one of the short sides of the tray.

Then fold in half salsiccione slices and place them in a row on one of the long sides of the pot, covering only the central part (hereinafter referred to as the ham until the end of the ham).

Then fold in two slices of salami is also a fine paste, then roll them up and place the cone in two parallel rows, on the central part of the other long side of the tray.

Finally, arrange the slices of salame di Varzi on the outer edge of the side remained free and, at the same time, the innermost part, the slices of pork loin.

Now the tray is entirely covered.

remain the slices of tongue: roll them up and put them in the cylinder, so stick to half.

In central vacuum you introduce some few cylinders of red pepper, while every salami Cone, put a black olive.

Garnish the tray with some ventaglietto obtained from the gherkins: cut them lengthwise into thin slices, leaving attached at either end.

Open the ventaglietti, then before you arrange them on the tray.

To arrange the other ingredients in vinegar and olive oil, you can use an hors d'oeuvre trays, or take advantage of our idea, that is, as pans, nice lettuce leaves.

Place them on the tray and put the different ingredients: the end result will be pleasant.

Lonza is a regional term that indicates different parts of the pig: in Northern Italy is the loin of the animals slaughtered, in Umbria is the neck meat; in Tuscany, in the plural, corresponding to the cheeks, lips and at the tail of the ox, which you use to make a stew.

It is also (and we have used the term with this meaning) is a type of sausage made from a one-piece the boneless Loin of pork (in Northern Italy).