ANTIPASTO
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients in large pot. Boil 5 minutes.
- Add next 4 ingredients, boil 10 minutes.
- Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
- Process in a hot water bath for 15 minutes.
- Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
- Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
- Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
ANTIPASTO PLATTER
There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Number Of Ingredients 32
Steps:
- 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
- 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
- 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
- 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
- 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
- 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
- Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
ANTIPASTO PLATTER
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Provided by WMAURO
Categories Appetizers and Snacks Antipasto Recipes
Time 45m
Yield 20
Number Of Ingredients 20
Steps:
- Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
- Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
- Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
- Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
- Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
ANTIPASTI PLATTER
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange all components decoratively on a large platter.
- Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
- Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
- In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.
ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS
Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
- Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
- Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
- To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.
Nutrition Facts : Calories 879 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 7.7 milligram of sodium
ANTIPASTO PLATTER
Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.
Provided by Dee514
Categories Lunch/Snacks
Time 20m
Yield 1 Large Antipasto, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Sliced meats may be rolled up (into tube shapes).
- Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
- A cruet of olive oil and vinegar near by is a nice touch.
Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4
ANTIPASTO PLATTER
This Antipasto Platter is one of my favorite arrangements to prepare for gatherings. See the blog post for more ingredient suggestions.
Provided by Joanne Ozug
Categories Appetizer
Time 15m
Number Of Ingredients 19
Steps:
- Select a large platter and a large wooden board for it to rest on. The platter will have the meats, cheeses, and vegetables, and the board will hold the crackers around the platter.
- Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients.
- Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto.
- Begin filling in with groups of vegetables. Since the olives are so small, I like to put those in a bowl, but otherwise I place groups of items like artichokes or cherry peppers in heaps on the platter.
- Cut the cheeses into bite-sized wedges or cubes, if necessary. Place on the platter in groups, along with the marinated mozzarella.
- Once the platter is filled, place it on the wooden board, then arrange the breadsticks and crackers all around it. Serve and enjoy!
Nutrition Facts : Calories 427 kcal, Carbohydrate 1 g, Protein 20 g, Fat 38 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1131 mg, Fiber 1 g, ServingSize 1 serving
SUMMER ANTIPASTO PLATTER
This super easy to assemble Summer Antipasto Platter has so much flavor and is incredibly satisfying. It's absolutely perfect for eating outdoors from your patio to picnic. There's no cooking involved here, just a few minutes of chopping and assembling. It's one of my favorite ways to entertain, or for an easy date night dinner. Choose to mix and match according to what's in season and the ripest for the best flavor!
Provided by Kari Peters - Get Inspired Everyday!
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- Assemble everything listed as desired. Then drizzle with olive oil, balsamic, and sea salt.
- To assemble as pictured, lay out the sliced heirloom tomatoes on each side of a large oval platter. (Mine is 16″ x 12″.) Top with the halved mozzarella balls and the sliced cherry tomatoes to make the Caprese salads.
- Next wrap the 4 slices of melon with 4 slices of prosciutto and lay 2 by each of the Caprese salads on opposite sides of the platter.
- Then place the 2 kinds of cheese on the opposite empty sides of the platter. From there fill in with the genoa salami folded into quarters and the berries. Sprinkle with basil.
- You can tightly cover and refrigerate the platter for a few hours at this point.
- Then when ready to serve drizzle with the olive oil, balsamic, and sea salt.
- Serve immediately.
ANTIPASTO PLATTER
An antipasto platter with your favorite meats, cheeses, & Italian condiments is the perfect option for an easy dinner or fun party appetizer.
Provided by April Woods
Categories Appetizer Main Course Snack
Time 15m
Number Of Ingredients 7
Steps:
- First, choose a board that you're going to put everything on. It doesn't have to be fancy! We often will use a large sheet pan.
- Next, gather your ingredients. We try to always include meats, cheeses, fruits, and breads.
- Then, make sure everything is bite size and easy to eat without utensils. Cut larger items up into smaller pieces.
- Finally, arrange everything on your board. Remember to put the wet items in small bowls or jars to avoid dripping and muddling flavors.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
ANTIPASTO
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
- Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.
ANTIPASTO PLATTER
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
More about "antipasto plate food"
ITALIAN STYLE ANTIPASTI | ITALIAN RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 15 minsCategory StartersCalories 182 per serving
- Top the meat with some Parmesan.Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste.
- Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil.
ANTIPASTO PLATTER RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 119 per serving
- Using the lettuce or cabbage leaves as bowls, place any "wet" ingredients into them and arrange on the platter. You can see that we used it for the artichokes, peppers, sauce, bocconcini and more. This ensures that the rest of the ingredients on the board don't get soggy.
- Place the remaining ingredients on the platter as desired. The basil give the entire platter a beautiful smell and people can take pieces and pair it with the food.
ANTIPASTO PLATTER TIPS - 14 IDEAS FOR THE PERFECT ...
From thegardeningcook.com
Reviews 7Calories 454 per servingCategory Appetizers
WHAT IS ANTIPASTO? - WHOLE FOODS MARKET
From wholefoodsmarket.com
10 BEST ITALIAN ANTIPASTO PLATTER RECIPES - YUMMLY
From yummly.com
ANTIPASTI RECIPES - JAMIE OLIVER
From jamieoliver.com
ANTIPASTO PLATTER | CANADIAN LIVING
From canadianliving.com
ANTIPASTO PLATTER | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ANTIPASTO PLATE RECIPE - REAL SIMPLE
From realsimple.com
3/5 (6)Total Time 15 minsCategory FoodCalories 853 per serving
- Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens.
- Drizzle the salads with the olive oil and vinegar and season with salt and pepper to taste. Gently toss.
ANTIPASTO PLATTER RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (14)Calories 253 per servingCategory Appetizer
- Arrange all the ingredients on a large platter. If using the sauces, place them in small bowls. Garnish with fresh herbs, then serve.
- If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours. Remove from the refrigerator, uncover, and add bread and herbs. Let stand for 20 minutes, then serve.
ITALIAN ANTIPASTO PLATTER - CIAOFLORENTINA
From ciaoflorentina.com
Cuisine ItalianCategory AppetizerServings 8Total Time 25 mins
- Preheat a cast iron griddle and grill the sliced baguette until nice char marks form. Gently rub each one with a garlic clove and brush lightly with olive oil. Set on the board.
- To make the tapenade process the olives with the roasted red peppers, garlic, olive oil and red wine vinegar in a food processor until a rustic texture forms. Adjust seasonings with some sea salt and transfer to a small serving bowl.
- Add the goat cheese olive oil and fresh chives to the bowl of a mini food processor and puree for a couple of minutes until whipped. Using a small spoon stuff cherry peppers with some of the whipped goat cheese. Transfer what’s left to a bowl, cover with plastic wrap and refrigerate together with the peppers until ready to plate.
- Transfer the ricotta cheese with a lug of olive oil and lemon zest to a food processor and process until fluffy and smooth, about a minute or so.
ANTIPASTO PLATTER (IDEAS + HOW-TO) | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
Cuisine ItalianTotal Time 30 minsCategory AppetizerCalories 497 per serving
- If you’re roasting veggies for your Antipasto Platter, preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Wash and trim the veggies as needed depending on what you use, (such as trimming the ends from the asparagus) and arrange them in a single layer on the baking sheet. Drizzle with a small amount of olive oil and sprinkle with sea salt. Toss the veggies to thoroughly coat them before placing them in the oven. Roast for 6-8 minutes or until the veggies are just tender. Remove them from the oven to cool while you assemble your platter.
- Arrange your cheeses, meats, and fresh veggies on your choice of platter. I used a big marble board about 2′ x 1 1/2′ with a piece of parchment paper in the middle. Add the warm roasted veggies and scatter a few smoked almonds around the platter.
HOW TO MAKE AN ANTIPASTO PLATTER - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
5/5 (17)Total Time 10 minsCategory Appetizer, LunchCalories 400 per serving
- Make sure the dry ingredients (bread, crackers) aren't next to the wet ingredients (fruit, veg) or they might get soggy.
GUIDE TO BUILDING THE PERFECT ANTIPASTO PLATTER | EATALY
From eataly.ca
- CHOOSE SALUMI. Choose two or three varieties of thinly-sliced cured meats, such as prosciutto, mortadella, or sopressata. Plan for about 2 ounces per person – except when serving prosciutto, of which, from our experience, people will consume as much as you put out.
- SELECT FORMAGGI. Choose one or two soft cheeses, such as pecorino or mozzarella, and aged cheeses, such as Parmigiano Reggiano DOP, planning again for 2 to 3 ounces per person.
- GARNISH. On a separate plate, drizzle honey, figs, and other sweet spreads to accompany the salumi and formaggi.
- ADD COLOUR. Add a few colourful preserved vegetables, such as olives, semi-dried tomatoes, or eggplant, in ramekins nearby. Or, if a sweeter taste is desired (because why not?)
- EAT THAT PANE. What is a platter without bread? Slice a loaf of bread thinly; include grissini, or Italian breadsticks, for some bonus crunch! Your guests will love pairing all the mixings together into their own bruschetta or wrapped breadstick.
- DESIGN. Arrange the platter. We prefer to use a wooden board, so guests can cut and scrape as needed; however, a large plate will also be lovely. Depending on the occasion, the platter can be as simple and elegant as one meat, one fruit, and one cheese, or you could be as plentiful and complex as the platter below.
- RELAX (BUT REFRESH)! Provisions prepared, it’s time to sit back and relax. We like to keep reserves on hand, in case our friends and family are especially hungry; a simple platter refresh takes only a moment.
- MANGIA! Our favourite part of building an antipasto platter is eating the antipasto platter! Lead by example: create different bites of the meats, cheeses, and beyond.
HOW TO ASSEMBLE AN ANTIPASTO PLATTER - FOOD.COM
From food.com
- Select Meats & Cheeses. Choose a selection of cured meats (such as salami, pepperoni, prosciutto, or mortadella) and rich cheeses (fresh mozzarella, provolone, manchego, gouda, or Parmigiano-Reggiano).
- Select Olives & Vegetables. Choose a variety of vegetables such as artichokes, mushrooms, sun-dried, cherry, or grape tomatoes, roasted red bell or cherry peppers, chickpeas, or cipollini onions.
- Marinate Vegetables. Create a simple marinade for olives or vegetables they’re not already pre-marinated. Marinate olives for several hours using 3 tablespoons of extra-virgin olive oil, 2 teaspoons of lemon zest, 1/4 teaspoon of crushed red pepper flakes, and 2 tablespoons of chopped fresh basil for every 2 to 2 1/2 cups of olives.
- Arrange the Platter. Choose a large platter, marble slab, or cake plate on which to arrange your antipasto platter. Place items in groups on the platter.
- Serve & Enjoy. Place the antipasto platter in a location easily accessible for guests. Serve with breads or crackers and small plates alongside, allowing guests to create their own assortments of items on their plates.
HOW TO MAKE A SIMPLE ANTIPASTO BOARD | COMPASS & FORK
From compassandfork.com
Cuisine ItalianCategory AppetizersServings 4Total Time 10 mins
WHAT IS ANTIPASTO? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo Alfaro
ANTIPASTO PLATTER RECIPE | COLES
From coles.com.au
Cuisine Bakery,ItalianCategory Starter,Savoury,AppetiserServings 16
ANTIPASTO PLATTER RECIPE - PLATTER TALK
From plattertalk.com
5/5 (1)Total Time 10 minsCategory Appetizer/Snack, Pot LuckCalories 287 per serving
ANTIPASTO PLATTER RECIPE - REAL SIMPLE
From realsimple.com
3/5 (59)Total Time 10 minsServings 8Calories 391 per serving
ANTIPASTI 101: HOW TO SERVE THE BEST ... - TRAVEL FOR FOOD HUB
From travelforfoodhub.com
Author Angela Christensen
280 ANTIPASTO PLATTERS AND CHARCUTERIE IDEAS | ANTIPASTO ...
From pinterest.ca
38 ANTIPASTO PLATTER IDEAS | ANTIPASTO PLATTER, ANTIPASTO ...
From pinterest.ca
110 ANTIPASTI PLATTERS IDEAS | ANTIPASTI PLATTER ...
From pinterest.ca
ANTIPASTO PLATTER - FAVE FINE FOOD
From favefinefood.com
TRADITIONAL ITALIAN ANTIPASTI - GREAT ITALIAN CHEFS
From greatitalianchefs.com
99 ANTIPASTO IDEAS | ANTIPASTO, FOOD, APPETIZER RECIPES
From pinterest.ca
10 BEST ITALIAN ANTIPASTO PLATTER RECIPES - YUMMLY
From yummly.co.uk
EASY ANTIPASTO RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
380 BEST ANTIPASTO PLATTER IDEAS | ANTIPASTO PLATTER, FOOD ...
From pinterest.ca
COLD ANTIPASTO PLATTER INGREDIENTS AND SIMILAR PRODUCTS ...
From listalternatives.com
GROCERY | ANTIPASTOS | NIAGARA | TAKEOUT | CATERING
From antipastos.ca
120 ANTIPASTI PLATTER IDEAS | FOOD PLATTERS, APPETIZER ...
From pinterest.com
RUSTIC ANTIPASTO PLATTER | CANADIAN LIVING
From canadianliving.com
7 BEST ANTIPASTA PLATTER IDEAS | FOOD, ANTIPASTA, APPETIZERS
From pinterest.com
ANTIPASTI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love