At our fine dining Orlando restaurant, the antipasti platter is one of most popular offerings. Some people call it antipasto, while some mispronounce it as antipasta. The plural is actually antipasti. It means a delicious pre-meal sampling of the finest in cured meats, cheeses, olives, peppers, pepperoncini, artichokes, mushrooms, anchovies, pickled vegetables, and assorted other goodies. A really well-orchestrated antipasti platter will set the tone for the courses to follow. Of course, a nice crusty loaf of bread must accompany this delicious appetizer offering.
In most Italian homes, a formal antipasti course is usually reserved for special occasions and holidays. It takes a little bit of planning and shopping for just the right ingredients to make a proper antipasti platter. Whether you choose to separate your meats, cheeses, vegetables, etc. into bowls, or you decide to make a presentation on a platter, make certain that your vessels and utensils can facilitate the accompanying foods.
The proper antipasti platter is typically presented on a serving platter that is not too flat. The beauty of the antipasti platter is that you can prepare it in the morning and keep it cold until it’s time to serve. Lettuce leaves are washed and dried and overlapped delicately on bottom of the entire platter. The next layer consists of gently place thinly sliced salami, capocollo, mortadella, and prosciutto. You can choose to use all of these meats or stick to just your family favorite. Then, you should artfully arrange any or all of the following on top of the meats: marinated mushrooms, marinated artichoke hearts, black olives, diced celery, stuffed peppers (sweet and/or hot), and roasted red peppers. Pickled cauliflower is sometimes added. Chunks of provolone and/or parmigiano-reggiano should dot the top of your presentation, along with a few canned anchovies in oil (reserve the oil). Be generous with your ingredients as everyone is sure to have a favorite. At this point, you can wrap the platter in plastic wrap and place it in the fridge.
Just before serving time, remove the platter from the fridge and drizzle the platter lightly with the reserved anchovy oil, a very little bit of extra virgin olive oil and a splash of red wine vinegar. Even if you don’t think you like anchovy, the rich, nutty flavor of the oil is essential to the overall taste of your antipasti. You can add salt and pepper, but keep in mind that almost everything on the platter is already well seasoned. You are sure to delight your guests!
Christini’s Ristorante Italiano offers a wonderful selection of authentic Italian appetizers that shouldn’t be missed. To enjoy the best in Orlando fine dining, call us today for reservations.
