Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.
Wash and dry lettuce
leaves.
Prepare
a large platter lined with a bed of
lettuce
leaves.
Arrange
cold
cuts and cheese attractively on lettuce.
Garnish with pickled peppers, tomato wedges, artichoke
hearts,
mushrooms, olives and chick peas. Sprinkle with olive
oil,
oregano
and vinegar.
Serve with bread sticks or
sliced Italian bread, if desired.
Makes 8 to 10 servings.
regano and desired amount of Italian-style salad dressing. Layer with
arinade and dressing; pour over antipasto.
Serve room temperature.
Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
Serve antipasto at room temperature with bread.
Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.
lender or food processor, combine Italian salad dressing, herb seasoning, sugar
Just before serving, pour the Italian dressing over the platter. Place
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.
ixture.
Sprinkle 2 tablespoons Italian parsley on top of dish
Heat butter or margarine and olive oil in saucepan.
Add anchovy and garlic.
Cook on low heat, stirring constantly (if using fillets, ensure they dissolve to a paste).
Transfer to a fondue pot over fondue burner.
Combine olive oil, vinegar, water, Italian seasoning, black pepper and garlic in a glass jar.
Cover tightly and shake well. Pour mixture over vegetables.
Cover and marinate in refrigerator for at least 30 minutes.
Arrange alternately on a serving tray.
If using mostaccioli, cook and cool. Drain and slice artichoke hearts.
Lightly mix all ingredients except dressing.
Sprinkle with freshly ground pepper.
Mix half (or to taste) of the artichoke marinade with Italian dressing and pour over salad. Chill 2 to 4 hours if possible.
Serve on a bed of torn lettuce. Serves 4 to 6.
Cool the cooked rice (may be cooked the day before and put in the refrigerator).
Add the Italian dressing, diced ham and turkey, cheese, pepper, onion, black olives and peas.
Chill 1/2 hour.
Add the chopped tomatoes.
Delicious!
Arrange ingredients on tray.
Serve with bread sticks or chunks of warmed Italian bread.
Have a small dish of olive oil on the side for dipping.
Heat oven to 400\u00b0F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
Bake at 400\u00b0F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.
Preheat oven to 350\u00b0F.
Lightly butter 13x9-inch pan and spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheese in order listed over dough.
In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough ...
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.