Best 6 Antipasto Di Casa Recipes

Antipasto di casa, meaning "homemade antipasto," is a classic Italian appetizer platter consisting of a variety of cured meats, cheeses, vegetables, and other savory treats. This versatile dish is perfect for any occasion, from casual get-togethers to formal parties. With its vibrant colors and delectable flavors, antipasto di casa is sure to impress your guests. In this article, we will explore the art of creating the perfect antipasto di casa, including tips for selecting the finest ingredients, arranging the platter beautifully, and pairing it with the right wines.

Let's cook with our recipes!

ANTIPASTO

Antipasto image

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

Ingredients

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

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

Antipasto Platter image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings (4 qt.).

Number Of Ingredients 9

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 852mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

ANTIPASTO

Antipasto image

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

Ingredients

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

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 BAKE

Antipasto Bake image

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

ANTIPASTO

Antipasto image

This is served in place of a salad as an individual course. There are tons of recipes for Antipasto containing different things. This always has worked out fine for me.

Provided by Alan Leonetti

Categories European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb mozzarella cheese (smoked or plain)
1 lb provolone cheese
1/2 lb sliced sweet sopressata
1/2 lb sliced genoa salami
1/2 lb sliced capicola
1/2 lb sliced deli roast beef
1/2 lb sliced pepperoni
1/2 lb sliced mortadella
1/2 lb sliced prosciutto di Parma
3 (7 ounce) cans sardines
2 lbs grape tomatoes or 2 lbs cherry tomatoes
2 cups large olives (good quality-available in bulk bins near deli)
2 cups marinated artichoke hearts
1 (16 ounce) jar roasted red peppers (drained and cut into pieces)

Steps:

Divide everything evenly and arrange on individual plates, making sure that you roll the individual meats and cheese slices.
If you have seafood forks, place a seafood fork by each plate. If not, a salad fork will do.
This is served in place of a salad as an individual course.

Nutrition Facts : Calories 1404.1, Fat 98, SaturatedFat 42.1, Cholesterol 423.2, Sodium 6303.1, Carbohydrate 26.3, Fiber 7.6, Sugar 2.1, Protein 104.6

Tips:

- Use high-quality ingredients. The better the ingredients, the better the antipasto will be. - Make sure to use fresh herbs and spices. They will add a lot of flavor to the dish. - Don't be afraid to experiment with different ingredients. There are many different ways to make antipasto, so feel free to get creative. - If you're short on time, you can use store-bought ingredients. Just make sure to choose high-quality products. - Antipasto is a great dish to make ahead of time. It can be stored in the refrigerator for up to 3 days.

Conclusion:

Antipasto is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's easy to make and can be customized to your own taste. So next time you're looking for a tasty and impressive dish to serve, give antipasto a try!