The antipasto originated in medieval Italy. Its purpose was to open the appetite and get the diners ready for the full course meal that was yet to come. It was primarily served before the pasta dish, giving it the name antipasto. Each region of Italy puts its own twist on what’s included in the antipasto.
For instance, in Northern Italy, fresh mozzarella cheese, tuna, and cannellini beans are added, In Central Italy, you’ll find a platter of assorted meats and cheeses. Southern Italy includes romano cheese, anchovies, olives, artichoke hearts, and other ingredients.
As noted above, the antipasto can include a variety of ingredients, but if you are looking to heal the body, stay away from the assortment of processed meats and cheeses, as they contribute to inflammation. Add more fresh vegetables, nuts, and fish to your antipasto.
Ingredients
- Two cans of tuna fish packed in water
- One small onion finely chopped
- Two stalks of celery finely chopped
- Pimento-stuffed olives (the green ones)
- Fresh dill
- Mayonnaise
Preparation
- Open the cans of tuna fish and drain the wate, making sure no water remains. Then scoop out the tuna from the can and put in a decorative bowl.
- Peel the small onion, rinse, pat dry, and finely chop it. Add to tuna.
- Chop off the tips and ends of the celery stalks, wash thoroughly, pat dry and finely chop them. Add to the bowl with the tuna and onions.
- Slice in half or thirds some pimento-stuffed olives.
- Wash a handful of fresh dill and finely chop it. Add to the bowl, having the other ingredients. Add a couple of spoonfuls of mayonnaise to make it not so dry, but not too creamy. Add a pinch of freshly ground black pepper. Serve on toast or on crackers.
Freckle 