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Antipasto     CD  HD  Italian  15mins



Serves 4      Cold    Pork  Fish  Vegetables  Appetizer   Hors d'oeuvre   Starter  Dairy free  Eggless  Italy  Europe



50g/2oz Sliced Italian Salami

50g/2oz Sliced Mortadella

50g/2oz Sliced Parma Ham

1 x 200g/7oz tin Tuna, drained

200g/7oz Cold Cooked Asparagus, cut into 5cm/2 inch lengths

200g/7oz Cold Cooked Artichoke Hearts

4 tbsp Vinaigrette Dressing

Salt and Black Pepper

100g/4oz Black and Green Olives

Lemon Slices to serve




1. Halve the artichoke halves and place in a bowl together with the asparagus and vinaigrette. Mix well and set aside.


2. Roll the meats into cones and arrange on a large serving platter.


3. Coarsely flake the tuna fish and arrange on the platter together with the asparagus and artichokes.


4. Halve the olives and sprinkle over the meats, vegetables and tuna.


5. Garnish with lemon slices and serve cold as a starter.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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