I’m Gianni and this is my North Beach. So everybody loves antipasti, but how do you make an antipasti platter? I’m gonna show you how you can put one together using store bought and some homemade stuff, too.
So usually we have some salumi, right? Italian cured meats. Some cheese. And then some vegetables. Or olives. And there’s a lot to choose from. I was down at Molinari’s and I asked them to slice up some samples of various things that they have.
Some of them are imported from Italy and some of them are made locally. So let me show you what we have for salumi. This one is Genoa salami. Capicola. For those of you back East, gabbagool. And this is a soppressata.
This is proscuitto di Parma, very thin slices, a lot more expensive than these. And this is mortadella. This is the original bologna because it was made it Bologna, they stamped it on the outside and it got called bologna over here.
Some salami from Molinari. You can get the whole stick and then cut it yourself. Or have your butcher cut it. And then here’s some cheeses to choose from. Here’s a gorgonzola dolce from Northern Italy.
If you like blue cheese, this is great. It’s got a creamy texture. Some fontina from Northern Italy also. Some people say it’s reminiscent of the taste of a Gruyere or a Swiss. This is a fresh mozzarella, fior di latte.
It’s a cow’s milk cheese. It has a very mild, creamy flavor. One of my favorites, provolone. And it’s got a very sharp taste. And this one is a smoked mozzarella. So it’s basically a fresh mozzarella like that that they smoke over apple wood or something like that.
This is also made locally. I usually get a couple of different kinds of meat and pair it up with a couple of different kinds of cheese. So if I’m using prosciutto, I want something mild. So I’ll probably go for the fior di latte, the fresh mozzarella or the smoked mozzarella.
If I’m using a salami or a coppa, I’ll usually pair it with a stronger cheese like a provolone or a fontina. And any time I put some gorgonzola on my antipasti platter, people love it. These are tarrali.
These are Italian biscuits, round biscuits. My mother always liked to put in the middle of her antipasti Sicilian belly tuna. And she’d do some anchovy around that if she was having a fish component. This is a giardiniera.
It’s made by a local company, I like it a lot. But you can also make your own. I got a recipe for this on my blog. We’re going to flavor the oil cured olives with some orange zest, some pepperoncini, a little olive oil.
And you can bottle those up and keep them in your refrigerator. And then also a favorite at my table are roasted peppers with a little garlic and oregano. I’m going to show you how you can make those, too.
So making roasted peppers is really easy. Just take the whole pepper and put it right on top of the flame. We’re just gonna let this sit on there and we’ll turn them every once in a while. What we want to do is get the skin totally blackened.
These are oil cured olives. And we’re gonna give them some extra flavor. Put some orange zest. So, you know, when you’re zesting, use a sawing motion. You don’t want any of that white pith. And you want to end up with something like this.
One more and I think we’re gonna be good. So now I have here some of the oregano, the organic oregano, wild oregano from Sicily. Let some of this rain down. And I’m gonna go back to this orange and we’re gonna put some juice of the orange in here.
We’re gonna add some olive oil. So we’re gonna let this sit and you can even put this in a jar and keep it in your refrigerator for a couple of weeks. And then, you know, every once in a while, I’ll just give them a turn.
So you can see these are charred all over. You don’t want to leave them on too long because you don’t want to overcook the pepper. I’m gonna stick them in a bowl here and put a top on them and we’re gonna let these steam and then we’re gonna clean them up.
I’m just gonna cut them in half. Open them up. They’re still hot here, so I’m gonna cut this one straight down. So you just want to clean off this membrane. And then just with your knife, that skin’s gonna come right off.
Turn it around, get the rest and if there’s a little bit of the charred skin, that’s okay. Gonna cut them into strips. You can let these cool a little bit more. You don’t have to be as adventuresome as I am.
But it’s not too bad. See, just opening that up a little bit, it’s a lot easier for me to handle now. So I just chopped up some garlic. I like that flavor in with these. Extra virgin olive oil to the peppers.
I like the flavor of my oregano, so let it rain down. Gonna add a little bit of salt to it. Just let those marinate for a little bit and they’re gonna be ready to put on your antipasti platter. And this is your canvas.
So put on here anything that you enjoy. Anything you like. I’m gonna use some mortadella. And you can roll it up like this and just start arranging it any way that kind of pleases your eye. So I think with this one, because it’s a little bit on the mild side, I’m gonna use some of my smoked mozzarella.
And if I’m gonna suggest a cheese with the meat, a lot of times, I’ll just put them adjacent. I’m gonna take some more of this Molinari salami. And this is gonna be a little more spicy. So with this kind of salumi, I’m gonna use some provolone.
And you can cut this long ways, you can cut it this way. I’m gonna put it around the salumi that I’m suggesting you have it with. Let’s use some of the marinated peppers. These are gonna be gone. They can’t stop eating these at my table.
If you don’t want to make your own salads, your own roasted peppers, get some of these marinated vegetables or make them from my recipe. Giardiniera. And remember those olives? Here they are. And we almost have a full plate here.
Just to finish up the platter. Take some of these, scatter them around. Here’s a great first course. Nice varied textures and flavors, get your taste buds going. Getting ready for the rest of the four course meal.
Buon appetito. Hey, I’m down here at Golden Gate Meats with my new friend Bella. This is what gives us the porchetta that I’m gonna be roasting. So you don’t want to miss this one. We deboned Bella, we filled her with some great aromatics, you’ll find out what they are if you subscribe.
You don’t want to miss my porchetta episode. Right, Bella? Yes. Silky sheets of mortadella.