Antipasto

Antipasto is the first course of a traditional Italian meal. The word means "before the meal". It is usually a spread of small cold things: cured meats, cheese, marinated or pickled vegetables, olives, and bread. The plural, antipasti, is what you often see on menus.

How to use it

A good antipasto platter balances salty, rich, sharp and fresh. Plan about 60 to 90 g (2 to 3 oz) of meat and cheese per person when it is a starter.

1. Pick two or three cured meats, such as prosciutto, salami and mortadella. Fold or loosely roll thin slices so they are easy to pick up.
2. Add one or two cheeses, for example a hard aged cheese broken into chunks and a soft fresh one like mozzarella.
3. Add something sharp: olives, marinated artichokes, roasted peppers, or pickled vegetables.
4. Add bread, breadsticks, or crostini. Bruschetta also fits here.
5. Take the meat and cheese out of the fridge about 20 to 30 minutes before serving. Cold mutes their flavor.
6. Drizzle olive oil over the vegetables and serve family style.

Other dishes can be antipasti too: raw carpaccio, or cooked ones such as stuffed mushrooms, fried rice balls, or grilled vegetables.

How to store it

Wrap leftover cured meat tightly and keep it in the fridge. Eat sliced meat within a few days. Keep marinated vegetables covered in their oil or brine in the fridge. Do not leave the platter at room temperature for more than 2 hours.

Common mistakes

• Serving too much. Antipasto opens the meal. A huge platter fills people up before the pasta.
• Slicing meat too thick. Prosciutto should be thin enough to almost see through.
• Using only salty things. Add fresh fruit, raw vegetables, or a bitter leaf to break it up.

In recipes

"Antipasto" in a recipe title usually means a cold platter or a salad made from the same parts, such as an antipasto pasta salad. It is close to French charcuterie, but it leans more on vegetables, olive oil and bread.