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Print this Recipe    Antipasto 05

Prosciutto e melone (ham and melon)

Garnish every slice of melon with a couple of slices of very thin sliced
parma ham.


Fichi e prosciutto

Same thing but with figs (ripe and ready to eat).


Funghi marinati

Porcini mushrooms (small)
olive oil
garlic
thyme
bay leaf
parseley
salt
peppercorns
coriander

Clean the mushrooms. blanch in salted water for 10 min. drain them
and wash under cold water and dry them.

For the marinade: in a little pan add 1 glass of olive oil, 1 clove
of garlic chopped finely, thyme 1 bay leaf some peppercorn, corinader
and the parseley. simmer for 15 min. Pour the hot marinade on the
mushrooms. Let it cool down and rest in the fridge for two or three
days. Serve with some of the marinade.


Peperoni (peppers)

Grill the peppers until the skin goes charcoal. peel them and cut
them into stripes. lay in a pie dish with salt, pepper, garlic
sliced, parseley and good amount of olive oil. Rest overnight in
the fridge and serve at room temperature.

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