Monday, November 30, 2009
Serves 12 (or more) as a first course
1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1 half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies
*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.
Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard. Drizzle in some olive oil while mixing to create a nice coating without making it too oily. Refrigerate overnight. Serve as a first course with Italian bread.