How To make Antipasto

• 1/2 Pound sliced Genoa salami
• 1 slicing tomato
• 1 large white onion
• 2 roasted red bell peppers
• 1 Pound sliced provolone
• 2 cans black pitted olives
• 1 can baby corn on the cob
• 1 small jar of Pepperoncini peppers
• 2 stalks of celery
• 1 can of rolled anchovies
• extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve.

BASIC ITALIAN BREAD

Ingredients for Biga:

• 1/2 Teas. Active Dry Yeast
• 1 Cup Lukewarm water
• 2 Cups Unbleached, All-purpose Flour

Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Ingredients for Bread:

• 2 Cups Warm Water (about 90 degrees F.)
• 1 Pkg. Active Dry Yeast
• 5-6 Cups All-purpose, Unbleached Flour
• 2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.

Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30-45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.

ITALIAN MEATBALL INGREDIENTS

• 2 slices Italian bread, torn into small pieces
• 1/2 Cup milk
• 2 Tblsp. finely chopped fresh Italian parsley
• 2 cloves finely chopped garlic
• 1 teaspoon salt
• 1 egg lightly beaten
• 1 pound beef chuck, ground twice
• 6 Tblsp. freshly grated Romano cheese
• 1 Tblsp. olive oil
• 1/4 teaspoon garlic salt
• Freshly ground black pepper
• 1 Tblspoon. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 – 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.

HOW TO MAKE PASTA DOUGH

Ingredients:

• 8 eggs
• 2 tsp. salt
• 4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15-20 minutes. Cover and let stand
in a warm place for about 1 hour.

Knead for another 5 minutes. Flatten small amounts of dough to form a 2″ x
2″ square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.