Antipasto Skewers

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by Chris on April 30, 2011

stuzzichini/appetizers

I am very proud to be an Italian. While my growing up didn’t include the stereotypical family colloquialisms and mannerisms, there were afternoons spent with my grandparents playing bocci in their front yard or listening to my grandfather play Sweet Adeline on his organ, Sunday evenings eating at dining room table waiting for the roasted nuts bowl  to come out with the fruit after our meal, and the holidays or other important celebrations with which relatives gathered together. Additionally, two specific food memories etched in my mind are struffoli we could never get my mom to make outside of Christmas time and the soppersata my dad would cut in thin rounds, then quartered. The ¼-inch pieces were a tease that kept me coming back for more. Whether it was the soppersata, roasted peppers, or thinly sliced cheeses, the simplicity made more of a meaningful impact that any grandiose, multi-course meal I have ever eaten. Our family’s version of Antipasto, a word meaning “before the meal”, stayed with me throughout these years.

While antipasto plates vary from family to family, compilations generally include foods like marinated artichoke hearts, Genoa salami or some other cured meat, olives, capers, fresh mozzarella, and maybe even nuts. Whatever the combination, one thing is for sure. Antipasto is a delicious, memory-provoking appetizer.

When I went to the school’s prom a few weeks ago and the executive chef’s VIP spread included antipasto skewers, I thought I had died and gone to heaven. Once I ate the first skewer, I was hooked, knowing the appetizer was on the fast track to being recreated. Simple. Delicious. Irresistible.

The original plan was to use a similar, colorful/striped tortellini like the club’s chef included. But, I couldn’t kind any.  So, I used Organic Basil, Asiago & Pine Nut Pesto Ravioli that I found in Whole Foods. The change made little difference.  It was just as tasty. A must try.  I promise you that these skewers will become the “Are you bringing the…?” item.

*skewers were purchased at World Market

*Will complete the Cooking to Combat Cancer Round Up this weekend. Send in your posts, even though the deadline has past…the more the merrier.

I am entering this in “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

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{ 6 comments… read them below or add one }

Miel et Lait April 30, 2011 at 3:39 AM

I love this! I’m working on creating a personal portfolio of “are you bringing these…” recipes. I will definitely try this! It looks fun to make & fun to eat!

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Maris (In Good Taste) April 30, 2011 at 5:33 AM

These are wonderful I love the idea of pasta on a skewer

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Sharona May April 30, 2011 at 2:00 PM

I love being Italian. We know how to cook and eat!

These are beautiful!

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Kate April 30, 2011 at 11:34 PM

I have yet to meet an Italian who wasn’t proud of their heritage!

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Rivki Locker (Ordinary Blogger) May 1, 2011 at 8:13 PM

I have never seen pasta on skewers that way. How original and elegant. Thanks for sharing!

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Bren May 2, 2011 at 8:37 PM

ravioli skewers? ur hurting me over here. really. i like the nut element… well for those that can eat them.

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