Rocky III TKO Antipasto
Get all the energy you need to train for another comeback victory!
You will need:
1/2 cup roughly chopped celery
1/2 cup roughly chopped carrots
1 bay leaf
2 tsp salt
1/4 cup dry white wine
1 lb uncooked, unshelled shrimp
3 tbl fresh lemon juice
1 tbl flat leaf parsley
freshly ground pepper
1 cup extra-virgin olive oil
1-3 tsp finely chopped garlic
5-10 anchovies, minced
1/2 cup chopped olives
salt and red pepper flakes to taste
plenty of vegetables for dipping: asparagus, zucchini, bell pepper, broccolli, spinach leaves, etc.
8 small ripe tomatoes
olive oil, for brushing
2 tbl chopped basil
pecorino Romano cheese, for grating
reggianno Parmesan
your favorite cured meats
marinated olives and pepperoncini
smelling salts, to taste
.
-
In a medium saucepan, combine the celery, carrot, bay leaf, salt and
white wine with 2 quarts of water and bring to a boil. Reduce the heat and
simmer 5 minutes. -
Add the shrimp and boil for 2 to 3 minutes, depending on the size of the
shrimp. Drain the shrimp, and when cool to handle, remove the shells and
devein only if necessary. -
In a medium sized bowl, combine the olive oil, lemon juice, parsley and
shrimp. Season to taste with fresh ground black pepper and salt. -
Set a small, heavy saucepan over low heat. Add the olive oil and garlic
and cook without browning the garlic for no more than a minute. Add the
anchovies and continue cooking another minute, all the while mashing the
anchovies with a wooden spoon. Add the olives, pepper flakes and salt and
serve warm with the vegetables… -
Set a well seasoned cast iron or nonstick pan over medium-high heat. Cut
the tomatoes in half crosswise, brush with olive oil and arrange cut-side
down on the pan. -
Sear the tomatoes for about 5 minutes, until brown and fragrant. Arrange
on a platter, drizzle with olive oil and season with chopped basil and
grated Romano cheese. -
Arrange all the antipasti around the table and prepare to get knocked
out. Pity the fool who shows up late for dinner.