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
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.