Exploring Endless Antipasti's Recipe no. 1 from Koji Cooks.com

ENDLESS ANTIPASTI No. 1

During my last visit to Florence, my absolute favorite experience was exploring the open-air market in the square at Santa Croce. It offered an endless array of fresh vegetables, a wide variety of giant salamis, irresistible cheeses, and Florentine fresh tomatoes—truly a paradise of the finest produce. Every Sunday, we enjoy Italian cuisine, always starting with some type of antipasti. There are a few essential tips: the mozzarella must be fresh and left at room temperature for at least 6 hours; otherwise, it becomes like genuine rubber. The tomatoes should be fresh; winter tomatoes are best sliced as thin as possible, while the fantastic summer ones don't require this. Use high-quality imported extra virgin olive oil and balsamic vinegar from Modena.

ENDLESS ANTIPASTI No. 1 - Recipe (serves 4)

1 ball of fresh smoked mozzarella @ room temperature, sliced into 8 slices.

2-3 tomatoes, thinly sliced.

8 slices of imported mortadella rolled.

12 slices of 3 kinds of imported Italian salamis and pepperoni.

extra virgin olive oil

Balsamic vinegar of Modena or a balsamic reduction.

Kosher Salt

Fresh cracked black pepper.

Pine nuts toasted or raw. - optional

Italian bread toasted for soaking it all up.

Basil sauce

This sauce is convenient to have around because fresh basil has a short shelf life. I prepare it and freeze it for repeated use.

2-3 cups fresh basil leaves

2/3 cup extra virgin olive oil

1 small clove of garlic

METHOD - refer to photo for presentation.

Combine basil, oil, and garlic in a food processor and blend until smooth.

Alternate sliced tomatoes and mozzarella slices on 4 dinner plates,

Arrange the rolled mortadella and sliced salamis and pepperoni next to the tomatoes and mozzarella. Pour 1 tablespoon of extra virgin olive oil over the entire plate. Drizzle the mozzarella and tomato with 2 teaspoons of the basil sauce and a few pine nuts. Drizzle balsamic vinegar over the mortadella, and generously season with salt and pepper. Serve with toasted Italian bread.