ANTIPASTO

Requirements:
1/2 pound sliced Genoa salami
1 sliced tomato
1 large white onion
2 roasted red bell peppers
1 can of rolled anchovies
2 stalks of celery
extra virgin olive oil


Preparation:
Use a long platter and arrange it in the following order: Salami, provolona, tomato, onion, red peppers and achovles. Put the baby corns and olives in the center of the tray. Take clerey sticks and cut it in half. Then slice each length wise. Arrange celery sticks in between each antipasti. And then put some salt on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator unti its ready to serve. Patience helps enhance the flavors.