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Piatto Antipasto

Name: Piatto Antipasto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 60 g salami, thinly sliced; 60 g prosciutto, thinly sliced; 80 g provolone, sliced; 120 g marinated artichoke hearts, drained; 100 g roasted red peppers, drained and cut into strips; 80 g mixed olives, drained; 10 ml extra-virgin olive oil; 6 g fresh basil leaves; 1 g black pepper, freshly ground

This antipasto plate is a fast, elegant spread of silky prosciutto, robust salami, sharp provolone, and tangy marinated vegetables. Rich, salty, briny, and fresh all at once, it makes a satisfying low-carb lunch, starter, or aperitivo for two.

10 min

2 servings

435 kcal

Italian

Ingredients

Salumi e formaggi

60 gsalami, thinly sliced
60 gprosciutto, thinly sliced
80 gprovolone, sliced

Verdure e olive

120 gmarinated artichoke hearts, drained
100 groasted red peppers, drained and cut into strips
80 gmixed olives, drained

Condimento finale

10 mlextra-virgin olive oil
6 gfresh basil leaves
1 gblack pepper, freshly ground

Instructions

1
Drain the artichoke hearts, roasted peppers, and olives very well so the platter stays glossy rather than watery. Pat the artichokes and peppers dry with kitchen paper if needed, then cut any large artichoke hearts into bite-size pieces and slice the basil leaves if you want a finer garnish.
2
Arrange the provolone on one side of a large plate or board, slightly overlapping the slices for an abundant look. Fold the prosciutto loosely into ribbons and place beside it; this keeps the delicate slices from clumping. Add the salami in a fanned stack or gentle rosettes.
3
Fill the remaining spaces with the artichoke hearts, roasted peppers, and olives, keeping each item in its own section for contrast and easy serving. If any vegetables look dry after draining, spoon over a little of their marinade before plating, but do not soak the board.
4
Drizzle the olive oil lightly over the vegetables and cheese, then finish with basil and freshly ground black pepper. Serve immediately, ideally at cool room temperature for the best aroma and texture.

Nutrition per serving

435 kcal

Calories

24g

Protein

Carbs

34g

Fat

Fiber

Notes

•For the best flavor, take the meats and cheese out of the refrigerator 10 minutes before serving if time allows; cold fat dulls aroma.
•Choose marinated vegetables packed in oil or vinegar with no added sugar to keep the platter firmly low carb.
•You can substitute caciocavallo, scamorza, or mozzarella for provolone, but provolone gives a classic sharp, savory balance against the cured meats.
•Serve with toothpicks or small forks for easy sharing as an aperitivo plate.

Background

Antipasto is the traditional Italian opening course, designed to stimulate the appetite before the meal with cured meats, cheeses, olives, and preserved vegetables. While the exact combination varies by region, platters like this reflect Italy's long traditions of salumi-making, cheesemaking, and preserving produce in oil or vinegar.

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