Mediterranean Excellence: Antipasto Recipe


| 7/10/2009 9:52:18 AM


A.Tilson

I don’t know if olives can be considered a condiment, but I sure use them like one. They come second only to salt as my preferred meal additive. Not only are olives tasty but they’re a staple of the famously healthy Mediterranean diet. I put them on almost everything I eat from burgers to eggs.

That’s why I love antipasto, the ever-present appetizer at Genovese, which is a locally owned Italian restaurant in Lawrence, Kansas, and one of my favorite places to eat. A bowl filled with olives and other veggies coated in a white vinaigrette is always within reach. I can make an entire meal out of a little dish filled with this antipasto and some of their rosemary flatbread.

Although I’ll probably never make this at home, as I don’t have the culinary skills, I asked Genovese’s executive chef and co-owner, Armando Paniagua for his recipe. I was amazed at how many different fresh, herbal ingredients are in this seemingly simple appetizer.

7-10-2009-1
Photo by Ariel Tilson



Genovese’s Antipasto

Serves 1 to 2



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