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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE DAY BEFORE: Make sure all of your produce is very clean. Cut half of the scallions, tops and bottoms, lengthwise to form fringes, leaving the very centers (about 1 1/2 inches) uncut and put them in the ice water. Slice the carrots into thin ribbons, lengthwise and roll up into a tight 'coil', being sure not to break them, and secure with tooth picks; put them into the ice water with the scallions. | 2. Wrap 24 slices of prosciutto around 24 pieces of sharp provolone. Stuff the wrapped cheese into a cherry pepper which has been seeded and put the stuffed peppers back into the pickle brine. (You can do the stuffed cherry peppers several days ahead and let them hang out in the fridge - My brother Dave makes gallons of these stuffed peppers and gives them as gifts. You can also do this with cream cheese and it is fabulous.). | 3. Line the rim of a very large platter with the romaine lettuce leaves letting them come over the edge of the platter. Spread the shredded ice berg lettuce on the platter. You will need the shredded lettuce to support the Tonno Cups. | 4. MAKE TONNO CUPS: layer a slice of Capicola ham on top of a slice of salami on top of a slice of provolone and make a 'pleat' in the slices, forming a cone or cup shape. Secure with a frilled toothpick so no one bites into the tonno cup and gets a nasty surprise. Put one tablespoon of tuna (tonno in Italian) into the center of the cup. Arrange the 24 cups around the edge of the platter, supporting them with the shredded iceberg lettuce. If you intend to use anchovies this would be the time to make a hole in the center of your shredded lettuce so you can put a ramekin in the center to hold those fuzzy little things. Use the best you can afford. Arrange the stuffed peppers around the platter. | 5. Stuff the black olives with cream cheese and add them and the green olives to the platter. Stuff half of the celery with the remaining cream cheese and arrange them around the platter. | 6. Score the cucumbers with a fork if you don't have a zester or channel knife. Arrange them on the platter. Scatter the artichoke hearts and mushrooms around. Add the anchovies to the ramekin if you are going to use them. | 7. Dry your scallions - surprise! don't they look cute? - and unfurl your carrots and decorate the platter with them and the tomatoes and the rest of the ingredients as you have room for them. | 8. PLEASE make this recipe your own by adding what you and your family like. It is easy to scale down to individual proportions for small gatherings. | 9. Pass some Italian bread (recipe #273358) red wine vinegar and extra virgin olive oil and maybe some parmesan shavings. Or if you desire you can make a vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
romaine lettuce	2	heads	washed	212.84	41.1908	15.3996	3.7560000000000002
head iceberg lettuce	1		shredded	-	-	-	-
scallion	24		trimmed	768.0	176.16	43.92	4.56
carrot	6		pared sliced	314.88	73.5744	7.1424	1.8432
water	1	gallon	added	8832.0	212.736	87.936	915.456
grape tomato	1	lb		403.4676	0.0	89.7602	2.2667
provolone cheese	24	slices		2358.72	14.3808	171.8976	178.8864
ham	24	slices		-	-	-	-
genoa salami	24	slices		403.4676	0.0	89.7602	2.2667
tuna	24	tablespoons	drained	-	-	-	-
pepperoncini pepper	24			403.4676	0.0	89.7602	2.2667
prosciutto	24	slices	sliced	403.4676	0.0	89.7602	2.2667
provolone cheese	24			2358.72	14.3808	171.8976	178.8864
cherry pepper	24		pickled	403.4676	0.0	89.7602	2.2667
olive	2	jar		-	-	-	-
mushroom	2	jars	pickled	-	-	-	-
black olive	3	cans	pitted	403.4676	0.0	89.7602	2.2667
cream cheese	3	packages		-	-	-	-
celery	1	stalk	scrubbed cut	10.24	1.9008	0.4416	0.1088
cucumber	2		channeled sliced	31.2	7.5504	1.3519999999999999	0.2288
artichoke heart	2	cups	marinated quartered	403.4676	0.0	89.7602	2.2667
	1	can	salted	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.