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Recipe Name: Antipasto Misto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Yellow Peppers
3 Red Peppers
2 Cloves garlic, chopped
1/4 Cup(s) Virgin olive oil
1 Beefsteak tomato
1 Ounce(s) Fresh mozzarella cheese
Salt and pepper
3/4 Pound(s) Provolone cheese
1/2 Honeydew melon
Prosciutto, thinly sliced
Roast yellow and red peppers (uncut and completely intact) in the oven
until crispy on the outside. Peel completely the outer skin, cut away
the core and slice in thin pieces. Add chopped garlic, olive oil,
oregano and basil. Mix well and serve. Cut tomato into slices. Top
each slice with a slice of mozzarella, lightly salt and top with olive
oil. Serve. Cut provolone into slices and serve. Cut melon into
wedges. Wrap wedge of melon with a slice of prosciutto and serve.
Posted to MC-Recipe Digest V1 #323 Recipe by: Italy From: (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17
-0500 (EST)

Nutrition (calculated from recipe ingredients)
Calories: 1644
Calories From Fat: 932
Total Fat: 105.6g
Cholesterol: 322.9mg
Sodium: 5887.1mg
Potassium: 2490.8mg
Carbohydrates: 44.8g
Fiber: 17.8g
Sugar: 17.7g
Protein: 131.8g

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