This is a print preview of "Antipasto Chef Reno" recipe.

Antipasto Chef Reno Recipe
by Nazzareno Casha

Antipasto Chef Reno



Method
Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.
Yields 40 appetizers.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
  Servings: 20

Ingredients

  • Ingredients
  • 1 package 280g refrigerated cheese tortellini
  • 40 pimiento-stuffed olives
  • 40 large pitted ripe olives
  • 150ml Italian salad dressing
  • 40 thin slices pepperoni
  • 20 thin slices hard salami, halved
  • Fresh parsley sprigs, optional

Directions

  1. Cook tortellini according to package directions; drain and rinse in cold water.
  2. In a large resealable plastic bag, combine the tortellini, olives and salad dressing.
  3. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
  4. Drain and discard marinade.
  5. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.
  6. Yields 40 appetizers.