- 1
jar (7.5 oz.) Bellino Sun Dried Tomatoes
- Bellino/Cento
Balsamic Vinegar
- Bellino Extra Virgin Olive Oil
- 1 jar (7.25 oz.) Cento Roasted Peppers
- 1
can (5.75 oz.) Cento Pitted Black Olives
- 1 can
(6.5 oz.) Cento Tuna
- 1 can (2 oz.) Cento Anchovies
- 1 jar (6 oz.) Cento Marinated Artichoke Hearts
- 1 jar (10 oz.) Cento Salad Olives
- 1
jar (12 oz.) Cento Pepperoncini
- 1 jar (12 oz.)
Cento Marinated Mushrooms
- 1 can (7.5 oz.) Cento
Caponata
- lettuce
- 1/2
lb. provolone cheese
- 1/4 lb. Italian salami
- 1/4
lb. capicola
- 1 cucumber
- hard boiled eggs
Wash
and drain lettuce before placing on a large serving platter. Drain all jarred
or canned ingredients before arranging over a bed of lettuce. Garnish
with anchovies, hard boiled eggs and tomatoes if you wish. Season each individual
serving with a dressing of Bellino Extra Virgin Olive Oil and Bellino or Cento
Balsamic Vinegar. This antipasto should serve 8-10
when served as an appetizer. If used as a light summer meal, it will serve approximately
six. | Penne
Rigate With Olives & Capers Cento
Three Bean Salad Pasta
With Broccoli, Garlic & Oil Bellino
Risotto Pork,
Veal, Chicken or Eggplant Parmigiana Italian
Style Tomato Pie Capellini
With Tuna & Anchovy Gravy Pronto
Pizza Cento's
Quick & Easy Marinara Sauce Gnocchi
Alla Rosa Sauce Antipasto
Alla Cento Cento
All Purpose Sauce Pasta
Lente Pasta
Alla Caponata Pasta
Fagioli & Pasta Pisello Pasta
With Onions & Sun Dried Tomatoes Cento
Quick & Easy Clam Sauce Pasta
All'Amatriciana Cento's
Own Clam Sauce Cento
Salad Dressing Recipes Desserts |
