🫒 Antipasto misto

Name: Antipasto misto
Total time: 15 min
Yield: 4
Cuisine: Italy
Ingredients: 80 g prosciutto crudo, thinly sliced; 80 g salami, thinly sliced; 80 g mortadella, thinly sliced; 125 g fresh mozzarella (or mozzarella balls); 100 g mixed olives; 150 g marinated artichoke hearts, drained; Fresh basil, black pepper, 1 tbsp olive oil

Origin: Italy

300kcal

per serving · 150 g

200kcal

per 100 g

21 gProtein14 g / 100 g

22 gFat15 g / 100 g

4 gCarbs2.5 g / 100 g

Antipasto misto is the classic Italian mixed starter platter: thin slices of cured meats such as prosciutto, salami and mortadella, arranged with olives, marinated artichoke hearts and fresh mozzarella. It needs no cooking, only good ingredients and careful arranging. It is served at the start of a meal for the table to share, often with a drizzle of olive oil.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly2.5 g carbs per 100 g

✓

High protein14 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: prosciutto, salami, mortadella

Not veganbecause of: prosciutto, salami, mortadella, mozzarella

Contains porkbecause of: prosciutto, salami, mortadella

Contains dairybecause of: mozzarella

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

prosciuttosalamimortadellaolivesartichokemozzarella

Recipe

4 servings15 min

Ingredients

80 g prosciutto crudo, thinly sliced
80 g salami, thinly sliced
80 g mortadella, thinly sliced
125 g fresh mozzarella (or mozzarella balls)
100 g mixed olives
150 g marinated artichoke hearts, drained
Fresh basil, black pepper, 1 tbsp olive oil

Method

Take the meats and mozzarella out of the fridge 15 minutes before serving.
Fold or loosely ruffle the slices of prosciutto, salami and mortadella and arrange them in groups on a large board.
Tear the mozzarella into pieces and fill the gaps with mozzarella, olives and artichokes.
Finish with basil, black pepper and a light drizzle of olive oil.

How to make it lighter

Favour prosciutto with the visible fat trimmed off; salami and mortadella are the richest meats on the plate.
Fill half the board with artichokes, plus extra raw vegetables such as cherry tomatoes and fennel.
Skip the olive oil drizzle — the meats and olives are rich enough, and 1 tbsp oil is about 120 kcal.

History

Antipasto means “before the meal”, and platters of cured meats, cheese and preserved vegetables have long opened festive Italian meals. There is no single recipe: each region fills the plate with its own salumi and pickles, from Emilian mortadella to southern olives and artichokes.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →