Coast Cooking

Coast Cooking: A simple Italian antipasti

By JULIAN BRUNT

Special to the Sun Herald

An Italian antipasti.
An Italian antipasti.

This is the last day of a week of blog posts about healthy salads, but not the last day we will be focusing on hearty food.

If you read the blog earlier in the week you know I am now on a doctor-imposed diet, and I do plan on sticking with it, losing the weight I should and having a better overall diet. So you get to suffer through it with me.

But let's get one thing straight: There is no way I am going to give up on delicious food; no way I am leaving behind the hearty and robust food I love, but I am going to reduce the frequency with which I indulge and the portion sizes.

Today’s healthy food idea is Italian antipasti. In the old days I would have made it meat heavy, with lots of triple crème, or at least double crème cheese. Not so anymore. Try this recipe idea and let me know what you think.

SIMPLE ANTIPASTI

1/4 pound thin sliced prosciutto de Parma

1/4 pound thin curls of Parmigiano-Reggiano

8-12 Blackberries

8-12 Blueberries

8-12 Strawberries

Optional 1/4 pound Pecorino Romano

There is no sauce or preparation for this dish, simply plate the ingredients in an artful fashion and serve them with a delightful wine. Just remember to have only one glass.

Salute!

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