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| From Mike and Jan's kitchen... |
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| 4 |
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Ripe tomatoes |
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| 4 oz |
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Sliced salami |
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| 1/3 cup |
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Oil |
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| 1 Tbs |
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Lemon juice |
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| ½ tsp |
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Grated lemon rind |
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Salt, pepper |
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| 1 clove |
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Garlic |
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| 1 Tbs |
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Parsley, chopped |
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| 1 Tbs |
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Basil, chopped |
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| 1 |
Place salami in shallow container. Combine oil, lemon juice, lemon rind, salt, pepper, crushed garlic, parsley and basil; pour over salami and let stand 1 hour, turning once. |
| 2 |
Cut tomatoes into thick slices. Arrange overlapping slices of tomato and salami on a serving plate, pour the remaining dressing over top. |
| 3 |
Serve with fresh sliced French bread. |
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| Yield: Serves 4 (pupu) |
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| Recipe Source |
Source: Australian Woman's Weekly Italian Cooking Class Cookbook |
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