Recipes for Making Pasta Chips, Antipasto and Tomato Bruschetta

Many of the ingredients used in the recipes provided below are prepared from low fat ingredients. These recipes for making pasta chips, antipasto and tomato bruschetta are quick and easy to follow due to the step by step procedures provided.

Recipe for Pasta Chips

 Ingredients

* 12 lasagne noodles
* Vegetable oil
* Salt

 Procedure

- Cook the lasagne noodles in salted water for about 10 minutes to make it tender but firm. Avoid overcooking
- Drain out the water and rinse with cold water. Then dry on paper towels.
- Apply a little vegetable oil on both sides of each lasagne noodle to prevent them from drying
- Cut each lasagne noodle in two squares. Cut each square along its two diagonals in order to have 4 triangles. This produces 8 triangular chips from each lasagne noodle
- Heat some vegetable oil in a deep fryer to about 180^oC. Fry the triangular chips in batches, with each batch lasting for about 90 seconds to obtain golden colour chips.
- Dry the chips on paper towels and add salt to taste.

- Serve with dips, and spreads

View a picture of a dish of pasta chips so as to know how it looks like

Recipe for Antipasto

Ingredients

* 450ml of Giardinera marinated salad

* 10 slices of Genoa Salami

* 10 slices of mild provolone cheese

* 150ml of marinated Artichoke hearts

* 125ml of pitted medium ripe olives

* 10 slices of prosciutto

* 125ml of stuffed green olives

* 125ml of celery sticks

Procedure

- Put the marinated salad in the centre of a 30cm serving platter.

- Roll the Genoa salami, Provolone and prosciutto into cylindrical shapes, and arrange them neatly around the marinated salad.

- Neatly arrange the artichoke hearts, the ripe and green olives around the

 Genoa salad and Provolone cheese

- Complete the decoration of the platter with the carrots and celery sticks, and serve.

View an image of a prepared dish of antipasto in order to know how it looks like

Recipe for Tomato Bruschetta

Ingredients

* 750g of fresh tomatoes

* 1 garlic clove

* 50ml of olive oil

* 2 tablespoons of chopped fresh basil

* 1 tablespoon of grated parmesan cheese

* 1 baguette

* Salt and pepper taste

Procedure

- Cut the baguette into 1.5cm diameter slices

- Drain the seed and liquid out of the tomatoes. Then chop to very small sizes

- Shred the garlic cloves to very small slices. Grate the Parmesan cheese

- Preheat the broiler

- Put the tomatoes, olive oil, Parmesan cheese, garlic and basil in a bowl and stir. Add pepper and salt to taste

- Put the baguette slices on a baking sheet. Broil at 5cm distance heating element for about 40 seconds for the baguette to turn brown. Turn the slices over and also broil the other side. Remove the baking sheet from the broiler.

- Take a teaspoon of the tomato mixture and put it on each slice of the baguette. Return to the broiler and broil for about 30 seconds for the tomato mixture on the slices to be heated

- Remove from broiler and serve warm.

View a picture of a dish of tomato bruschetta in order to have an idea of its appearance.

Get more on recipes for making Italian bean dip, pita crisps and grilled polenta with gorgonzola.

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