"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Antipasto Casserole, by Christine Morello, is from La Famiglia Campano,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cans Artichoke Hearts-cut in quarters 2 Cans Sliced Potatoes 1 Can Pitted Black Olives cut in half 2 7 oz. jars Roasted Red Peppers, drained and cut in pieces 2 Garlic Cloves chopped 2 C Italian Breadcrumbs 1 Handful Parmesan Cheese 1/2 C Vegetable Oil
Mix together all ingredients and put int 9X15 pan. Sprinkle top with extra breadcrumbs and cheese. Bake at 450 15-20 minutes uncovered.
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