|12 to 14antipasto servings|
Notes: For the cold cuts, sweet and hot soppressata, prosciutto, capicola, prosciutto cotto or boiled ham. I like to use a combination of three kinds, about 5 ounces each, to make up the pound.
Basket cheese is sold at Italian delicatessens and cheese stores during Easter week, or substitute farmer’s cheese.
If you use fresh ricotta, buy about 1 1/4 pounds and let it drain in a wire sieve lined with paper towels for about 2 hours to remove the excess moisture and yield 2 cups drained cheese.
“Four cheese pizza mix” is sold in bags at supermarkets, and contains shredded mozzarella, provolone, Parmesan, and Romano cheeses.