1 Slicing Tomato

1 Large White Onion

2 Roasted Red Bell Peppers

1 Pound Sliced Provolone

2 Cans Black Pitted Olive

1 Can Baby Corn on the Cob

1 Small Jar of Pepperoncini Peppers

2 Stalks of Celery

1 Can of Rolled Anchovies

Extra Virgin Olive oil

Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of the tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve, sitting helps enhance the flavors.

1 cup seasoned bread crumbs

8 oz shredded fontina cheese

3 cloves minced garlic

A few sprigs of Fresh parsley, chopped fine

Salt and Pepper

Flour and beaten eggs (enough to dredge peppers in)

Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so that they lay flat on counter. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with. Add minced garlic, shredded fontina cheese, parsley, and grated Romano cheese. Roll-up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. Heat olive oil on medium-high heat in a frypan. When hot, fry peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper and serve.