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Jason Denton, who started with but a wee panini press and only 400 square feet of space, now boasts an Italian small plate empire - his restaurants 'ino, 'inoteca, 'inoteca liquori and corsino are all located in New York City. Oh, and he also helped our pals Mario Batali and Joe Bastianich open up the still consistently packed Lupa Osteria Romana back in 1998.
Now, the restaurateur is giving us a kick into the weekend from Italy's boot. You know what they say: It's not the size of the plate ...
Five Tips for Constructing the Perfect Antipasti Platter: Jason Denton
2. Eat Your Pickled Veggies
3. Mix it up!
Next, add some cured meats like soppressata and cacciatorini. The gamey and assertive texture next to the creaminess of the cheese balances nicely both on the plate and in your mouth. Meats and cheeses are great by themselves but all together on one plate takes meat and cheese to a whole new level."
4. Olives are an antipasti staple.
5. Use What You Like
What's the anatomy of your antipasti? Let us know in the comments.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.