Another Easy Recipe - Jerusalem Artichoke Soup

Ingredients:

• 1/2 Pound sliced Genoa salami
• 1 slicing tomato
• 1 large white onion
• 2 roasted red bell peppers
• 1 Pound sliced provolone
• 2 cans black pitted olives
• 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

Preparation:

• Use a long platter, and arrange in the following order:
• Salami, provolone, tomato, onion, red peppers, and achovies. 
• Put the baby and olives in the center of 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.