Comments on: Raffaele Family Style Antipasto http://www.daveraffaele.com/2009/01/raffaele-family-style-antipasto/ Things that STILL keep a 30 something guy going Wed, 21 Apr 2010 13:03:38 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Picture cataloging software http://www.daveraffaele.com/2009/01/raffaele-family-style-antipasto/comment-page-1/#comment-479 Picture cataloging software Sat, 19 Sep 2009 23:26:24 +0000 http://www.daveraffaele.com/?p=1023#comment-479 The picture alone makes me drool. Too bad there's no Prosciutto available here in SE. :( The picture alone makes me drool. Too bad there's no Prosciutto available here in SE. :(

]]> By: Picture cataloging software http://www.daveraffaele.com/2009/01/raffaele-family-style-antipasto/comment-page-1/#comment-465 Picture cataloging software Sat, 19 Sep 2009 18:26:24 +0000 http://www.daveraffaele.com/?p=1023#comment-465 The picture alone makes me drool. Too bad there's no Prosciutto available here in SE. :( The picture alone makes me drool. Too bad there's no Prosciutto available here in SE. :(

]]> By: Matt Schiavi http://www.daveraffaele.com/2009/01/raffaele-family-style-antipasto/comment-page-1/#comment-452 Matt Schiavi Tue, 19 May 2009 01:11:17 +0000 http://www.daveraffaele.com/?p=1023#comment-452 Not bad Raff, but my family also uses either hot or sweet cappicola ( we actually call it copa). Also try using using deli sliced provolone and roll it up with the meat. And you gotta make sure that the deli slices the coldcuts paper thin, there is nothing worse than thick sliced prosciutto. Oh yeah and one last thing, MAKE SURE YOU USE IMPORTED PROSCIUTTO!!!!!!!! At the very least find someone who makes it homemade, the commercial/domestic really does suck . It's gotta be dry cured and aged at least a couple of months. Not bad Raff, but my family also uses either hot or sweet cappicola ( we actually call it copa). Also try using using deli sliced provolone and roll it up with the meat. And you gotta make sure that the deli slices the coldcuts paper thin, there is nothing worse than thick sliced prosciutto. Oh yeah and one last thing, MAKE SURE YOU USE IMPORTED PROSCIUTTO!!!!!!!! At the very least find someone who makes it homemade, the commercial/domestic really does suck . It's gotta be dry cured and aged at least a couple of months.

]]> By: golfman_story http://www.daveraffaele.com/2009/01/raffaele-family-style-antipasto/comment-page-1/#comment-450 golfman_story Fri, 10 Apr 2009 18:16:56 +0000 http://www.daveraffaele.com/?p=1023#comment-450 What a useful post here. Very informative for me..TQ friends...<br><br><a href="http://golfman.the-mnm.info" rel="nofollow">http://golfman.the-mnm.info</a> What a useful post here. Very informative for me..TQ friends…

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