Capigoal in your antipasti? (1 Viewer)

[PIK95]

Every year I go back and forth whether or not to put some hot Capigoal in my antipasti. It's pretty straight forward otherwise. The kids crush the Sobrasada, and the Parma, but mostly leave the Capigoal and Salame. Thoughts? Mortedella instead?

 

[Dan Lambskin]

So what, no fuckin ziti now?

 

[PIK95]

So what, no fuckin ziti now?

Hey, they get the turkey thread... BUT I need answers! :slamsirishfist:

 

[apalmer]

Leave it out and use capicola instead

 

[Scoresman]

Fresh brazhoot is a must as well. Goes well with a good riggut pie and a beef brazhole with a side of schiadelle.

It's getting cold outside, dont forget your goopaleen when going to the store.

 

[Soulfly3]

Fresh brazhoot is a must as well.

"Parma" is the prosciutt

 

[PIK95]

Fresh brazhoot is a must as well.

"Parma" is the prosciutt

Pretty sure he knew that by his "testimonial", lol.I am actually looking for some opinions in this topic. Nobody here eats antipasti on Thanksgiving? Seriously?

 

[heckmanm]

Anybody else remember an old commercial with a couple of "goodfellas" discussing what to get on a sandwich?

A: Capicol, or Mortadell?

B: Mortadell

A: Provolone, or Mozzarell?

B: Mozzarell

Can't remember who it was for, and can't find it online.

 

[McGarnicle]

Don't forget the shfooyadell.

 

[PIK95]

Don't forget the shfooyadell.

My wife is Italian with a tiny bit of Portuguese. Believe me, we have that covered. Around here that word means crazy!Edited to add that Garden City in Cranston is an absolute SMOKE SHOW today. Everyone is home from college it seems.

 

[PIK95]

Anybody else remember an old commercial with a couple of "goodfellas" discussing what to get on a sandwich?

A: Capicol, or Mortadell?

B: Mortadell

A: Provolone, or Mozzarell?

B: Mozzarell

Can't remember who it was for, and can't find it online.

I remember Wednesday's were prince spaghetti day. I imagine that stuff was awful BTW.

 

[Ditka Butkus]

testicoli

 

[Soulfly3]

I think mortadella is putrid. Made even worse when it's thick cut.

 

[PIK95]

I think mortadella is putrid. Made even worse when it's thick cut.

I'm not sure if I ever actually had it. It's like Bologna? I think. Someone told me it was good but I'm skeptical. I feel the same about adding pepperoni to it. I'm now thinking about which sweet peperconi to add. I gotta get this perfect, its my favorite thing on Thanksgiving.

 

[Rubi]

Gabbagoul,pruvalone,Ja-knowa salami and peppercini or it's not a true AndyPasta!

 

[Dan Lambskin]

I think mortadella is putrid. Made even worse when it's thick cut.

I'm not sure if I ever actually had it. It's like Bologna? I think. Someone told me it was good but I'm skeptical. I feel the same about adding pepperoni to it. I'm now thinking about which sweet peperconi to add. I gotta get this perfect, its my favorite thing on Thanksgiving.

It's Bologna with pistachios in it

 

[Evilgrin 72]

Every year I go back and forth whether or not to put some hot Capigoal in my antipasti. It's pretty straight forward otherwise. The kids crush the Sobrasada, and the Parma, but mostly leave the Capigoal and Salame. Thoughts? Mortedella instead?

It's "gobba-gool", not Capigoal. Rookie.

 

[grateful zed]

no olives?

 

[bakes]

My dad grew up in a predominately Italian neighborhood in Binghamton NY. His entire side of the family called antipasto "#####" (rhymes with "book", not the racist slur ) And yes to gabbagool, prosciutto, genoa, provolone, mozzarella, cecchi, pepperoncini... Gotta use a really good olive oil, black pepper, and oregano to tie it all together.

Haven't had their version in 30 years, but the smell of it being made in the kitchen would permeate the house for days.

 

[Evilgrin 72]

My dad grew up in a predominately Italian neighborhood in Binghamton NY. His entire side of the family called antipasto "####" (rhymes with "book", not the racist slur ) And yes to gabbagool, prosciutto, genoa, provolone, mozzarella, cecchi, pepperoncini... Gotta use a really good olive oil, black pepper, and oregano to tie it all together.

Haven't had their version in 30 years, but the smell of it being made in the kitchen would permeate the house for days.

Va fongool, ya jadrool.

 

[PIK95]

Every year I go back and forth whether or not to put some hot Capigoal in my antipasti. It's pretty straight forward otherwise. The kids crush the Sobrasada, and the Parma, but mostly leave the Capigoal and Salame. Thoughts? Mortedella instead?

It's "gobba-gool", not Capigoal. Rookie.

If I said Gabba Gool nobody would have known what I was talking about. I wasn't trying to turn this into " Soprano dictionary ", just want some suggestions.

 

[Chemical X]

ho bisogno di sapere se i tuoi carni sono cotti o crudi? preferisco cotto ma puoi scegliere!

 

[Evilgrin 72]

Every year I go back and forth whether or not to put some hot Capigoal in my antipasti. It's pretty straight forward otherwise. The kids crush the Sobrasada, and the Parma, but mostly leave the Capigoal and Salame. Thoughts? Mortedella instead?

It's "gobba-gool", not Capigoal. Rookie.

If I said Gabba Gool nobody would have known what I was talking about. I wasn't trying to turn this into " Soprano dictionary ", just want some suggestions.

Just messing around, man. But olives, you gotta have olives. No mortadella, go with capicola and salami. Provolone and fresh mozzarella balls. Roasted red peppers and pepperoncini. I like a good giardiniera too but YMMV.

 

[PIK95]

Now I eat Mozzarella twice a week with tomato and Basil but I never thought to add them in to an Antipasti. That's a great idea. Also, olive's goes with out saying. You are in R.I. right?

 

[Evilgrin 72]

Now I eat Mozzarella twice a week with tomato and Basil but I never thought to add them in to an Antipasti. That's a great idea. Also, olive's goes with out saying. You are in R.I. right?

Florida actually, but I grew up in New Jersey.

 

[Officer Pete Malloy]

You know what's great? I heaping shake of Kraft Parmesan on top of Spaghettios.

 

[Evilgrin 72]

You know what's great? I heaping shake of Kraft Parmesan on top of Spaghettios.

Never done that. I will admit that I still like Spaghettios with meatballs. Not hot dogs. Not plain. With meatballs. I don't eat them but once or twice a year, but I always enjoy them.

 

[Officer Pete Malloy]

You know what's great? I heaping shake of Kraft Parmesan on top of Spaghettios.

Never done that. I will admit that I still like Spaghettios with meatballs. Not hot dogs. Not plain. With meatballs. I don't eat them but once or twice a year, but I always enjoy them.

You better hope that nobody from Joisey reads this. You might as well have admitted that you skipped a Pantera concert to see a community theater production of Torch Song Trilogy.

 

[RBM]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

 

[Soulfly3]

If you dont have anchovy or cheese stuffed cherry peppers... You're doing it wrong.

Thank me later.

 

[jhib]

Every year I go back and forth whether or not to put some hot Capigoal in my antipasti. It's pretty straight forward otherwise. The kids crush the Sobrasada, and the Parma, but mostly leave the Capigoal and Salame. Thoughts? Mortedella instead?

It's "gobba-gool", not Capigoal. Rookie.

If I said Gabba Gool nobody would have known what I was talking about.

Proof:

https://youtu.be/4EHFRYVxhd8

 

[Evilgrin 72]

You know what's great? I heaping shake of Kraft Parmesan on top of Spaghettios.

Never done that. I will admit that I still like Spaghettios with meatballs. Not hot dogs. Not plain. With meatballs. I don't eat them but once or twice a year, but I always enjoy them.

You better hope that nobody from Joisey reads this. You might as well have admitted that you skipped a Pantera concert to see a community theater production of Torch Song Trilogy.

I am unabashed in my love for Spaghettios. I'll even commit more egregious blasphemy. I like Chef Boyardee canned ravioli too.

 

[Evilgrin 72]

If you dont have anchovy or cheese stuffed cherry peppers... You're doing it wrong.

Thank me later.

Ooooh... Forgot about the cheese stuffed cherry peppers. That's gold, Jerry... Gold!

 

[Evilgrin 72]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

 

[Ilov80s]

Fn Eye-talians

 

[Evilgrin 72]

Fn Eye-talians

Can't speak for the others but I don't have a drop of Italian blood in my lineage. I think I'm roughly 90% German with the balance Dutch and English. However, a great antipasto crosses all races, creeds, nationalities, religions and sexual orientation.

 

[PIK95]

If you dont have anchovy or cheese stuffed cherry peppers... You're doing it wrong.

Thank me later.

Ooooh... Forgot about the cheese stuffed cherry peppers. That's gold, Jerry... Gold!

agreed.

 

[PIK95]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

We have those in the fridge year round. What's fontina anyway? My wife is Italian and lived in the same house as her aunt AND Grandparents until marriage. I'm German/Irish but from Cranston, I know things. My wife and I started dating at fifteen so I really grew up Italian in that house.Edited to add my wife's family HATED the Sopranos. They really thought it put the culture in a terrible light. They hated "Cavones" in general as they called them.

 

[RBM]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

Aren't you from Freehold? Think I'll be at Top Tomato by the hospital for most of this.

 

[RBM]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

We have those in the fridge year round. What's fontina anyway? My wife is Italian and lived in the same house as her aunt AND Grandparents until marriage. I'm German/Irish but from Cranston, I know things. My wife and I started dating at fifteen so I really grew up Italian in that house.Edited to add my wife's family HATED the Sopranos. They really thought it put the culture in a terrible light. They hated "Cavones" in general as they called them.

Fontina is mild and softer. The kids usually go for that over the provolone. Provo I get is aged almost 18 months, you can smell it 3 blocks away.

 

[PIK95]

I got the smelly Provolone today. I'm tempted to go get some now. Is fontina that cheese that the kids take to school for snacks that are packed in those tiny red wheels? I love that stuff.

I'm allergic to red peppers if you can believe that. Never comes in my house. I can eat the green all day. Weird. My wife's gramps was all about the anchovies and smelts on Christmas eve. R.I.P. Papa Mike.

 

[Dan Lambskin]

Fn Eye-talians

Can't speak for the others but I don't have a drop of Italian blood in my lineage. I think I'm roughly 90% German with the balance Dutch and English. However, a great antipasto crosses all races, creeds, nationalities, religions and sexual orientation.

0% Italian

Big fan of meat and cheese and marinated whatnot though

 

[Otis]

Gabeesh?

 

[Evilgrin 72]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

Aren't you from Freehold? Think I'll be at Top Tomato by the hospital for most of this.

I am. I know where the hospital is, but I've never heard of Top Tomato. I've only been to Freehold twice in the past 13 years or so,there's so much there that's new and unfamiliar to me, especially where there was once a lot of undeveloped land. I could hardly believe the drive out 537 to Great Adventure.

 

[Evilgrin 72]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

We have those in the fridge year round. What's fontina anyway? My wife is Italian and lived in the same house as her aunt AND Grandparents until marriage. I'm German/Irish but from Cranston, I know things. My wife and I started dating at fifteen so I really grew up Italian in that house.Edited to add my wife's family HATED the Sopranos. They really thought it put the culture in a terrible light. They hated "Cavones" in general as they called them.

Fontina is mild and softer. The kids usually go for that over the provolone. Provo I get is aged almost 18 months, you can smell it 3 blocks away.

Off the subject of antipasto but fontina is a great melting cheese. A few months back, the wife and I had French onion soup and ribeye for dinner. She as usual ate like a bird and put about half a pound of ribeye and 3/4 of a crock of soup in the fridge. Next day, I pulled it out and was trying to determine the best way to reheat it for lunch when I had a stroke of inspiration. I poured the soup into a pot and put it on the stove, then sliced the steak thin and tossed it in. Got everything warmed up, then scooped out the sliced steak and the onions and dropped them on a hoagie roll, topped it with sliced fontina and popped it in the oven until the cheese melted.

It wasn't a wiz wit from (insert Pat's/Geno's/Jim's/Tony Luke's) but damn, that was a fine sandwich.

 

[PIK95]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto*

Sopresetta*

Hot capicola

Genoa salami*

Mortadella

Fresh ball of mozz

Provolone*

Fontina

Olives*

Roasted tomato

Marinated mushrooms

Marinated artichokes*

Fresh bread

Breadsticks

#### can't forget the roasted peppers

For anyone that never did antipasti before, but wants to try it on a small scale, the starred can be rolled up and dropped on a big platter with some bread and lettuce. Even the minimum is worth doing. This entire list is great though. Good job RBM!Now I want onion soup EG.

 

[heckmanm]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Marinated mushrooms and artichokes is nice. I would like to subscribe to your antipasto.

We have those in the fridge year round. What's fontina anyway? My wife is Italian and lived in the same house as her aunt AND Grandparents until marriage. I'm German/Irish but from Cranston, I know things. My wife and I started dating at fifteen so I really grew up Italian in that house.Edited to add my wife's family HATED the Sopranos. They really thought it put the culture in a terrible light. They hated "Cavones" in general as they called them.

Fontina is mild and softer. The kids usually go for that over the provolone. Provo I get is aged almost 18 months, you can smell it 3 blocks away.

Off the subject of antipasto but fontina is a great melting cheese. A few months back, the wife and I had French onion soup and ribeye for dinner. She as usual ate like a bird and put about half a pound of ribeye and 3/4 of a crock of soup in the fridge. Next day, I pulled it out and was trying to determine the best way to reheat it for lunch when I had a stroke of inspiration. I poured the soup into a pot and put it on the stove, then sliced the steak thin and tossed it in. Got everything warmed up, then scooped out the sliced steak and the onions and dropped them on a hoagie roll, topped it with sliced fontina and popped it in the oven until the cheese melted.

It wasn't a wiz wit from (insert Pat's/Geno's/Jim's/Tony Luke's) but damn, that was a fine sandwich.

:homerdrool:

Did you dunk it back into the soup? pleasesayyespleasesayyes

 

[Godsbrother]

You know what's great? I heaping shake of Kraft Parmesan on top of Spaghettios.

Never done that. I will admit that I still like Spaghettios with meatballs. Not hot dogs. Not plain. With meatballs. I don't eat them but once or twice a year, but I always enjoy them.

You better hope that nobody from Joisey reads this. You might as well have admitted that you skipped a Pantera concert to see a community theater production of Torch Song Trilogy.

I am unabashed in my love for Spaghettios. I'll even commit more egregious blasphemy. I like Chef Boyardee canned ravioli too.

Not a fan of Spaghettios but I like Chef Boyardee canned ravioli too. Much like Tony's frozen pizza it can't compare to the real stuff but it is tasty late at night when you are drunk.

 

[Godsbrother]

I think mortadella is putrid. Made even worse when it's thick cut.

I'm not sure if I ever actually had it. It's like Bologna? I think. Someone told me it was good but I'm skeptical. I feel the same about adding pepperoni to it. I'm now thinking about which sweet peperconi to add. I gotta get this perfect, its my favorite thing on Thanksgiving.

It's Bologna with pistachios in it

It's a good first meat to add to a hoagie. Mortadella, Hot Capicola, Genoa Salami and then provolone.

Brush an Italian vinaigrette on the top side of the hoagie bun and then bake. Top with hot pepper rings, onions, lettuce, and tomatoes.

Damn my mouth is watering...

 

[bakes]

I'm in charge of the antipast this year. Going tomorrow with this list:

Prosciutto

Sopresetta

Hot capicola

Genoa salami

Mortadella

Fresh ball of mozz

Provolone

Fontina

Olives

Roasted tomato

Marinated mushrooms

Marinated artichokes

Fresh bread

Breadsticks

#### can't forget the roasted peppers

Damn. That is proper! Never thought of adding fontina (Dad's was always mozzarella and the stinkiest provolone he could find, the ranker the better) but I can imagine the fontina, for as soft as it is, soaking up all of the other flavors.