THE DAY BEFORE: Make sure all of your produce is very clean. Cut half of the scallions, tops and bottoms, lengthwise to form fringes, leaving the very centers (about 1 1/2 inches) uncut and put them in the ice water. Slice the carrots into thin ribbons, lengthwise and roll up into a tight 'coil', being sure not to break them, and secure with tooth picks; put them into the ice water with the scallions.
Wrap 24 slices of prosciutto around 24 pieces of sharp provolone. Stuff the wrapped cheese into a cherry pepper which has been seeded and put the stuffed peppers back into the pickle brine. (You can do the stuffed cherry peppers several days ahead and let them hang out in the fridge - My brother Dave makes gallons of these stuffed peppers and gives them as gifts. You can also do this with cream cheese and it is fabulous.).
Line the rim of a very large platter with the romaine lettuce leaves letting them come over the edge of the platter. Spread the shredded ice berg lettuce on the platter. You will need the shredded lettuce to support the Tonno Cups.
MAKE TONNO CUPS: layer a slice of Capicola ham on top of a slice of salami on top of a slice of provolone and make a 'pleat' in the slices, forming a cone or cup shape. Secure with a frilled toothpick so no one bites into the tonno cup and gets a nasty surprise. Put one tablespoon of tuna (tonno in Italian) into the center of the cup. Arrange the 24 cups around the edge of the platter, supporting them with the shredded iceberg lettuce. If you intend to use anchovies this would be the time to make a hole in the center of your shredded lettuce so you can put a ramekin in the center to hold those fuzzy little things. Use the best you can afford. Arrange the stuffed peppers around the platter.
Stuff the black olives with cream cheese and add them and the green olives to the platter. Stuff half of the celery with the remaining cream cheese and arrange them around the platter.
Score the cucumbers with a fork if you don't have a zester or channel knife. Arrange them on the platter. Scatter the artichoke hearts and mushrooms around. Add the anchovies to the ramekin if you are going to use them.
Dry your scallions - surprise! don't they look cute? - and unfurl your carrots and decorate the platter with them and the tomatoes and the rest of the ingredients as you have room for them.
PLEASE make this recipe your own by adding what you and your family like. It is easy to scale down to individual proportions for small gatherings.
Pass some Italian bread (Linda's Fantabulous Italian Bread a B M) red wine vinegar and extra virgin olive oil and maybe some parmesan shavings. Or if you desire you can make a vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	797.19 Kcal (3338 kJ)
Calories from fat	523.75 Kcal
		% Daily Value*
Total Fat	58.19g	90%
Cholesterol	143.26mg	48%
Sodium	2229.59mg	93%
Potassium	627.98mg	13%
Total Carbs	13.86g	5%
Sugars	5.25g	21%
Dietary Fiber	3.5g	14%
Protein	56.68g	113%
Vitamin C	8.7mg	14%
Vitamin A	0.2mg	5%
Iron	2.9mg	16%
Calcium	1576mg	158%

Amount Per 100 g
Calories	144.42 Kcal (605 kJ)
Calories from fat	94.88 Kcal
		% Daily Value*
Total Fat	10.54g	90%
Cholesterol	25.95mg	48%
Sodium	403.92mg	93%
Potassium	113.77mg	13%
Total Carbs	2.51g	5%
Sugars	0.95g	21%
Dietary Fiber	0.63g	14%
Protein	10.27g	113%
Vitamin C	1.6mg	14%
Iron	0.5mg	16%
Calcium	285.5mg	158%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.1

Points
21

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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