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THE DAY BEFORE: Make sure all of your produce is very clean.
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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.
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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.
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Wrap 24 slices of prosciutto around 24 pieces of sharp provolone.
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Stuff the wrapped cheese into a cherry pepper which has been seeded and put the stuffed peppers back into the pickle brine.
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(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.
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You can also do this with cream cheese and it is fabulous.
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).
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Line the rim of a very large platter with the romaine lettuce leaves letting them come over the edge of the platter.
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Spread the shredded ice berg lettuce on the platter.
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You will need the shredded lettuce to support the Tonno Cups.
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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.
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Secure with a frilled toothpick so no one bites into the tonno cup and gets a nasty surprise.
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Put one tablespoon of tuna (tonno in Italian) into the center of the cup.
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Arrange the 24 cups around the edge of the platter, supporting them with the shredded iceberg lettuce.
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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.
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Use the best you can afford.
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Arrange the stuffed peppers around the platter.
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Stuff the black olives with cream cheese and add them and the green olives to the platter.
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Stuff half of the celery with the remaining cream cheese and arrange them around the platter.
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Score the cucumbers with a fork if you don't have a zester or channel knife.
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Arrange them on the platter.
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Scatter the artichoke hearts and mushrooms around.
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Add the anchovies to the ramekin if you are going to use them.
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Dry your scallions - surprise!
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don't they look cute?
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- 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.
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PLEASE make this recipe your own by adding what you and your family like.
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It is easy to scale down to individual proportions for small gatherings.
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Pass some Italian bread (recipe #273358) red wine vinegar and extra virgin olive oil and maybe some parmesan shavings.
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Or if you desire you can make a vinaigrette.
