Mixed antipasto

1 servings

Ingredients

Quantity Ingredient
1 large Garlic clove; minced
2 tablespoons Balsamic vinegar
2 tablespoons Red-wine vinegar
½ teaspoon Crumbled dried rosemary
1 teaspoon Dried basil; crumbled
1 teaspoon Dried oregano; crumbled
¼ teaspoon Dried hot red pepper flakes; or to taste
½ cup Olive oil
3 larges Carrots; cut diagonally into
; 1/4-inch-thick
; slices
2 smalls Fennel bulbs; (about 1 1/2
; pounds), cut
; crosswise into
; 1/4-inch-thick
; slices (about 3
; cups)
2 Red bell peppers; roasted and cut
; into strips
2 Yellow bell peppers; roasted and cut
; into strips
A; (12-ounce) jar
; peperoncini
; (pickled Tuscan
; peppers), rinsed
; anddrained well
¾ pounds Black or green brine-cured olives or a
; combination
¼ pounds Sun-dried tomatoes packed in oil; drained and cut
; intostrips
¾ pounds Marinated or plain bocconcini; (small mozzarella
; balls,available at
; specialty foods
; shops and some
; supermarkets)
½ pounds Pepperoni or soppressata; (hard Italian
; sausage,
; availableat Italian
; markets, some
; butcher shops, and,
; some specialty
; foodsshops), cut
; crosswise into
; 1/4-inch-thick
; slices and the
; slicesquartered
Two; (7-ounce) jars
; marinated artichoke
; hearts, rinsed and
; drained well
⅓ cup Minced fresh parsley leaves plus; if desired, parsley
; sprigs forgarnish

Directions

FOR THE MARINADE

Make the marinade:

In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

Serves 6 to 8.

Gourmet November 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes