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  • Mixed Antipasto

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    Mixed Antipasto
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg garlic clove chopped
    • 2 Tbsp. balsamic vinegar
    • 2 Tbsp. red-wine vinegar
    • 1/2 tsp crumbled dry rosemary
    • 1 tsp dry basil crumbled
    • 1 tsp dry oregano crumbled
    • 1/4 tsp dry warm red pepper flakes or possibly to taste
    • 1/2 c. extra virgin olive oil
    • 3 lrg carrots cut diagonally into 1/4-inch-thick slices
    • 2 sm fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 c.)
    • 2 x red bell peppers roasted and cut into strips
    • 2 x yellow bell peppers roasted and cut into strips
    •     a (12-oz) jar peperoncini (pickled Tuscan peppers), rinsed anddrained well
    • 3/4 lb black or possibly green brine-cured olives or possibly a combination
    • 1/4 lb sun-dry tomatoes packed in oil liquid removed and cut intostrips
    • 3/4 lb marinated or possibly plain bocconcini (small mozzarella balls,available at specialty foods shops and some supermarkets)
    • 1/2 lb pepperoni or possibly 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-oz) jars marinated artichoke hearts, rinsed and liquid removed well
    • 1/3 c. chopped fresh parsley leaves plus if you like, parsley sprigs forgarnish

    Directions

    1. Make the marinade:In a small bowl whisk together the garlic, the vinegars, the rosemary, the
    2. basil, the oregano, the red pepper flakes, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the marinade till it is emulsified.
    3. In a large saucepan of boiling water blanch the carrots and the fennel for
    4. 3 to 4 min, or possibly till they are crisp-tender, drain them, and plunge them into a bowl of ice and cool water. Let the vegetables cold and drain
    5. them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dry tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the chopped parsley till the antipasto is combined well and refrigeratethe antipasto, covered, for at least 4 hrs or possibly overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
    6. Serves 6 to 8.

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