**Antipasto with New Potatoes: A Medley of Mediterranean Flavors**
Transport yourself to the heart of the Mediterranean with this delectable antipasto platter, featuring tender new potatoes as its centerpiece. This vibrant dish is a symphony of flavors and textures, where each element plays a harmonious role. From the earthy sweetness of the roasted potatoes to the briny tang of the olives and the sharp bite of the pickled vegetables, this antipasto board is a culinary journey that will tantalize your taste buds. Accompanied by a selection of cured meats, creamy cheeses, and a drizzle of fragrant olive oil, this dish is perfect for entertaining guests or enjoying as a light and satisfying meal. With a medley of recipes for roasted potatoes, marinated olives, and pickled vegetables, this article provides all the culinary inspiration you need to recreate this Mediterranean masterpiece in your own kitchen.
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
ANTIPASTO PLATTER
Provided by Ina Garten
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ANTIPASTO POTATO BAKE
This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CALABRESE ANTIPASTO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
- Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
- In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.
ANTIPASTO
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
- Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.
Tips:
- Choose the right potatoes: Baby potatoes or new potatoes are best for this recipe. They are small and have a tender skin that crisps up nicely when roasted.
- Roast the potatoes until they are golden brown and crispy: This will give them the best flavor and texture.
- Use a variety of vegetables: This will make your antipasto more colorful and flavorful. Some good options include bell peppers, zucchini, mushrooms, and artichoke hearts.
- Marinate the vegetables in a flavorful dressing: This will help them to absorb flavor and stay moist while roasting.
- Assemble the antipasto on a platter: Arrange the roasted vegetables, cheese, and meat on a platter. Drizzle with any remaining dressing and garnish with fresh herbs.
Conclusion:
This antipasto with new potatoes is a delicious and easy-to-make appetizer. It is perfect for parties, potlucks, or a simple summer meal. The roasted vegetables are tender and flavorful, the cheese is creamy and tangy, and the meat is savory and smoky. Serve this antipasto with a glass of wine and enjoy!
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