Best 8 Calabrese Antipasto Recipes

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**Unveiling the Delights of Calabrese Antipasto: A Journey Through Southern Italian Appetizers**

From the sun-kissed hills of Calabria, in the southernmost region of Italy, comes a culinary tradition rich in bold flavors and vibrant ingredients. Calabrese antipasto, a selection of delectable appetizers, showcases the region's love for fresh produce, cured meats, and tangy cheeses. Embark on a culinary journey as we explore the diverse recipes featured in this article, each offering a unique taste of Calabria's culinary heritage. From the classic combination of cured meats and cheeses in "Salumi e Formaggi" to the zesty and refreshing "Insalata di Finocchi e Arance" (Fennel and Orange Salad), every recipe captures the essence of Calabrian cuisine. Indulge in the smoky delight of "Melanzane Arrosto" (Roasted Eggplant) or savor the savory goodness of "Frittelle di Baccalà" (Cod Fritters). Whether you prefer the simplicity of "Bruschetta al Pomodoro" (Toasted Bread with Tomatoes) or the complexity of "Parmigiana di Melanzane" (Eggplant Parmesan), this article offers a comprehensive guide to tantalizing Calabrese antipasti. Get ready to impress your guests or simply enjoy a taste of Southern Italy in your own kitchen.

Let's cook with our recipes!

ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

Provided by Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 11

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

Steps:

  • Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

ANTIPASTO CALZONE



Antipasto Calzone image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 11

All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
Cornmeal, for dusting
2 cups (8 ounces) shredded provolone cheese
2 cups (8 ounces) shredded fontina cheese* see Cook's Note
1 (4-ounce) salami, diced into 1/2-inch pieces
2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
1/4 cup coarsely chopped kalamata olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten
Serving suggestion: warm marinara sauce

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
  • On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
  • In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

CALABRESE ANTIPASTO



Calabrese Antipasto image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 24

1 cauliflower, cut into bite sized florets
4 carrots, peeled and cut on the diagonal into 1/2-inch slices
4 inner celery ribs, cut on the diagonal into 1/2-inch slices
1/2 cup white wine vinegar
3/4 pound small fresh button mushrooms
1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
1 (3-ounce) can pitted black olives, drained
1 (5-ounce) jar pimiento stuffed Spanish olives, drained
1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
1 (7 1/2-ounce) jar pickled onions
1 (6 1/2-ounce) jar marinated artichoke hearts, drained
1/4 cup extra-virgin olive oil
1 (7-ounce) can imported olive oil packed tuna, drained
1 (2 ounce) tin anchovies with capers, drained
1/2 cup ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons prepared horseradish
3/4 cup canned tomato sauce
1/4 cup tarragon vinegar, plus more for jars
1 1/2 teaspoons brown sugar
1 clove garlic, minced
6 tablespoons fresh lemon juice
Cayenne pepper
Sea salt, preferably gray salt

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 image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories     Appetizers and Snacks     Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

  • In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  • In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  • In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  • Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)



Bomba Calabrese (Spicy Calabrian Pepper Spread) image

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 55m

Yield 32

Number Of Ingredients 12

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

  • Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  • Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  • Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  • Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g

ANTIPASTO



Antipasto image

This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)

Provided by Kansas A

Categories     Tuna

Time 1h30m

Yield 28 Pints

Number Of Ingredients 13

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

Steps:

  • Mix first 5 ingredients in large pot. Boil 5 minutes.
  • Add next 4 ingredients, boil 10 minutes.
  • Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
  • Process in a hot water bath for 15 minutes.
  • Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
  • Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
  • Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5

CAPRESE ANTIPASTO



Caprese Antipasto image

If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.

Provided by David Tanis

Categories     quick, weeknight, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 ripe bell peppers, 1 red and 1 yellow if possible
Salt and pepper
Extra-virgin olive oil
1 pound fresh mozzarella, at room temperature
2 pounds ripe tomatoes, in assorted colors if possible
1/2 pound cherry tomatoes, in assorted colors if possible
Handful of caperberries, or 1 tablespoon large capers, rinsed
Handful of good-quality olives
6 thin slices of prosciutto, more if desired
Handful of basil leaves

Steps:

  • To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
  • Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
  • Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams

Tips:

  • Choose Fresh Vegetables: Select firm and colorful vegetables for the best flavor and texture.
  • Use High-Quality Olive Oil: Extra virgin olive oil adds a rich, fruity flavor to the antipasto.
  • Marinate the Vegetables: Marinating the vegetables in olive oil, herbs, and spices enhances their flavor.
  • Roast the Vegetables: Roasting brings out the natural sweetness and umami of the vegetables.
  • Assemble Carefully: Layer the vegetables and cheese in a visually appealing way.
  • Serve at Room Temperature: Calabrese antipasto is best enjoyed at room temperature, allowing the flavors to meld together.

Conclusion:

Calabrese antipasto is a vibrant and flavorful appetizer that showcases the bounty of fresh vegetables and the culinary traditions of Calabria. Its versatility allows for customization based on personal preferences and available ingredients. Whether served as a starter or enjoyed as a light meal, this antipasto is sure to impress with its colorful presentation and delicious taste. So next time you're looking for a healthy and satisfying dish to share with friends and family, give Calabrese antipasto a try. With its simple yet sophisticated flavors, it's a dish that is sure to become a favorite.

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