Best 2 Michaels Antipasti Recipes

**Indulge in a Culinary Journey with Michael's Antipasti: A Symphony of Italian Appetizers**

Embark on a delightful voyage through the world of Italian cuisine with Michael's Antipasti, a collection of tantalizing appetizer recipes that will elevate your dining experience. From the classic Bruschetta al Pomodoro, bursting with the flavors of fresh tomatoes, fragrant basil, and crispy bread, to the savory Prosciutto e Melone, where the sweetness of ripe melon harmonizes perfectly with the salty cured ham, each recipe is a testament to the culinary artistry of Italy.

Prepare to be captivated by the vibrant colors and enticing aromas of the Caprese Skewers, where juicy cherry tomatoes, creamy mozzarella cheese, and aromatic basil leaves come together in a delightful symphony of flavors. Experience the rustic charm of the Crostini ai Funghi, where earthy mushrooms and tangy goat cheese create a delectable topping for crispy crostini.

For those who appreciate the finer things in life, the Carpaccio di Manzo is a true masterpiece. Thinly sliced beef tenderloin is adorned with a drizzle of truffle oil, shaved Parmesan cheese, and a sprinkle of arugula, creating a dish that is both elegant and utterly delicious.

Whether you're hosting a party, seeking a light lunch option, or simply craving a taste of Italy, Michael's Antipasti has something for every palate. These recipes are easy to follow, allowing you to recreate these culinary delights in the comfort of your own home.

So gather your ingredients, don your apron, and prepare to embark on a culinary journey that will transport you to the heart of Italy, one bite at a time.

Let's cook with our recipes!

MICHAEL CHIARELLO'S PICKLED ANTIPASTO

Michael Chiarello's Pickled Antipasto image

Michael Chiarello is one of my favorite Chefs. Antipasto must chill overnight, so plan accordingly.

Provided by katie in the UP

Categories Tuna

Time 1h30m

Yield 12 cups

Number Of Ingredients 24

Ingredients

3/4 cup tomato sauce
1/2 cup ketchup
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup tarragon vinegar or 1/4 cup white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon bottled prepared horseradish
1 tablespoon light brown sugar
1 garlic clove, minced
1 pinch cayenne pepper
kosher salt
1 (2 lb) cauliflower, cut into florets
4 medium carrots, sliced on the diagonal 1/3 inch thick
4 celery ribs, sliced on the diagonal 1/2 inch think
1/2 cup white wine vinegar
1 lb button mushroom, stems trimmed
1/2 cup drained pepperoncini pepper
3 (6 ounce) cans italian tuna packed in oil, drained
6 rolled anchovies over capers
1/2 cup canned california black olives, pitted and drained
1/2 cup Spanish olives with pimento, drained
3 small kosher dill pickles, cut into thin spears
1/2 cup pickling onions, drained
1 (6 1/2 ounce) jar marinated artichoke hearts, drained

Steps:

In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic.
Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes.
Transfer the marinade to a large bowl to cool.
In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes.
Using a slotted spoon, transfer the cauliflower to a baking sheet to cool.
Bring the water back to a boil.
Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool.
Add the white wine vinegar to the saucepan and return to a boil.
Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
Add all of the cooled vegetables to the marinade, then add the remaining ingredients.
Toss gently but thoroughly, cover and refrigerate overnight.
MAKE AHEAD The recipe can be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 212, Fat 9.9, SaturatedFat 1.6, Cholesterol 7.7, Sodium 745.9, Carbohydrate 17.1, Fiber 4.9, Sugar 9, Protein 16.6

MICHAEL'S ANTIPASTI

Michael's Antipasti image

Categories Fish Olive Onion Appetizer Roast Oscars Eggplant Bell Pepper Zucchini Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

15 whole anchovies in salt or 30 anchovy fillets, packed in oil
1/4 teaspoon red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/4 cup olive oil, more if needed
2 to 4 red, yellow, or orange bell peppers
1 eggplant, sliced 1/2-inch thick
2 zucchini sliced 1/2-inch thick
2 red onions, sliced 1/2-inch thick
Coarse salt and freshly ground black pepper
1/2 cup black olives
1/2 cup green olives

Steps:

1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.

Tips for Making Michael's Antipasti

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your antipasti.
Don't be afraid to experiment. There are many different ways to make antipasti, so feel free to get creative and try different combinations of ingredients.
Make sure your antipasti are well-balanced. There should be a variety of flavors and textures, so that each bite is interesting.
Serve your antipasti at room temperature. This will allow the flavors to fully develop.
Pair your antipasti with a variety of drinks. Wine, beer, and cocktails can all be good choices.

Conclusion

Making Michael's antipasti is a fun and easy way to impress your friends and family. With a little planning and preparation, you can create a delicious and visually appealing spread that will be sure to wow your guests. So next time you're looking for a party appetizer or a light meal, give Michael's antipasti a try. You won't be disappointed!