MIXED ANTIPASTO
Steps:
- Make the marinade:
- In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, 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.
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Kartik Cauleechurn
[email protected]This antipasto was okay, but I've had better. The meats and cheeses were good, but the vegetables were not very flavorful.
Shanukhan Depen
[email protected]I was a little disappointed with this antipasto. The flavors were bland, and the vegetables were not very fresh.
Aktarul A4473812z
[email protected]This antipasto is a little bit time-consuming to make, but it's worth it. The flavors are incredible, and it's a real showstopper.
Mpumelelo Msweli
[email protected]I've never been a big fan of antipasto, but this one changed my mind. It's so fresh and flavorful, and the combination of ingredients is perfect.
Piyal Sarkar
[email protected]This antipasto is a great way to get your kids to eat their vegetables. My kids love the colorful veggies and the flavorful dressing.
Bassey Agwu
[email protected]I love that this antipasto is so versatile. You can add or subtract ingredients to suit your own taste.
Umair Don
[email protected]This antipasto is a great make-ahead dish. I like to make it the day before a party so that the flavors have time to meld.
Alisufian Lakhesar
[email protected]The vinaigrette dressing is the star of this show! It's so flavorful and really brings all the ingredients together.
Alan Rai
[email protected]This antipasto is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Jermaine Johns
[email protected]I've made this antipasto several times now, and it's always a crowd-pleaser. It's the perfect appetizer for any party or gathering.
zubayr muhammadjonov
[email protected]This antipasto was very easy to make, and it turned out beautifully. I was so impressed with how delicious it was.
Ghullam Rasool
[email protected]I love the variety of ingredients in this antipasto. It's a great way to try new things and find new favorites.
Don Chandu
[email protected]The flavors in this antipasto were incredible! The vinaigrette dressing was the perfect complement to the salty meats and cheeses.
Chief Friendlien
[email protected]This antipasto platter was an absolute hit at our party! The combination of meats, cheeses, and vegetables was perfect, and the presentation was beautiful. We will definitely be making this again.