Mixed Marinated Antipasto
Source of Recipe
internet
Recipe Introduction
Not cheap, but very good! Serves 6 to 8
List of Ingredients
For the Marinade:
1 large garlic clove, minced
2 Tbls. balsamic vinegar
2 Tbls. red wine vinegar
1/2 tsp. crumbled dried rosemary
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1/4 tsp. dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4 inch thick slices
2 small fennel bulbs (about 1-1/2 pounds) cut crosswise into 1/4 inch thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
12 oz jar peperoncine, rinsed and drained well
3/4 pound black & green brine cured olives
1/4 pound sun dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain small mozzarella balls
1/2 pound pepperoni or soppressata cut crosswise into 1/4 inch thick slices and the slices quarted
Two-7 ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves
Recipe
Make the marinade:
In a small bowl whisk together the garlic, vinegar's, rosemary, basil, oregano, red pepper flakes, and salt & 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 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, fennel, roasted peppers, peperoncine, olives, sun dried tomatoes, cheese balls, pepperoni, artichoke hearts, the marinade, and parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight.
Transfer to a platter, garnish with parsley sprigs, and serve it at room temperature.
NOTE: I like to use 1/4 pound each of proscuitto, sopressata, and capicola, thinly sliced.
I do not marinate the meats but surround the edge of a large platter with the meats rolling up like cigarettes, alternating with mozzarella.
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