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Receta Antipasto Platter With Many Hued Potatoes
by Global Cookbook

Antipasto Platter With Many Hued Potatoes
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Ingredientes

  • 3 c. of 3/4 inch cubes of blue, red, yellow and white-fleshed potatoes
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 x clove garlic, chopped
  • 1 1/2 Tbsp. chopped fresh basil, or possibly 1 tsp. dry Salt and freshly grnd black pepper, to taste

Direcciones

  1. I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them. This platter is attractive, delicious and always intrigues.
  2. Place the potatoes in a steamer basket and steam about 15 min, or possibly till all are tender.
  3. Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or possibly blender container.
  4. Remove the potatoes from the heat and transfer them to a medium bowl. Gently fold in the vinaigrette. Season with salt and pepper. Let the flavors blend 1 hour before serving at room temperature.
  5. Note: Other possibilities for an appetizing antipasto platter include sliced and rolled provolone cheese; pickled dill green beans; cubes of ripe melon wrapped in prosciutto; marinated artichoke hearts; marinated mushrooms; caponata
  6. (eggplant relish); an array of brined and oil-cured olives; sliced and rolled salami; roasted and marinated red peppers; pickled cocktail onions; pepperoncini; cherry tomato halves spread with olivada (black olive spread). Most are commercially available, while recipes for others can be found in Italian cookbooks.