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Receta Mixed Antipasto

Name: Mixed Antipasto
Ingredients: 1 lrg garlic clove chopped; 2 Tbsp. balsamic vinegar; 2 Tbsp. red-wine vinegar; 1/2 tsp crumbled dry rosemary; 1 tsp dry basil crumbled; 1 tsp dry oregano crumbled; 1/4 tsp dry warm red pepper flakes or possibly to taste; 1/2 c. extra virgin olive oil; 3 lrg carrots cut diagonally into 1/4-inch-thick slices; 2 sm fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 c.); 2 x red bell peppers roasted and cut into strips; 2 x yellow bell peppers roasted and cut into strips; a (12-oz) jar peperoncini (pickled Tuscan peppers), rinsed anddrained well; 3/4 lb black or possibly green brine-cured olives or possibly a combination; 1/4 lb sun-dry tomatoes packed in oil liquid removed and cut intostrips; 3/4 lb marinated or possibly plain bocconcini (small mozzarella balls,available at specialty foods shops and some supermarkets); 1/2 lb pepperoni or possibly soppressata (hard Italian sausage, availableat Italian markets, some butcher shops, and, some specialty foodsshops), cut crosswise into 1/4-inch-thick slices and the slicesquartered; two (7-oz) jars marinated artichoke hearts, rinsed and liquid removed well; 1/3 c. chopped fresh parsley leaves plus if you like, parsley sprigs forgarnish

de Global Cookbook

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Ingredientes

1 lrg garlic clove chopped
2 Tbsp. balsamic vinegar
2 Tbsp. red-wine vinegar
1/2 tsp crumbled dry rosemary
1 tsp dry basil crumbled
1 tsp dry oregano crumbled
1/4 tsp dry warm red pepper flakes or possibly to taste
1/2 c. extra virgin olive oil
3 lrg carrots cut diagonally into 1/4-inch-thick slices
2 sm fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 c.)
2 x red bell peppers roasted and cut into strips
2 x yellow bell peppers roasted and cut into strips
Â Â a (12-oz) jar peperoncini (pickled Tuscan peppers), rinsed anddrained well
3/4 lb black or possibly green brine-cured olives or possibly a combination
1/4 lb sun-dry tomatoes packed in oil liquid removed and cut intostrips
3/4 lb marinated or possibly plain bocconcini (small mozzarella balls,available at specialty foods shops and some supermarkets)
1/2 lb pepperoni or possibly soppressata (hard Italian sausage, availableat Italian markets, some butcher shops, and, some specialty foodsshops), cut crosswise into 1/4-inch-thick slices and the slicesquartered
Â Â two (7-oz) jars marinated artichoke hearts, rinsed and liquid removed well
1/3 c. chopped fresh parsley leaves plus if you like, parsley sprigs forgarnish

Direcciones

Make the marinade:In a small bowl whisk together the garlic, the vinegars, the rosemary, the
basil, the oregano, the red pepper flakes, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the marinade till it is emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for
3 to 4 min, or possibly till they are crisp-tender, drain them, and plunge them into a bowl of ice and cool water. Let the vegetables cold and drain
them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dry tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the chopped parsley till the antipasto is combined well and refrigeratethe antipasto, covered, for at least 4 hrs or possibly overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
Serves 6 to 8.