Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Garlic clove; minced |
| 2 tablespoons | Balsamic vinegar |
| 2 tablespoons | Red-wine vinegar |
| ½ teaspoon | Crumbled dried rosemary |
| 1 teaspoon | Dried basil; crumbled |
| 1 teaspoon | Dried oregano; crumbled |
| ¼ teaspoon | Dried hot red pepper flakes; or to taste |
| ½ cup | Olive oil |
| 3 larges | Carrots; cut diagonally into |
| \N \N | ; 1/4-inch-thick |
| \N \N | ; slices |
| 2 smalls | Fennel bulbs; (about 1 1/2 |
| \N \N | ; pounds), cut |
| \N \N | ; crosswise into |
| \N \N | ; 1/4-inch-thick |
| \N \N | ; slices (about 3 |
| \N \N | ; cups) |
| 2 \N | Red bell peppers; roasted and cut |
| \N \N | ; into strips |
| 2 \N | Yellow bell peppers; roasted and cut |
| \N \N | ; into strips |
| \N \N | A; (12-ounce) jar |
| \N \N | ; peperoncini |
| \N \N | ; (pickled Tuscan |
| \N \N | ; peppers), rinsed |
| \N \N | ; anddrained well |
| ¾ pounds | Black or green brine-cured olives or a |
| \N \N | ; combination |
| ¼ pounds | Sun-dried tomatoes packed in oil; drained and cut |
| \N \N | ; intostrips |
| ¾ pounds | Marinated or plain bocconcini; (small mozzarella |
| \N \N | ; balls,available at |
| \N \N | ; specialty foods |
| \N \N | ; shops and some |
| \N \N | ; supermarkets) |
| ½ pounds | Pepperoni or soppressata; (hard Italian |
| \N \N | ; sausage, |
| \N \N | ; availableat Italian |
| \N \N | ; markets, some |
| \N \N | ; butcher shops, and, |
| \N \N | ; some specialty |
| \N \N | ; foodsshops), cut |
| \N \N | ; crosswise into |
| \N \N | ; 1/4-inch-thick |
| \N \N | ; slices and the |
| \N \N | ; slicesquartered |
| \N \N | Two; (7-ounce) jars |
| \N \N | ; marinated artichoke |
| \N \N | ; hearts, rinsed and |
| \N \N | ; drained well |
| ⅓ cup | Minced fresh parsley leaves plus; if desired, parsley |
| \N \N | ; sprigs forgarnish |
FOR THE MARINADE
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 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.
Serves 6 to 8.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.