Mixed antipasto

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


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.

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