antipasto

From Cook's Illustrated. Published June 1, 2007. Serves 6 to 8. We also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe. INGREDIENTS 8 ounces sliced pepperoni , cut into 1/4-inch...

Serving Size : 6 Preparation Time :0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 small clove garlic -- crushed 1/8 teaspoon ground black pepper 8...

One large fennel bulb 4-6 Large button mushrooms A chunk of Parmigianno Reggiano cheese Extra-Virgin Olive Oil One Lemon salt & freshly ground black pepper. Chop off any stalks at the head of the fennel bulb. If the bulb is at all discolored, either peel off the discolored portions, or cut off...

ed peppers garlic and dill string beans new potatoes olives balsamic vinegar hardboiled eggs My mother would put together an antipasto with whatever was in the kitchen but the core ingredients were the red peppers that my father roasted over coals, her garlic and dill pickled string beans...

Arranging Antipasto Antipasto is usually composed of cold meat, fish, cheese, and vegetables and served as an appetizer before a meal. Choose thinly sliced cooked meats such as salami; ham and other smoked meats; a variety of cheeses, cubed or sliced; anchovy fillets and pickled or marinated...

8 slice Salami, Peeled 8 small Peppers, Pickled 2 Zucchini, Quartered 16 Olives, Pitted 16 Tomatoes, Cleaned 1/3 cup Olive Oil 2 tablespoon Lemon Juice, Freshly Squeezed 1 tablespoon Balsamic Vinegar ¼ teaspoon Oregano 1 Garlic Clove, Minced ¼ teaspoon Salt ¼ teaspoon Pepper, Fresh...

1 pound Squid White Wine 24 Mussels, Fresh 16 Crab, Claws 1 pound Lobster, Cooked 16 Prawns, Cooked & Peeled 1 pound Shrimp, Cooked & Peeled 4 Lemons, Cut Into 1/2" or 1cm Thick Wedges ¾ cup Olive Oil 4 tablespoon Lemon Juice, Fresh 1 can Mushrooms 1 cup Mayonnaise 1/3 cup Catsup...

2 medium Radicchio 4 ounce Prosciutto, Thinly Sliced 1 stick Celery, Julienned 4 ounce Parmesan Cheese, Cut Into 1/2" Thick Wedge Seasoning, To Taste Olive Oil, Extra Virgin Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges...

1 ounce Porcini, Dried 4 tablespoon Olive Oil 1 large Onion, Red Sliced 1 pound Mushrooms, Fresh, Chopped 3 small Tomatoes, Chopped 1 tablespoon Parsley Seasoning *** POLENTA *** 6 cup Water 2½ teaspoon Salt 2 cup Cornmeal, Ground Olive Oil Soak the porcini mushrooms in warm water to...

Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can’t find pluots, double up on peaches or plums. D R E S S I N G : 1 tablespoon brown sugar 3 tablespoons white balsamic vinegar 2...

1 pound penne or rotini, etc. pasta, uncooked 12 ounces roasted peppers strips 12 ounces marinated artichoke hearts 1 cup diced muenster, or brick, or provolone cheese, etc. 1 cup sliced mushrooms 1/2 cup chopped red onion 1/3 cup chopped fresh basil 2/3 cup lowfat caesar or italian salad...

3 tablespoons olive oil 1 small clove garlic, crushed 1/8 teaspoon ground black pepper 8 thin slices Italian bread 8 thin slices Prosciutto di Parma (about 4 ounces) 3 cups assorted fruits, such as peaches, nectarines, plums and melons, cut in wedges 1 cup olives (preferably imported) Roasted...

2 tablespoons vegetable oil (such as canola) 1 medium cooking onion, diced 1 small sweet red pepper, seeded and diced 1 small sweet green pepper, seeded and diced 1 cup diced carrots 1/2 cup chopped green beans 1 tablespoon minced garlic 1 1/4 cups water 3 tablespoons cider vinegar 1 5 1/2-ounce...

2 large onions, thinly sliced 2 tablespoons vegetable oil 3 1/2 cups vegetable stock 1 1/2 cups apple cider 1/3 cup pearl barley 2 large carrots, diced 1 teaspoon thyme 1/4 teaspoon dried marjoram 1 bay leaf 2 cups unpeeled chopped apples 1/4 cup fresh parsley, minced 1 tablespoon lemon juice...

2 carrots, peeled and thinly sliced 1/2 cup chopped green pepper 1/3 cup chopped sweet red pepper 1/2 cup chopped celery 1/2 cup tiny cauliflower flowerets 1/2 cup chopped pitted black olives 1/2 cup sliced mushrooms 1/2 cup small white pickled onions 1 cup chopped sweet pickles 1/2 cup chopped...

18 ounces black olives in brine 1/2 cup olive oil 1 lemon (grated zest and juice of) 10 grindings of black pepper 1 tablespoon fresh breadcrumbs pinch of salt Servings: 2 1. Put all the ingredients in a blender or in a food processor and blend. You may leave the paste chunky or proceed to make a...

8 ounces Seven Seas Italian Dressing 14 ounces canned artichoke hearts, drained, cut into quarters 1/2 pound 3-inch pepperoni slices 1 cup cherry tomato halves 1/2 cup pitted ripe olives 8 pepperoncini peppers 8 ounces monterey jack cheese, cut into sticks lettuce leaves Servings: 6 Pour...

2 cups carrots, chopped 1 cup green pepper, chopped 1 cup cauliflower flowerets, cut up 1 cup quartered mushrooms 1/2 cup chopped celery 2 tomatoes, chopped and seeded 1 cup sliced black olives 1/2 cup small pickled onions, chopped 1/2 cup marinated artichoke hearts 1 cup tomato sauce 3/4 cup...

1 ounce dried porcini mushrooms 4 tablespoons olive oil 1 large red onion, minced 1 pound fresh brown mushrooms, cleaned and sliced 3 small plum tomatoes, chopped 1 tablespoon parsley salt and pepper POLENTA: 6 cups water 2 1/2 teaspoons salt 2 cups finely ground cornmeal olive oil Servings: 8...

1 small red onion, diced 1/2 cucumber, peeled and diced 2 ripe tomatoes 1 1/4 teaspoons salt 1/8 teaspoon oregano 1/4 cup minced parsley 1/4 cup minced fresh basil 1/8 teaspoon red pepper flakes 1 1/2 tablespoons olive oil salt and pepper Servings: 6 1. Set the diced onion and cucumber in a...