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...
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...
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...
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 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...
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 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...