Italian Antipasti with Cured Italian Meats, Cheeses, Marinated Vegetables and Warm Olives
- serves 4
Skip the pre-made supermarket stuff and create your own authentic Italian antipasti, perfect as an appetizer or side.
2 oz each salami, bresola, prosciutto, capricola
Parmesan, buffalo MozzarellaMarinated Olives
2 cup assorted olives
1 Tbsp dried chili flakes
2 clove garlic, minced
2 sprig fresh rosemary
2 cup olive oilMarinated Vegetables: Fennel,
1 heads fennel, quartered
12 green beans
6 cippolini onions, peeled
1 red pepper, quartered
½ cup white wine vinegar
1 tsp sugar
salt and pepper
1. Slice, dice or cube meats and cheeses into bite-sized portions.Marinated Olives
1. In a pot on low heat add the olive oil and heat for 5 minutes. In a non-reactive bowl add all the olives, garlic, chili and rosemary. Pour the hot oil over the olive mixture and stir, cover and refrigerate. Olives keep for months and are better the longer they marinate.Marinated Vegetables: Fennel,
1. In a bowl, season all the vegetables with olive oil, salt and pepper. Roast in a 375 degrees F oven for 12-15 minutes or until tender.
2. Remove from the oven and immediately add the vinegar, 4 tbsp olive oil, 1 tsp sugar, salt and pepper to taste. Serve.