| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | November 19 | 1 | servings | |
INGREDIENTS
| 1 | lg | Garlic clove; minced |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Red-wine vinegar |
| 1/2 | ts | Crumbled dried rosemary |
| 1 | ts | Dried basil; crumbled |
| 1 | ts | Dried oregano; crumbled |
| 1/4 | ts | Dried hot red pepper flakes; or to taste |
| 1/2 | c | Olive oil |
| 3 | lg | Carrots; cut diagonally into |
| ; 1/4-inch-thick | ||
| ; slices | ||
| 2 | sm | Fennel bulbs; (about 1 1/2 |
| ; pounds), cut | ||
| ; crosswise into | ||
| ; 1/4-inch-thick | ||
| ; slices (about 3 | ||
| ; cups) | ||
| 2 | Red bell peppers; roasted and cut | |
| ; into strips | ||
| 2 | Yellow bell peppers; roasted and cut | |
| ; into strips | ||
| A; (12-ounce) jar | ||
| ; peperoncini | ||
| ; (pickled Tuscan | ||
| ; peppers), rinsed | ||
| ; anddrained well | ||
| 3/4 | lb | Black or green brine-cured olives or a |
| ; combination | ||
| 1/4 | lb | Sun-dried tomatoes packed in oil; drained and cut |
| ; intostrips | ||
| 3/4 | lb | Marinated or plain bocconcini; (small mozzarella |
| ; balls,available at | ||
| ; specialty foods | ||
| ; shops and some | ||
| ; supermarkets) | ||
| 1/2 | lb | Pepperoni or soppressata; (hard Italian |
| ; sausage, | ||
| ; availableat Italian | ||
| ; markets, some | ||
| ; butcher shops, and, | ||
| ; some specialty | ||
| ; foodsshops), cut | ||
| ; crosswise into | ||
| ; 1/4-inch-thick | ||
| ; slices and the | ||
| ; slicesquartered | ||
| Two; (7-ounce) jars | ||
| ; marinated artichoke | ||
| ; hearts, rinsed and | ||
| ; drained well | ||
| 1/3 | c | Minced fresh parsley leaves plus; if desired, parsley |
| ; sprigs forgarnish |
INSTRUCTIONS
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.
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