| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | Garlic clove, minced | |
| 2 | T | Balsamic vinegar |
| 2 | T | Red-wine vinegar |
| 1/2 | t | Crumbled dried rosemary |
| 1 | t | Dried basil, crumbled |
| 1 | t | Dried oregano, crumbled |
| 1/4 | t | Dried hot red pepper flakes |
| or to taste | ||
| 1/2 | c | Olive oil |
| 3 | Carrots, cut diagonally into | |
| 1/4-inch-thick | ||
| slices | ||
| 2 | Fennel bulbs, about 1 1/2 | |
| pounds cut | ||
| crosswise into | ||
| slices about 3 | ||
| cups | ||
| 2 | Red bell peppers, roasted | |
| and cut | ||
| into strips | ||
| 2 | Yellow bell peppers, roasted | |
| 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 | ||
| ballsavailable 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 | ||
| 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
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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