| 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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