Advertisement
Recipe: Antipasto Platter
Similar Categories: Antipasto, Platter
300 g kalamata olives
1 slices lamb prosciutto -- (100 g )
1 slices spicy salami -- (100 g )
Pickled octopus
2 kg baby octopus
250 ml water -- (1 cup)
1 clove garlic -- crushed
1 medium onion -- (150g) finely
chopped
250 ml white vinegar -- (1 cup)
125 ml olive oil -- (½ cup)
Pesto salad
1 ½ cups firmly packed fresh basil leaves
1 tablespoon pine nuts -- toasted
1 clove garlic -- crushed
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
500 g bocconcini cheese -- chopped
250 g cherry tomatoes -- halved
Roasted capsicums
4 medium yellow capsicums -- (800g)
4 medium red capsicums -- (800g)
125 ml olive oil -- (½ cup)
3 cloves garlic -- sliced
2 tablespoons chopped fresh parsley
Just before serving, arrange olives, prosciutto, salami, pickled octopus,
pesto salad and roasted capsicums on large platter.
Pickled octopus: Remove and discard head and beak from each octopus; cut
into quarters.
Combine octopus pieces with water in large pan; cover, simmer about 1 hour
or until octopus is tender. Drain; cool. Combine octopus with remaining
ingredients in medium bowl; cover, refrigerate.
Pesto salad: Blend or process basil, nuts, garlic, parmesan and oil until
pureed. Toss bocconcini and tomatoes with pesto in medium bowl.
Roasted capsicums: Quarter each of the capsicums, remove seeds and
membranes. Roast under grill or in very hot oven, skin-side up, until skin
blisters and blackens. Cover capsicum pieces in plastic or paper for 5
minutes, peel away skin; cut capsicum into l cm strips. Toss capsicum with
remaining ingredients in medium bowl.
Serves 10.
1 slices lamb prosciutto -- (100 g )
1 slices spicy salami -- (100 g )
Pickled octopus
2 kg baby octopus
250 ml water -- (1 cup)
1 clove garlic -- crushed
1 medium onion -- (150g) finely
chopped
250 ml white vinegar -- (1 cup)
125 ml olive oil -- (½ cup)
Pesto salad
1 ½ cups firmly packed fresh basil leaves
1 tablespoon pine nuts -- toasted
1 clove garlic -- crushed
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
500 g bocconcini cheese -- chopped
250 g cherry tomatoes -- halved
Roasted capsicums
4 medium yellow capsicums -- (800g)
4 medium red capsicums -- (800g)
125 ml olive oil -- (½ cup)
3 cloves garlic -- sliced
2 tablespoons chopped fresh parsley
Just before serving, arrange olives, prosciutto, salami, pickled octopus,
pesto salad and roasted capsicums on large platter.
Pickled octopus: Remove and discard head and beak from each octopus; cut
into quarters.
Combine octopus pieces with water in large pan; cover, simmer about 1 hour
or until octopus is tender. Drain; cool. Combine octopus with remaining
ingredients in medium bowl; cover, refrigerate.
Pesto salad: Blend or process basil, nuts, garlic, parmesan and oil until
pureed. Toss bocconcini and tomatoes with pesto in medium bowl.
Roasted capsicums: Quarter each of the capsicums, remove seeds and
membranes. Roast under grill or in very hot oven, skin-side up, until skin
blisters and blackens. Cover capsicum pieces in plastic or paper for 5
minutes, peel away skin; cut capsicum into l cm strips. Toss capsicum with
remaining ingredients in medium bowl.
Serves 10.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Antipasto, Platter
| Apple And Cinnamon Scones | Apple And Date Loaf |