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Antipasto Pie

Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1   Round or oval crusty chewy bread - (12") = (such as Tuscan-style or a sesame semolina)
1   Giardiniera - (14 to 16 oz) - drained
1/2 lb 227g / 8ozThinly sliced sharp provolone
1   Roasted red peppers - (14 to 16 oz) = (or 2 fresh roasted red bell peppers)
1 can  Quartered artichoke hearts - (14 oz) - drained
1   Bag mixed salad greens - (12 oz) - any variety
1/2 cup 20g / 0.7ozFresh Italian flat-leaf parsley leaves
15   Fresh basil leaves - (to 20) - torn
1/3 lb 151g / 5.3ozSliced Genoa salami
1/3 lb 151g / 5.3ozSliced sweet soppressata
1/3 lb 151g / 5.3ozSliced cappacola = (hot cured pork shoulder)
1/4   Red onion - thinly sliced
1   Vine-ripe tomato - thinly sliced
  Extra-virgin olive oil - for drizzling
  Coarse salt - to taste
  Freshly-ground black pepper - to taste
8   Hot or sweet pickled cherry peppers
8   Bamboo party skewers - (8" to 12" long)
  Serving Suggestions
  Green and black olives
  Herb flavored potato chips

Recipe Instructions

Cut the top off of a large round or oval bread and hollow it out leaving a half-inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.

Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.

Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.

Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.

When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.

"30 MINUTE MEALS with Rachael Ray - (Show # TM-1A26) - from the TV FOOD NETWORK"


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