Rustic Antipasto Recipe - Cooking Index
Rustic Antipasto Recipe - Cooking Index
| Grilled Eggplant | ||
| 1 | Eggplant - thinly sliced (small) | |
| Extra-virgin olive oil - to baste, plus | ||
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1/2 teaspoon | 2.5ml | Crushed red pepper flakes |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Red wine vinegar |
| 1 tablespoon | 15ml | Chopped flat-leaf parsley - to garnish |
| Table Cheeses | ||
| 2/3 lb | 302g / 10oz | Total Italian table cheeses |
| = (1/3 pound each of 2 varieties: sharp | ||
| Provolone, Pepato, Fontina, | ||
| Parmigian-Reggiano) | ||
| 1 | Roasted red peppers - (16 oz) - drained, sliced | |
| Artichokes and Mushrooms | ||
| 1 | Quartered artichoke hearts - (15 oz) - drained well | |
| 1 | Button mushrooms - (14 oz) - drained | |
| 1 | Garlic clove - crushed | |
| 1/2 | Lemon - juiced | |
| Drizzle extra-virgin olive oil | ||
| 1 tablespoon | 15ml | Chopped flat-leaf parsley |
| 1/2 tablespoon | 7.5ml | Thyme |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 lb | 340g / 11oz | Total thinly-sliced Italian meats |
| = (1/4 pound each of sliced sopressata, | ||
| Capicola and Genoa salami) | ||
| 1/2 lb | 227g / 8oz | Black olives - any variety |
Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.
This recipe yields 4 to 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B57) - from the TV FOOD NETWORK
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