Eggplant Antipasto Recipe
Eggplant Antipasto
4 small eggplants chopped into cubes
3 chopped small to medium bell peppers
10 cloves of garlic
2 tablespoons of oregano
3/4 cup of parsley
1 medium chopped onion
1 cup of raisins
1 cup of oil
Salt and pepper to taste
How to prepare: Soak the chopped eggplant with water and salt while you chop the rest of the ingredients. Strain the eggplant and add the bell peppers, cloves of garlic, oregano, parsley, onions, raisins and olive oil, salt and pepper. Mix well and bake for 1 1/2 hour at 350°F (180°C), stirring every 20 minutes or so, adding more olive oil if necessary. Serve as a side or with crackers.
Cheers!
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Antepasto de Berinjela
4 berinjelas pequenas cortadas em cubos
3 pimentões pequenos a médios picados
10 dentes de alho
2 colheres de sopa de orégano
3/4 xícara de chá de salsinha
1 cebola média picada
1 xícara de chá de uva passas
1 xícara de chá de azeite
Salt and pepper to taste
Modo de preparo:
Coloque as berinjelas picadas de molho com água e sal enquanto você corta o restante dos ingredientes. Escorra a berinjela e adicione os pimentões os dentes de alho, o orégano, a salsinha, a cebola, as uva passas, o azeite, o sal e a pimenta do reino a gosto. Misture bem e leve ao forno por 1 1/2 hora a 180°C (350°F), mexendo a cada 20 minutos, acrescente mais azeite se necessário. Sirva como acompanhamento ou com torradas.
Cheers!
Making Antipasto - Part 1
My antipasto recipe is easy, just toss stuff in a pot until it tastes good!
Here are the ingredients and procedure.
Stay tuned for part two. Canning!
Music: Sleepless In Gulustan
Musician: Ilya Truhanov
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Antipasto Salad Recipe
Hearty and delicious, this Easy Antipasto Salad Recipe is filled with meats, cheese, and olives. It is an EASY crowd favorite!
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Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network
Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts!
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Antipasto Platter
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Inactive: 25 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
Grilled Vegetables with Aged Balsamic:
2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar
Grilled Sourdough:
1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil
Ricotta Spread with Honey Toasted Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper
Antipasto Platter:
1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese
Directions
For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.
For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.
For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.
For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.
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Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network
Antipasto Salad Recipe
Antipasto Salad Recipe.
Ingredients:
5 oz (142g) Mozzarella Cheese
4 oz (113g) Canned Artichoke Hearts
3.5 oz (100g) Salami
0.5 oz (14g) Basil
4 oz (113g) Romaine Lettuce
6 oz (170g) Grape Tomatoes
2 oz (57g) Pitted Black Olives
2 oz (57g) Pitted Green Olives
1 oz (28g) Pepperoncini
Italian Salad Dressing
Salt and Black Pepper
Preparations: for details visit:
A delicious Italian salad antipasto can be made easy at home.
One serving (3.5 oz / 100g) of this antipasto salad recipe has 154 calories (105 calories…Read More
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Recipe Antipasto Platter
Recipe - Antipasto Platter
INGREDIENTS:
-2 heads iceberg lettuce
●1 tablespoon garlic powder
●1 tablespoon dried oregano
●1 (8 ounce) bottle Italian-style salad dressing
●1 pound thinly sliced cooked ham
●2 1/2 pounds sliced provolone cheese
●1/2 pound Genoa salami, thinly sliced
●1/4 pound Capacola sausage, sliced
●1/4 pound pepperoni sausage, sliced
●1/4 pound prosciutto, thinly sliced
●1/4 pound thinly sliced roast beef
●1 cup fresh mushrooms
●1 (6 ounce) can marinated artichoke hearts
●1 (7 ounce) jar roasted red peppers
●1 (6 ounce) can sliced black olives
●3/4 cup sliced pepperoncini peppers
●1 (5 ounce) jar sliced pimento-stuffed green olives
●1/2 cup crumbled Gorgonzola cheese
●1/2 pound mozzarella cheese, sliced
●1/4 cup grated Parmesan cheese