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Diego and Lilla invite you into their cozy Italian kitchen to share an authentic Roman antipasto recipe for SUPPLI while they talk about Italian culture, traditions, proverbs, and more!
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Antipasto wow #shorts con carta di riso e feta
Recipe Simple antipasto
Recipe - Simple antipasto
INGREDIENTS:
●Ingredients (serves 4)
●1 (about 70g) buffalo mozzarella or 2 bocconcini, broken into pieces
●4 slices prosciutto
●8 slices mild salami
●2 tbs pesto
●1/4 cup (60ml) extra virgin olive oil
●400g can cannellini beans, rinsed, drained
●8 cooked king prawns, peeled, deveined, tails intact
●12 small vine-ripened tomatoes, roasted
●Grissini (breadsticks), to serve
Antipasto Salad
Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish! Don't underestimate the homemade Italian dressing - it's delicious!
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✅Ingredients
• 1 pint grape tomatoes halved
• 1 cup salami sliced or cubed into bite size
• 8 ounces fresh mini mozzarella cheese balls halved
• 1/2 cup sliced black olives
• 1/2 cup green olives
• 1/2 cup kalamata olive
• 1/2 cup artichoke hearts chopped
• 1/4 cup pepperoncinis roughly chopped
• 1/2 red onion diced
• 1/4 cup fresh basil chopped, for garnish
• 8 cups chopped romaine lettuce
Italian Dressing
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons mustard
• 1 teaspoon lemon juice
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• Pinch of red pepper flakes
✅Instructions
1️⃣ In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, mustard, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
2️⃣ In a bowl, add in tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini and red onion. Drizzle dressing over the ingredients. Toss to combine.
3️⃣ Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
4️⃣ Serve on a bed of lettuce and garnish with basil.
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Molly Yeh's Antipasto Salad with Prosciutto-Wrapped Breadsticks | Girl Meets Farm | Food Network
Molly piles all of her favorite cured meats, cheeses, olives and pickles on top of a big green salad!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Antipasto Salad with Prosciutto Wrapped Breadsticks
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 servings
Ingredients
8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced
Directions
Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
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Molly Yeh's Antipasto Salad with Prosciutto Wrapped Breadsticks | Girl Meets Farm | Food Network
Vegetarian Antipasto Sushi
This is a vegetarian version of the regular Antipasto style sushi I have on the channel.
Italian “Antipasto” sushi - a unique appetizer for your next party
Ingredients:
Chilled risotto *recipe following
Prosciutto
Salami, slices
Mozzarella, sliced
Blanched asparagus
Artichoke pesto *recipe following
Balsamic glaze
Micro greens
Directions:
Spread rice on a sushi mat (9.5”x9.5”) bout halfway in an even thin layer
In a single layer: Use whatever veggies you like in the middle
Roll, gently pressing in and tucking in the sides.
Cut in half, then each half in half again, yielding 8 pieces.
Spread artichoke pesto on the bottom of the plate. Arrange sushi, drizzle with balsamic glaze and top with micro basil. Optional toppings: olives – different colors, red peppers
Risotto “sushi” rice:
4 cups unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/3 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
1/3 cup white cheddar cheese
1/3 cup mozzarella cheese
Melt the butter and heat the oil in a large wide-bottomed pot. Add the rice; stir to coat.
Add 1 ladle of broth (½ cup to ¾ cup), stir, and let simmer until broth is nearly absorbed, a few minutes
Keep adding broth, one ladle at a time, until rice is creamy.
Stir in all cheese.
Cool on a sheet pan, keep refrigerated until ready to use.
Artichoke Olive pesto:
Add 1/2 cup marinated artichokes in oil (with the oil marinade) to 1 cup pesto. Blend in the food processor.
Basic Pesto:
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
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