How To make Antipasto Salad Platter
DRESSING:
1/2 c Olive or salad oil
1 t Salt
1/8 t Crushed red pepper
1 Clove garlic
1/4 c Lemon juice
1/4 t Freshly ground black pepper
1 T Snipped fresh basil*
SALAD:
1 T Salt
8 oz Radiatori or other pasta
1/2 c Cubed red pepper
1/2 c Cubbed green pepper
1/4 lb Provolone cheese, cubed
20 oz Can Garbanzo beans, drained
1/4 lb Salami (slice into quarters)
1/4 c Small pitted black olives
1 T Salad oil
4 Med mushroom,washed & sliced
2 T Chopped parsley
* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1
teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender. - about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour.
How To make Antipasto Salad Platter's Videos
Antipasti, Italian Recipe - Gianni's North Beach
An antipasti platter is your culinary canvas. Lay out a couple of your favorite Italian cheeses and salumi (cured meats) that pair well together. Add some veggies for color. Olives maybe? And what about some taralli scattered all around?
A feast for the eyes but more importantly an icebreaker for those around your table. A little prosecco doesn't hurt to get the conversations flowing. Let their eyes feast on your canvass for a short while.
It's a set-up. The antipasti course is an important beginning to a leisurely 4-course Italian meal. Wake up the taste buds with a little something. A variety of tastes preview what's to follow.
The one I made is a classic from my days in Jersey. Some variation of that platter started every holiday meal.
Warning! Don't fill up on the antipasti. You got a soup, pasta or risotto coming followed by the main course and dessert. Depending on who's at my table sometimes I make individual plates for everybody so nobody eats too much right away.
Buon appetito!
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How To Make An Antipasti Salad By Rachael
A simple dressing shaken together in a jar gets tossed with all the flavorful elements of the standard antipasti platter — with crisp lettuce, too.
HOW To Make The Perfect Antipasto Salad Easily Recipe In Minute 2020 ????
HOW To Make The Perfect Antipasto Salad easy fast and without Compromising
Recipe In Minute ????
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#EasySalad
Ingredients In details
FOR THE SALAD
2
large romaine hearts, chopped
1/2 lb.
salami
8 oz.
mozzarella balls, halved
1 c.
quartered artichoke hearts
1 c.
cherry tomatoes, halved
1 c.
chopped pepperoncini
1/2 c.
sliced olives
FOR THE RED WINE VINAIGRETTE
1/2 c.
extra-virgin olive oil
1/4 c.
red wine vinegar
1 tsp.
dijon mustard
1/2 tsp.
oregano
1/4 tsp.
red pepper flakes
Kosher salt
Freshly ground black pepper
Antipasto Platter Appetizer Recipe | Kin Community
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Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Antipasto Platter recipe by clicking on Show more below!
Beth Le Manach says: For me, the most stressful part of entertaining is that moment when guests arrive. They end up gathering in the kitchen while I'm trying to get the dinner ready. And if you have an open kitchen, it's even worse. So, I've devised this handy little appetizer platter that keeps guests busy and in their seats! :) (Trust me, it works!)
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Antipasto Platter
1 package fresh mozzarella balls in water
1 tsp (5 mL) freshly chopped rosemary
1 tsp (5 mL) freshly chopped thyme
Sea salt and pepper to taste
1 jar kalamata olives
zest of 1 lemon
1 tbsp (15 mL) extra virgin olive oil
1/4 lb (115 g) thinly sliced sopressata
1/4 lb (115 g) thinly sliced prosciutto
1 jar red roasted peppers
1 jar artichokes in water
1 bag marcona almonds
1 package of breadsticks
Toss mozzarella balls with chopped herbs, olive oil, salt and pepper. Place in small serving bowl.
Drain olives and toss with fresh lemon zest. Place in small serving bowl
Place meats decoratively on large serving platter. Add olives and mozzarella bowls. Drain red peppers, place in bowl and add to platter. Drain artichokes, place in bowl, add to platter. Open almonds and place decoratively on platter or in bowl as well. Tuck in bread-sticks here and there.
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ANTIPASTO PLATTER - HOW TO MAKE - ITALIAN RECIPE
Bow and Ash give Ma ma Lee a hand making a nice Italian holiday Antipasto Platter , many variations on this one , as many as your imagination will allow ..... Happy Hollidays and enjoy....!!!
Antipasto Platter
Antipasto platters are perfect to serve guests. Load it up with grilled vegetables, olives, artichokes, charcuterie and cheeses, then allow everyone to assemble their own salads.
INGREDIENTS
FOR THE DRESSING:
½ cup of balsamic vinegar
1 teaspoon of grainy mustard
1 tablespoon of honey
2/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste
FOR THE SALAD:
2 sliced zucchini
2 sliced yellow squash
1 peeled and sliced red onion
1 head of romaine lettuce cut in half long ways
1 head of Bibb lettuce cut in half long ways
3 tablespoons of olive oil
1 cup of cherry tomatoes
½ cup each pitted black, green and Kalamata olives
½ cup of canned quartered artichoke hearts
½ cup of pepperoncini’s
2 ounces each sliced genoa salami, prosciutto ham, capicola and mortadella
1 cup of small mozzarella balls
½ cup of Bulgarian feta cheese
Kosher salt and fresh cracked pepper to taste
PREPARATION
1. Preheat the grill to high heat (450° to 550°).
2. Salad: Coat the zucchini, squash, onion, romaine and bibb lettuces in olive oil, salt and pepper.
3. Cook the zucchini, squash and onion first until it is marked but still slightly firm. Remove and chill.
4. Next, char the lettuce very quickly on the grill until a few black grill marks are formed. Remove and chill.
5. Dressing: In a bowl whisk together all of the ingredients until combined.
6. Take half of the balsamic dressing and pour over the cherry tomatoes and let marinate for 30 minutes before serving.
7. Roughly chop the lettuce and serve on a platter accompanied by the marinated tomatoes, balsamic dressing, olives, artichoke hearts, pepperoncini’s, charcuterie meats and cheeses and serve!