Antipasti from baked peppers, pinzimonio and pickled olives

Antipasti (ital. Anti – before, pasto – food), – snacks, without which in Italy no meal begins. Antipasti consist of several types of products, individually laid out on a dish, but complementing each other to taste. Cook the meat a plate of a set of Italian delicacies and serve cheese to them parmesan, slices of fresh focaccia, baked pepper salad, pickled olives and pinzimonio – mixed vegetables with refueling dip. Dip pincimonio is prepared on the basis of olive best quality oils, dipped in fresh vegetables that are perfectly complement meat antipasti. Share with friends: Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Antipasti

• 450 gr assorted meat delicacies (e.g. salami, capocalla with spices, prosciutto, mortadella, bresaola)
• 220 gr sliced ​​parmesan
• Pinzimonio recipe see below
• Pickled olives recipe see below
• Baked Pepper Salad, see recipe below
• 1 loaf of Italian sandwich bread, e.g. ciabatta

Pincimonio

• 0.5 tbsp. quality olive oil
• 2 tsp salt
• 1 tsp ground black pepper
• Assorted vegetables, sliced ​​in bars + lettuce, romaine iceberg

Pickled olives

• 1.5 tbsp. sicilian olives with notches
• 1.5 tbsp. kalamata olives
• 3 tbsp. l olive oil
• 1 tbsp. l lemon zest
• 0.5 tsp dried red pepper flakes
• 2 tbsp. l chopped fresh basil leaves

Baked pepper salad

• 3 red sweet peppers
• 2 orange bell peppers
• 1/3 Art. pitted thinly sliced ​​olives
• 1/4 Art. olive oil
• 2 tbsp. l dried capers
• 6 fresh chopped basil leaves
• 2 cloves, minced garlic

Recipes with similar ingredients: calamata olives, olives, salami, sweet pepper, parmesan cheese, capers, basil

Recipe preparation:

1. Lay out the ingredients for Affettato on a large platter. misto: deli meats, cheese and sliced ​​ciabatta. On another put the pincimonio on the dish. For small serving bowls lay out the baked pepper salad and pickled olives. Serve. Try to ensure that each guest has bread, so that guests could make their own sandwiches with toppings from baked peppers and pickled olives, or Italian holiday meat sandwiches sliced.

2. Pincimonio

   Assorted chopped vegetables: carrots, celery, fennel bulb, radish, red and orange bell peppers, tomatoes Cherry: Make a dip by mixing olive oil in a small bowl, salt and pepper. Arrange the vegetables on a platter and serve them with a dip.

3. Pickled Olives

   In a small pan with a thick bottom over medium heat, heat olive oil, lemon zest and red pepper flakes until the fragrance will go, about 1 minute. Remove from the stove. Add olives and mix them in oil. Add basil; mix and serve.

4. Baked pepper salad

   Preheat oven with grill function. Foil Thick Bottom a baking sheet. Place peppers on a baking sheet. Fry until formed crusts and bloating, periodically turning pepper about 15 minutes. Then put the pepper in a plastic bag with ziplock. Set aside the peppers to cool to room temperature, for about 20 minutes. Peel the peppers from the seeds and peel and cut into 1 cm wide strips. In a medium-sized bowl, mix the pepper, black olives, olive oil, capers, basil, garlic, salt and pepper. Cover and store in the refrigerator for no more than 2 days.