Vegetable Antipasti (Italian Appetizers)
Appetizers • Italian
Description
Vegetable Antipasti (Italian Appetizers)
Ingredients
- Orange Bell Peppers 2 pieces
- Garlic 2 cloves
- Basil 1 bunch
- Olive Oil 10 tablespoons
- Mild Chili Spice 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Eggplants 10 oz
- Passata Tomato Sauce 3 tablespoons
- Dry White Wine 5 fl oz
- Artichoke bottoms 4 pieces
- Courgette 10 oz
- Peanut Butter 5 fl oz
- Lemon 1 piece
- Pickled Chanterelles 5 oz
- Marinated cherries 12 pieces
- Melted Cheese 5 oz
- Scamorza Cheese 10 oz
- Parsley 3 sprigs
Step-by-Step Guide
Step 1
Place the peppers on a grill or in a baking dish and roast in the oven until charred. Transfer to a bowl and cover to allow the steam to loosen the skin. Remove the skin and slice the peppers into strips.
Step 2
Add a clove of garlic, chopped basil, a bit of olive oil, finely chopped chili, salt, and pepper.
Step 3
Wash and cut the eggplants into small pieces. Fry in 3.5 tablespoons of heated olive oil.
Step 4
When the eggplants start to brown, add the tomato sauce and white wine. Simmer for 10 minutes.
Step 5
Wash, dry, and slice the zucchini into thin pieces. Heat peanut oil in a pan and add the zucchini. Sauté for about 10 minutes.
Step 6
Remove the leaves from the artichokes. Soak the hearts in water flavored with lemon juice and slice them into thin strips.
Step 7
Place in a bowl and add lemon juice, a bit of olive oil, salt, and pepper.
Step 8
Heat 3.5 tablespoons of olive oil in a pan, add thin slices of mushrooms, a clove of garlic, and chopped basil. Season with salt and pepper. Fry for 4-5 minutes and let cool.
Step 9
Cut the cherry tomatoes in half and slice the cheese thinly.
Step 10
Arrange all the antipasti on a serving platter: peppers, mushrooms, eggplants in tomato sauce, artichokes, zucchini, tomatoes, and mozzarella, and serve.
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