Antipasto For Dinner Recipes

ANTIPASTO

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTO FOR DINNER

Steps:

• Mix together first nine ingredients (oil, vinegars, and seasonings).
• Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
• Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
• To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
• Remove onion and garlic from garbonzos. Drain marinade and reserve.
• Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).
• Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
• Combine reserved marinade and dressing; pour over antipasto.
• Serve room temperature.