Antipasto Napoli Recipes

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

ANTIPASTO NAPOLI

Steps:

• Combine tomatoes, mushrooms, pepperoni and zucchini.
• Add dressing and marinate for at least 2 hours.
• Drain, reserving marinade.
• Toss marinated items with greens.
• Serve with reserved marinade and parmesan cheese.

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

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.

INSALATA NAPOLI

Steps:

• First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.