Grandmas Antipasto Recipes

GRANDMA'S ANTIPASTO

Steps:

• 1. Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
• 2. Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
• 3. Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
• 4. Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
• 5. Transfer the antipasto to a glass bowl. Serve chilled, with crackers.

GRANDMAS ANTIPASTO

Steps:

• Boil eggs till they are hard.
• Roast red peppers over gas stove till they are black and peel under cold water.
• Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
• Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
• On a large round tray place red peppers lenth wise in a sun shape.
• Place eggs around plate between peppers.
• In the center place artichoke hearts in a pile.
• Open can of black olives and drain place all around platter between eggs and peppers.
• Drizzle 1 Tsp of olive oil all around plate.
• Cut slices of left over garlic and place around plate.
• Cover with seran wrap and refrigerate for 1 hour.
• Uncover and serve.

ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
• Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
• Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
• To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.